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King Oyster 'Scallop' Steak (Kinoko)

Here are two recipes: 'Eri Chili,' a luxurious dish using a new type of chewy king oyster mushroom, and 'Butter Soy Sauce Steak,' where enoki mushroom stems resemble scallops. Healthy yet satisfying, these exquisite mushroom dishes, taught by the Professor, will make you crave more rice.

Steps

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
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
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
Slice 1 pack king oyster mushrooms into thick rounds.
🕒 10:34
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
Roughly mince 1 clove garlic and finely mince 1/2 onion (100g).
🕒 13:31
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
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
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
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
Lightly sprinkle the reserved enoki mushroom stems 100g with potato starch to taste and salt and pepper to taste to season.
🕒 18:28
Add butter 10g and rice oil 0.5 tbsp to a frying pan and melt over medium heat.
🕒 18:51
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
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
Add sake 1 tbsp, soy sauce 1 tbsp, and Mirin (Sweet Rice Wine) 2 tsp, then simmer until reduced.
🕒 19:47
Finally, add aosa seaweed to taste and mix well.
🕒 20:15
Serve on a plate and it's ready.
🕒 20:38