Easy Japanese Teriyaki Mushrooms are a savory dish that wouldn't take any longer than 15 minutes of your time to prepare. A wonderful and delicious rendition of the Japanese-inspired recipe, Teriyaki Mushrooms is the version that would allow vegans to eat as many servings as they would like without worrying about balancing their diets.
This dish boasts a salty, sweet, tangy, and sticky sauce drenching the umami-flavored mushrooms that have the texture of meat. Indeed, mushrooms are almost similar to meat when it comes to both of their textures. The homemade sauce and fried mushrooms make the perfect teriyaki you could ever encounter; simple yet pleasant to taste.
This dish is perfect to serve for a weeknight dinner after a busy day at school or work as it is quick and easy to make and would not require you to move around the kitchen that much. You can serve your Teriyaki Mushrooms as burger toppings, one of the side dishes, or the main dish of the meal itself. Just pair it with a bowl of rice and you will be all set.
What Is Teriyaki Mushrooms?
You must have heard of teriyaki before and it would be hard not to make an initial assumption about it especially since the word itself sounds Japanese. If you have assumed that teriyaki is somehow connected to something from Japan, you are right.
Teriyaki is a type of Japanese cookery that is popular nowadays. It consists of a savory glaze created with soy sauce, Japanese rice wine, and some sort of sweetener, among other ingredients. The caramelization is also achieved with the use of intense heat, which is often provided by a broiler or grill. Most chefs and Japanese restaurants use meats such as chicken and beef in making this recipe; but a vegan version should never be looked down on for it is just as delicious.
Why Does This Recipe Work?
Teriyaki Mushrooms would become the new favorite teriyaki flavor of many not just for its superb taste and mouth watering texture. This dish, as it seemed, is so much more than just how it tastes and how it feels in the mouth as you chew and swallow it down.
Here are some of the reasons why you should try to make this recipe at home and be part of the crowd who has listed it as one of their favorites:
- It is made using pantry staple ingredients.
- Thick, saucy, and savory but still fresh and light to eat for dinner; the flavor will not disappoint.
- Vegan-friendly and would surely become your healthy comfort meal!
- The mushrooms may not be real meat, but when you chew on them, you would think that you are just eating another type of meat. The dish lacks nothing starting from the thick and flavorful sauce down to the umami and chewy fried mushrooms.
- This dish could be labeled as a delicious weeknight meal idea for the whole family. No matter how tired you are after a busy day outside, you will still have the little energy it would take to perfect this recipe at home and in time for dinner.
What's in This Japanese Teriyaki Mushrooms Recipe?
Mushrooms. You can use any mushroom you would want, but as a suggestion, button mushrooms work well in this recipe since they are firm and easy to find, and they also have the added benefit of being the most cost-effective option.
Cooking Oil. You will be frying your mushrooms in medium heat, choose a cooking oil you are most comfortable using; you can choose from canola oil, olive oil, and even sunflower oil.
Garlic. A strong flavoring agent, garlic will help boost the flavor of the sauce in this recipe.
Ginger. Ginger is a must in a savory dish like this, it adds warm and peppery flavor to the whole dish.
Soy Sauce. Use soy sauce to establish the salty taste of your teriyaki.
Brown Sugar. It helps thicken the sauce of this dish, and it will also allow for a stickier texture.
Rice Vinegar. Rice vinegar brings in an acid taste that complements the rest of the wet ingredients in the recipe.
Cornstarch. It mixed with a teaspoon of water is known to help in thickening the sauce.
Spring Onion and Sesame Seeds. To garnish.
How To Make Japanese Teriyaki Mushrooms?
Make the Teriyaki Mushrooms sauce:
In a small bowl, mix soy sauce, rice vinegar, brown sugar, water and
the cornstarch mixed in a teaspoon of water. Stir until combined.
Fry the Mushrooms:
Heat the oil in a large pan, add the mushrooms on medium heat, fry for 2-3 minutes or until brown.
Add garlic and ginger and fry for another minute.
Add the sauce:
After that, pour the sauce over the mushrooms and stir constantly until it thickens.
Sprinkle spring onion and sesame seeds on top and serve.
Top Tips!
- If you want to achieve a thicker and richer sauce consistency without adding the cornstarch, bring the teriyaki sauce to a simmer before adding it to the fried mushroom and continue to cook for an additional 5 to 10 minutes to achieve a rich and thick sauce.
- Mushrooms should not be overcooked, or else they would be too hard to chew and would emit a slightly bitter taste.
Recipe Variation
- You may skip adding cornstarch to the recipe to thicken your sauce; an additional minute of simmering your sauce would already make it thicken.
- Use low-sodium tamari for gluten-free soy sauce.
- Spice things up in this recipe by adding red chili flakes to your teriyaki sauce.
Serving Suggestions
Serve this dish on top of a hot bowl of white rice for lunch. Grill a pound of beef for a yummy and juicy hamburger, and then top it with the saucy Teriyaki Mushrooms for dinner. Any drinks go well with this dish, glass of iced tea, a bottle of soda, any of your choice.
Recipe FAQs
Teriyaki Mushrooms have a longer shelf-life than you could have expected, just make sure that they are in an airtight container before refrigerating. This dish will last even longer if you put it inside the freezer, it will last up to 3 months so long as you make sure the lid of the container is tightly closed.
Yes, you can. However, it will no longer be vegan-friendly with the presence of the said meat. You can still have the mushrooms alongside your chosen meat for a more flavorful taste. Some prefer the combination of mushrooms and chicken in their teriyaki.
More recipes
Easy Japanese Teriyaki Mushrooms
Ingredients
- 2 cups mushrooms , sliced
- 1 tablespoon oil
- 3 cloves garlic , finely chopped
- 1 ginger , finely chopped
For the sauce
- ¼ cup water
- 2 tablespoon soy sauce
- 2 tablespoon brown sugar
- 1 tablespoon rice vinegar
- 1 cornstarch mixed 1 teaspoon water
To garnish
- 1 spring onion
- 1 teaspoon sesame seeds
Instructions
Make the Teriyaki Mushrooms sauce
- In a small bowl, mix soy sauce, rice vinegar, brown sugar, water and the cornstarch mixed in a teaspoon of water. Stir until combined.
Fry the Mushrooms
- Heat the oil in a large pan, add the mushrooms on medium heat, fry for 2-3 minutes or until brown.
- Add garlic and ginger and fry for another minute.
Add the sauce
- After that, pour the sauce over the mushrooms and stir constantly until it thickens.
- Sprinkle spring onion and sesame seeds on top and serve.
Notes
- If you want to achieve a thicker and richer sauce consistency, bring the teriyaki sauce to a simmer before adding it to the fried mushroom and continue to cook for an additional 5 to 10 minutes to achieve a rich and thick sauce.
- Mushrooms should not be overcooked, or else they would be too hard to chew and would emit a slightly bitter taste.
Recipe Variation
- You may skip adding cornstarch to the recipe to thicken your sauce; an additional minute of simmering your sauce would already make it thicken.
- Use low-sodium tamari for gluten-free soy sauce.
- Spice things up in this recipe by adding red chili flakes to your teriyaki sauce.
Nutrition
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