Serves: 2 to 4

Ingredients:

• 1 lb. king oyster mushrooms
• 2 Tbsp light soy sauce (or tamari for gluten free)
• 2 Tbsp Japanese sake
• 2 tsp sugar
• 2 Tbsp peanut oil
• 3 Tbsp green onion, chopped
• Toasted sesame seeds for garnish (optional)
• Steamed Rice

Directions:

1. Slice king oyster mushroom lengthwise, into 4 mm thick pieces, transfer to a big plate.
2. Combine light soy sauce, Japanese sake, and sugar in a small bowl. Mix well.
3. Use a dining spoon to distribute the sauce over the mushrooms. Mix until the mushrooms are evenly covered with the sauce. Marinate for 15 minutes.
4. Add 1 Tbsp peanut oil to a nonstick skillet and heat over medium high heat until warm. Add 2 tsp green onion and stir a few times.
5. Cooks mushrooms in batches if they all do not fit. Spread them across the skillet without overlapping them. Saving the marinating liquid for later use.
6. Let mushrooms grill without stirring them. When the skillet gets hot, turn to medium heat or low if starts to smoke. When the bottom side turns golden, flip to other side. Keep grilling and flipping, until both sides turn golden brown with a slightly charred edge. The process took on average 8 minutes. Transfer mushrooms to plate and set aside.
7. Add remaining 1 Tbsp of oil and 2 Tbsp of green onion to cook remaining mushrooms.
8. When done cooking all batches, place all mushrooms back in the skillet and add the marinade. Keep cooking on medium low heat until the liquid is absorbed, 2 to 3 minutes. Place on steamed rice. Garnish with 2 Tbsp of green onion and sesame seeds.
9. Add 1 Tbsp peanut oil to a nonstick skillet and heat over medium high heat until warm. Add 2 tsp green onion and stir a few times.
10. Cooks mushrooms in batches if they all do not fit. Spread them across the skillet without overlapping them. Saving the marinating liquid for later use.
11. Let mushrooms grill without stirring them. When the skillet gets hot, turn to medium heat or low if starts to smoke. When the bottom side turns golden, flip to other side. Keep grilling and flipping, until both sides turn golden brown with a slightly charred edge. The process took on average 8 minutes. Transfer mushrooms to plate and set aside.
12. Add remaining 1 Tbsp of oil and 2 Tbsp of green onion to cook remaining mushrooms.
13. When done cooking all batches, place all mushrooms back in the skillet and add the marinade. Keep cooking on medium low heat until the liquid is absorbed, 2 to 3 minutes. Place on steamed rice. Garnish with 2 Tbsp of green onion and sesame seeds. for 15 minutes.