Shiitake teriyaki

I am still very busy (I have started nutrition studies!) but I wanted to start posting recipes again, so this time I decided to go for a very simple one: shiitake mushroom with a teriyaki sauce. A great way to add veggies to your eastern asian-inspired dishes. 🙂

Shiitake teriyaki

20 minutes // 216kcal

* IngrEdients *

  • 125 g shiitake mushrooms (fresh or rehydrated)
  • 1 tsp sesame oil

Teriyaki sauce:

  • 2 tbsp tamari soy sauce
  • 2 tbsp mirin
  • 2 tbsp water
  • 1 tbsp brown sugar
  • 1 tsp corn starch

* ReCIPE *

  • Clean and slice the mushrooms. If there is dirt on their root, cut the end off.
  • Warm the sesame oil in a frying pan. Add the mushrooms and let them cook.
  • Prepare the teriyaki sauce: stir all the ingredients together.
  • When the mushrooms are soft, stir the teriyaki sauce one last time (the corn starch tends to fall at the bottom) and pour it in the pan.
  • Stir quickly for a couple of minutes, until the sauce becomes thicker (it should have about the same texture as liquid glue).
  • Serve quickly with rice or noodles!
  • Bon appétit!

* Nutrition *

Energy : 216kcal [carbs : 38g; fats : 5g; proteins : 6g]

This recipe is a good source of :

  • Vitamins B2, B3, B5, B6
  • Magnesium, potassium, zinc

This recipe also contains :

  • Fibers
  • Vitamins B9, D
  • Iron, selenium


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