Stir Fried King Oyster Mushroom Rounds Recipe by cookpad.japan
 cookpad.japan @cookpad_jp I used the same seasoning as usual, but I changed the method of slicing. I was day dreaming while cutting mushrooms, and I mistakenly cut them into rounds. So, that's the story! Sautèing is troublesome, so just cover with a lid and forget about it! Then, all you have to do is season it with umami seasoning and soy sauce. For 2 to 4 servings. Recipe by yakopuyo I used the same seasoning as usual, but I changed the method of slicing. I was day dreaming while cutting mushrooms, and I mistakenly cut them into rounds. So, that's the story! Sautèing is troublesome, so just cover with a lid and forget about it! Then, all you have to do is season it with umami seasoning and soy sauce. For 2 to 4 servings. Recipe by yakopuyo Stir-Fried King Oyster Mushroom Rounds Share its first Cooksnap! I used the same seasoning as usual, but I changed the method of slicing. I was day dreaming while cutting mushrooms, and I mistakenly cut them into rounds. So, that's the story! Sautèing is troublesome, so just cover with a lid and forget about it! Then, all you have to do is season it with umami seasoning and soy sauce. For 2 to 4 servings. Recipe by yakopuyo I used the same seasoning as usual, but I changed the method of slicing. I was day dreaming while cutting mushrooms, and I mistakenly cut them into rounds. So, that's the story! Sautèing is troublesome, so just cover with a lid and forget about it! Then, all you have to do is season it with umami seasoning and soy sauce. For 2 to 4 servings. Recipe by yakopuyo Ingredients 4 servings 2 packets King Oyster Mushrooms 3 generous tablespoons Margarine 1 pinch Umami seasoning 2 tbsp Soy sauce 2 packets King Oyster Mushrooms 3 generous tablespoons Margarine 1 pinch Umami seasoning 2 tbsp Soy sauce Cooking Instructions 1 Slice the mushrooms into rounds a little over 1 cm thick. 2 Melt the margarine in a frying pan. Add the mushrooms and coat in margarine. 3 Cover with lid and steam over low heat. (No need to sautè.) 4 When well cooked, uncover and add seasoning. After adding the umami seasoning and soy sauce to taste, it's ready to serve. 5 User Sayaa-san used wasabi soy sauce. Adding scallop ligaments adds extra enjoyment. 6 I updated the recipe to include 2 packs of mushrooms, but even then, that's a scant serving for 4 people. 7 User Toshie added squid to create an upgraded version. This is deluxe. Definitely delicious. 1 Slice the mushrooms into rounds a little over 1 cm thick. 1 Slice the mushrooms into rounds a little over 1 cm thick. 2 Melt the margarine in a frying pan. Add the mushrooms and coat in margarine. 2 Melt the margarine in a frying pan. Add the mushrooms and coat in margarine. 3 Cover with lid and steam over low heat. (No need to sautè.) 3 Cover with lid and steam over low heat. (No need to sautè.) 4 When well cooked, uncover and add seasoning. After adding the umami seasoning and soy sauce to taste, it's ready to serve. 4 When well cooked, uncover and add seasoning. After adding the umami seasoning and soy sauce to taste, it's ready to serve. 5 User Sayaa-san used wasabi soy sauce. Adding scallop ligaments adds extra enjoyment. 5 User Sayaa-san used wasabi soy sauce. Adding scallop ligaments adds extra enjoyment. 6 I updated the recipe to include 2 packs of mushrooms, but even then, that's a scant serving for 4 people. 6 I updated the recipe to include 2 packs of mushrooms, but even then, that's a scant serving for 4 people. 7 User Toshie added squid to create an upgraded version. This is deluxe. Definitely delicious. 7 User Toshie added squid to create an upgraded version. This is deluxe. Definitely delicious. Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on August 29, 2013 10:43 A collection of the best recipes from the Cookpad Japan community, translated into English! Comments Similar Recipes Chicken Thigh and King Oyster Mushroom Butter Ponzu Stir-fry Chicken Thigh and King Oyster Mushroom Butter Ponzu Stir-fry Thanks for checking this recipe out I found a recipe combining butter and ponzu on the Mizkan Ajipon recipe page, and so I figured I just had to try that in one of my own recipes. The flavorful combo of butter and garlic isn't overpowering, even when combined with ponzu and shiso. Seasoning the thigh meat ahead of time will lessen the smell, and make sure not to overdo the garlic so that the flavor isn't too strong. Don't use a knife on the mushrooms, instead, shred them by hand. This lets the flavor soak in better and improves the texture. Please eat it while it's hot! Recipe by Mimosa cookpad.japan Stir-fried Mushroom, Seaweed, and Egg Stir-fried Mushroom, Seaweed, and Egg The temperature is warming up for the spring season, so I want to cook something healthy and low-calorie. I wanted to make my family happy, so I seasoned the dish with oyster sauce for a full-bodied taste. You can use any type of wakame - dried, boiled or salted seaweed. Soak in water first to reconstitute. You could also use other mushrooms such as shiitake or maitake mushroom. Adjust the seasonings to your liking. Recipe by caramel-cookie cookpad.japan Stir-Fried Seaweed and Mushrooms Stir-Fried Seaweed and Mushrooms Stir-fried seaweed has always been my favorite dish. When I started eating brown rice, I recognized how it works brilliantly with stir-fried seaweed, and so I've been cooking seaweed often. I used to season it with soy sauce, mirin, bonito flakes, etc., but then I started cooking macrobiotic dishes and so I reduced the seasoning to just soy sauce. Now my kids gobble up most of this and I only get a small amount. Maybe I should double the recipe from