Teriyaki Mushroom Bento
We’ve been looking for more ways to eat less meat as a family, and this teriyaki mushroom bento is a great way to enjoy a satisfying, tasty meal without defrosting a single piece of meat!
- Prep time
- 3 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 king oyster mushrooms
- 2 tablespoons vegetable oil
- 1 teaspoon ginger ((minced))
- 2 tablespoons mirin ((such as Mizkan Mirin Sweet Cooking Seasoning))
- 1 tablespoon soy sauce
- 1-2 teaspoons brown sugar
- 1/2 teaspoon sesame oil
- Steamed rice
- Hard boiled eggs
- Gyoza ((steamed or pan-fried))
- Sesame marinated vegetables
- Fresh fruit
Instructions
- 1
Trim off the ends of the king oyster mushrooms. Dice them into ½-inchcubes.
- 2
Heat the vegetable oil in a cast iron or nonstick pan over medium heat.Add the oyster mushroom pieces to the pan, and fry on all sides until goldenbrown and caramelized. Don’t overcrowd the mushrooms, or they’ll steam!
- 3
Add the ginger to the pan, and cook for 1 minute until fragrant. Thenadd the Mizkan Mirin, soy sauce, brown sugar, and sesame oil. Mix to evenlycoat the mushrooms in the sauce.
- 4
To make a bento box lunch, serve the teriyaki oyster mushrooms oversteamed rice, with various accompaniments, like hard boiled eggs, gyoza,vegetables, and sliced fruit.