Ingredients
2 cups fresh shiitake mushrooms, stems removed and quartered
1/4 cup cornstarch
1 tablespoon toasted sesame oil
For the Sauce
1/4 cup tamari or soy sauce
2 tablespoons rice wine vinegar
1 tablespoon coconut sugar
1 teaspoon hot sauce (adjust to taste)
2 cloves garlic, minced
1/2 teaspoon ground ginger
1 teaspoon cornstarch
To Serve
Cooked rice of choice
Sliced scallions
Toasted sesame seeds
Instructions
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Place the cleaned, dried shiitake mushrooms in a large bowl and toss with cornstarch until evenly coated.
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Heat the sesame oil in a skillet over medium heat for about 1 minute, then reduce the heat to low.
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Add the coated mushrooms and cook gently for 5–10 minutes, stirring occasionally, until softened. Remove the skillet from heat.
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In a small bowl, whisk together tamari, rice wine vinegar, coconut sugar, hot sauce, garlic, ginger, and cornstarch.
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Return the skillet to low heat and pour the sauce over the mushrooms. Stir well to combine.
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Cook for another 3–5 minutes, allowing the sauce to thicken and coat the mushrooms evenly.
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Serve hot over rice and garnish with scallions and sesame seeds.
Notes
- Clean mushrooms gently with a damp cloth and dry thoroughly before cooking.
- Avoid high heat to prevent burning and ensure proper sauce absorption.
- Taste the sauce before adding it to the pan and adjust sweetness or spice as desired.
- Store leftovers in an airtight container and reheat gently.
- Prep Time: 10 min
- Cook Time: 15 min