now on? Adjust the amount of soy sauce depending on how large your mushrooms are. (For your information, I used white Bunapi mushrooms.) I used olive oil but you can use your choice of oil. Sesame oil makes it really fragrant. Recipe by Yukiline cookpad.japan Stir-fried Shirataki and Enoki Mushrooms Stir-fried Shirataki and Enoki Mushrooms My mother taught me this recipe. With just a few cheap ingredients, you'll have a filling dish. Also good with carrots and other mushrooms of your choice! Try shichimi chili pepper if you like it spicy. Add sesame oil to give it extra fragrance. Also good in bentos! (*make sure it isn't dripping in sauce!) For 2 servings plus. Recipe by mame cookpad.japan Chicken Thigh and King Oyster Mushroom Butter Ponzu Stir-fry Chicken Thigh and King Oyster Mushroom Butter Ponzu Stir-fry Thanks for checking this recipe out I found a recipe combining butter and ponzu on the Mizkan Ajipon recipe page, and so I figured I just had to try that in one of my own recipes. The flavorful combo of butter and garlic isn't overpowering, even when combined with ponzu and shiso. Seasoning the thigh meat ahead of time will lessen the smell, and make sure not to overdo the garlic so that the flavor isn't too strong. Don't use a knife on the mushrooms, instead, shred them by hand. This lets the flavor soak in better and improves the texture. Please eat it while it's hot! Recipe by Mimosa cookpad.japan Chicken Thigh and King Oyster Mushroom Butter Ponzu Stir-fry Chicken Thigh and King Oyster Mushroom Butter Ponzu Stir-fry Thanks for checking this recipe out I found a recipe combining butter and ponzu on the Mizkan Ajipon recipe page, and so I figured I just had to try that in one of my own recipes. The flavorful combo of butter and garlic isn't overpowering, even when combined with ponzu and shiso. Seasoning the thigh meat ahead of time will lessen the smell, and make sure not to overdo the garlic so that the flavor isn't too strong. Don't use a knife on the mushrooms, instead, shred them by hand. This lets the flavor soak in better and improves the texture. Please eat it while it's hot! Recipe by Mimosa cookpad.japan Stir-fried Mushroom, Seaweed, and Egg Stir-fried Mushroom, Seaweed, and Egg The temperature is warming up for the spring season, so I want to cook something healthy and low-calorie. I wanted to make my family happy, so I seasoned the dish with oyster sauce for a full-bodied taste. You can use any type of wakame - dried, boiled or salted seaweed. Soak in water first to reconstitute. You could also use other mushrooms such as shiitake or maitake mushroom. Adjust the seasonings to your liking. Recipe by caramel-cookie cookpad.japan Stir-fried Mushroom, Seaweed, and Egg Stir-fried Mushroom, Seaweed, and Egg The temperature is warming up for the spring season, so I want to cook something healthy and low-calorie. I wanted to make my family happy, so I seasoned the dish with oyster sauce for a full-bodied taste. You can use any type of wakame - dried, boiled or salted seaweed. Soak in water first to reconstitute. You could also use other mushrooms such as shiitake or maitake mushroom. Adjust the seasonings to your liking. Recipe by caramel-cookie cookpad.japan Stir-Fried Seaweed and Mushrooms Stir-Fried Seaweed and Mushrooms Stir-fried seaweed has always been my favorite dish. When I started eating brown rice, I recognized how it works brilliantly with stir-fried seaweed, and so I've been cooking seaweed often. I used to season it with soy sauce, mirin, bonito flakes, etc., but then I started cooking macrobiotic dishes and so I reduced the seasoning to just soy sauce. Now my kids gobble up most of this and I only get a small amount. Maybe I should double the recipe from now on? Adjust the amount of soy sauce depending on how large your mushrooms are. (For your information, I used white Bunapi mushrooms.) I used olive oil but you can use your choice of oil. Sesame oil makes it really fragrant. Recipe by Yukiline cookpad.japan Stir-Fried Seaweed and Mushrooms Stir-Fried Seaweed and Mushrooms Stir-fried seaweed has always been my favorite dish. When I started eating brown rice, I recognized how it works brilliantly with stir-fried seaweed, and so I've been cooking seaweed often. I used to season it with soy sauce, mirin, bonito flakes, etc., but then I started cooking macrobiotic dishes and so I reduced the seasoning to just soy sauce. Now my kids gobble up most of this and I only get a small amount. Maybe I should double the recipe from now on? Adjust the amount of soy sauce depending on how large your mushrooms are. (For your information, I used white Bunapi mushrooms.) I used olive oil but you can use your choice of oil. Sesame oil makes it really fragrant. Recipe by Yukiline cookpad.japan Stir-fried Shirataki and Enoki Mushrooms Stir-fried Shirataki and Enoki Mushrooms My mother taught me this recipe. With just a few cheap ingredients, you'll have a filling dish. Also good with carrots and other mushrooms of your choice! Try shichimi chili pepper if you like it spicy. Add sesame oil to give it extra fragrance. Also good in bentos! (*make sure it isn't dripping in sauce!) For 2 servings plus. Recipe by mame cookpad.japan Stir-fried Shirataki and Enoki Mushrooms Stir-fried Shirataki and Enoki Mushrooms My mother taught me this recipe. With just a few cheap ingredients, you'll have a filling dish. Also good with carrots and other mushrooms of your choice! Try shichimi chili pepper if you like it spicy. Add sesame oil to give it extra fragrance. Also good in bentos! (*make sure it isn't dripping in sauce!) For 2 servings plus. 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