Japanese oyster mushroom skewers with soy sauce Recipe
These vegetarian oyster mushroom skewers are a plant-based take on yakitori. The mushrooms marinated in soy sauce and sesame oil turn meaty and full of umami after frying. They’re perfect as a beer snack or as a side to rice for dinner.
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Servings
3
Ingredients
- oyster mushrooms - 300 g
- soy sauce - 30 ml
- mirin - 20 ml
- sugar - 5 g
- sesame oil - 10 ml
- garlic clove - 1 pc
- chives - 10 g
- sesame seeds - 5 g
- skewers - 8 pc
Main Ingredient:
boczniaki
Preparation
- Soak the skewers in cold water for at least 10 minutes so they don’t burn during frying.
- Clean the oyster mushrooms with a damp paper towel. Cut larger caps into strips about 2 cm wide and leave the smaller ones whole.
- Peel and finely chop the garlic. In a bowl, mix together the soy sauce, mirin, sugar, sesame oil, and garlic until the sugar dissolves.
- Add the oyster mushrooms to the marinade and mix thoroughly so every piece is coated. Set aside for 10–15 minutes.
- Thread the mushrooms onto the skewers, piercing them in several places so they hold well. Try to put a similar amount of mushrooms on each skewer.
- Heat a grill pan or regular frying pan over medium heat. If it’s not non-stick, lightly grease it with oil.
- Place the skewers in the pan and fry for 3–4 minutes on each side, until the mushrooms soften, brown slightly, and start to smell like roasted meat. While frying, you can brush them with the remaining marinade.
- Finely chop the chives. Transfer the finished skewers to a plate and sprinkle with chives and sesame seeds. Serve immediately while hot.
Storage
No storage information available for this dish.
Recipe submitted by
Marek, Site owner
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