Mushroom teriyaki,
Last Updated on
ingredients
500 g fresh mushrooms 1 pk smaller ginger 2 cloves garlic 1 tbsp olive oil 1 tbsp sesame oil 1 tbsp soy sauce 3 tbsp teriyaki sauce 1 tbsp honey 1 tbsp sesame 1 pk fresh chili pepper
progress in the video above
Smoke kissed grilled mushrooms, a combination of teriyaki, honey, ginger and garlic, garnished with sesame and chili.
1.
Slice/tear the larger mushrooms into smaller pieces, leave the small mushrooms as they are and place them in a hot grill pan. If you don’t have such a pan at home, use a wok/deep Teflon pan and dry roast the mushrooms – without using oil. This way you will get a nutty-grilled aroma from them. After 5 minutes, turn them over and grill for another 3 minutes.
2.
Use this time to peel and grate the ginger and garlic. Add the olive and sesame oils to a frying pan/saucepan over a medium/hot heat. Add the garlic and ginger and fry for 30 seconds, stirring constantly. No more, so that the garlic doesn’t burn.
3.
Add the grilled mushrooms, they will gently calm the temperature of the pan and the garlic will be safe now. Stir everything together and let it cook for about 2 minutes. The mushrooms are just now soaking up all the important flavours.
4.
Spoon the soy sauce over the mixture, stop the roasting and salt the food with this. Then add the teriyaki sauce and a spoonful of honey. This is where the flavours will definitely intertwine and balance into their final form. Let it cook, stirring occasionally, for the last 2 minutes.
5.
Serve with rice, garnished with sesame seeds and fresh chillies. Instagram: walrus.buko
