Steps

1. Trim the ends of 2 bunches (200g) enoki mushrooms and chop finely and short to create thickness. Reserve the stems for another dish.
   🕒 04:53
2. Put the chopped enoki mushrooms into a pot, add ketchup 6 tbsp, vinegar 2 tbsp, soy sauce 1 tbsp, sake 1 tbsp, sugar 2 tbsp, and salt 1 pinch, then mix.
   🕒 06:08
3. Cook over medium-low heat, stirring constantly, until the enoki mushrooms release moisture and the sauce thickens into a chili sauce. 【Tip!】 You might want to add water at first, but don't, as the enoki mushrooms will naturally release liquid, creating a rich umami flavor. 【Tip!】 If you like spicy food, you can add chili oil or tabasco here.
   🕒 07:51
4. Slice 1 pack king oyster mushrooms into thick rounds.
   🕒 10:34
5. Place the sliced king oyster mushrooms in a plastic bag, add potato starch 1 tbsp, and shake the bag to coat them lightly. 【Tip!】 Coating lightly with potato starch helps the sauce cling better when stir-fried.
   🕒 12:43
6. Roughly mince 1 clove garlic and finely mince 1/2 onion (100g).
   🕒 13:31
7. Heat oil 1.5 tbsp in a frying pan, stir-fry the potato starch-coated king oyster mushrooms over medium heat until crispy, then remove and set aside.
   🕒 14:47
8. Add a little extra oil (not listed in ingredients) to the same frying pan, and stir-fry the garlic and onion until they still have some bite.
   🕒 17:18
9. Return the king oyster mushrooms to the frying pan, add about half of the prepared Eri Chili sauce, and toss lightly to combine.
   🕒 17:31
10. Serve on a plate and drizzle with chili oil if desired. 【Tip!】 The thickness from the enoki mushrooms helps the chili sauce cling well, providing a satisfying feeling that you wouldn't expect from just vegetables.
    🕒 18:05
11. Lightly sprinkle the reserved enoki mushroom stems 100g with potato starch to taste and salt and pepper to taste to season.
    🕒 18:28
12. Add butter 10g and rice oil 0.5 tbsp to a frying pan and melt over medium heat.
    🕒 18:51
13. Place the enoki mushroom stems in the pan with melted butter and rice oil, and pan-fry slowly until both sides are nicely browned. 【Tip!】 The enoki mushroom stems absorb the butter well, giving them a fragrant, crispy finish.
    🕒 19:02
14. Once browned, add kombu dashi 0.5 tsp and toss to coat the entire dish. 【Tip!】 Adding kombu dashi enhances the umami of the sea, giving it a scallop-like flavor.
    🕒 19:29
15. Add sake 1 tbsp, soy sauce 1 tbsp, and Mirin (Sweet Rice Wine) 2 tsp, then simmer until reduced.
    🕒 19:47
16. Finally, add aosa seaweed to taste and mix well.
    🕒 20:15
17. Serve on a plate and it's ready.
    🕒 20:38