A mushroom and yam snack recipe with an appetizing aroma of perilla, butter, and soy sauce. The rich texture of king oyster mushrooms and fluffy yam are complemented by the refreshing taste of perilla, making it a perfect pairing with beer and rice. This is a delicious dish that's easy to make by simply frying.
Ingredients
Main Ingredients (2 servings)
- King Oyster Mushrooms 2 pcs
- Yam (Nagaimo) 200g
- Perilla Leaves (Shiso) 10 pcs
- Butter 10g
Seasonings
- [A] Soy Sauce 2 tsp
- [A] Mirin (Sweet Rice Wine) 2 tsp
- [A] Grated Garlic 1/2 tsp
- [A] Dashi Powder 1/2 tsp
- Salt (to taste)
Steps
- Cut 2 King Oyster Mushrooms diagonally, flip them, and cut diagonally again to create bite-sized pieces. Cut the tops into manageable pieces. For a satisfying texture, cut them into slightly larger pieces.
- Peel 200g of Yam (Nagaimo), cut it into half-moons about 1cm thick, and soak in vinegar water.
- Trim the stems off 10 Perilla Leaves (Shiso). Finely chop 2 leaves, and mince the remaining 8.
- In a bowl, mix together 2 tsp Soy Sauce, 2 tsp Mirin (Sweet Rice Wine), 1/2 tsp Grated Garlic, and 1/2 tsp Dashi Powder.
- Melt 5g of Butter in a frying pan and spread it evenly.
- Thoroughly drain the yam from the vinegar water and add it to the frying pan. Fry until browned on one side.
- Flip the yam and brown the other side.
- Once both sides of the yam are browned, add the cut king oyster mushrooms and another 5g of Butter. Stir-fry while melting the butter.
- When the king oyster mushrooms have softened and are cooked through, pour the combined seasonings from the edge of the pan and stir-fry.
- Once the liquid from the seasonings has evaporated and the ingredients are coated, taste and adjust with Salt (to taste) if needed.
- Turn off the heat and add the minced perilla leaves. Toss to combine.
- Plate the dish and garnish with the finely chopped perilla leaves.
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