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Teriyaki Mushroom Bowl Recipe

Japanese-inspired · Main course · 25 min total

A quick and savory bowl featuring meaty mushrooms glazed in a homemade teriyaki sauce, served over rice with crisp vegetables.

Ingredients

• 2 tablespoons soy sauce
• 2 tablespoons mirin
• 1 tablespoon sake (or dry sherry)
• 1 tablespoon brown sugar
• 1 teaspoon grated fresh ginger
• 1 clove garlic, minced
• 1 teaspoon cornstarch mixed with 1 tablespoon water (slurry)
• 2 tablespoons vegetable oil
• 8 ounces mixed mushrooms (shiitake, cremini, oyster), sliced
• 2 cups cooked white or brown rice
• 1 cup steamed broccoli florets
• 1/2 cup shredded carrots
• 1 tablespoon sesame seeds, toasted
• 2 green onions, sliced

Instructions

1. In a small bowl, whisk together soy sauce, mirin, sake, brown sugar, ginger, and garlic. Set aside.
2. Heat vegetable oil in a large skillet over medium-high heat. Add mushrooms and cook, stirring occasionally, until golden brown and tender, about 5-7 minutes.
3. Pour the teriyaki sauce over the mushrooms. Stir in the cornstarch slurry and cook, stirring, until the sauce thickens and coats the mushrooms, about 1-2 minutes.
4. Divide rice between two bowls. Top with teriyaki mushrooms, steamed broccoli, and shredded carrots.
5. Garnish with sesame seeds and green onions. Serve immediately.

Tips

• For a spicier kick, add a pinch of red pepper flakes to the sauce.
• Substitute any vegetables you have on hand, such as snap peas or bell peppers.
• To make it vegan, ensure your sugar is vegan-friendly and skip the sake or use a vegan substitute.

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