Bonito flakesFor brewing the sauce; vegetarians can substitute dried shiitake stems~¼ cupsest.
MaltoseAdds thickness and glossy finish to the sauce~2 tbspest.
Nori seaweedSprinkle on finished mushrooms~1 sheetest.
Wasabi salt seasoningOptional, for flavor variation~½ tspest.
Sesame seedsSprinkle on finished dish~1 tbspest.
Steps
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1
Prepare the teriyaki sauce by combining soy sauce, mirin, sugar, and bonito flakes in a pot. For vegetarian version, use dried shiitake stems instead of bonito flakes.
2
Add maltose (pre-soaked in warm water for easier handling) and gently stir to combine.
3
Reduce heat to low and simmer the sauce slowly, concentrating it to about one-third of its original volume until thickened and glossy. Monitor carefully to prevent excessive evaporation.
4
Pour the cooled teriyaki sauce into a glass jar and refrigerate until ready to use.
5
Set up a grill rack over high heat. Preheat the grill, then wearing heat-resistant gloves, place whole king oyster mushrooms directly on the hot grill.
6
Continuously turn the mushrooms on all sides to ensure even browning and caramelization. Keep rotating until the surface becomes wrinkled and moisture begins to release.
7
When mushrooms are tender (test by pressing gently with your finger), move them to a hotter part of the grill. Continue cooking until they smoke, concentrating the juices inside.
8
Remove from grill and brush generously with the thickened teriyaki sauce. Return to the high-heat grill briefly to caramelize the sauce.
9
Transfer to a plate and cut into bite-sized pieces. Season with nori seaweed, wasabi salt seasoning, and sesame seeds as desired.
PrimedTableBETA
