Teriyaki mushroom is a simple Japanese dish which is healthy and full of flavours. Teriyaki sauce is a sweet, soy-sauce-based glaze that is applied to meat, seafood or vegetables in the last stage of grilling or pan-frying. Teriyaki sauce is available commercially but it is really easy to make it at home.
Asparagus is a luxurious vegetable with an amazing taste. If you want it fresh, one of my favourite ways of cooking is to blanch or steam it and serve it with hollandaise sauce. But for a darker flavour, you are best off charring it.
Teriyaki mushroom goes really well with the charred asparagus. You may serve this with boiled rice. But I suggest cannellini bean puree which is a more healthy and tasty option, although the idea is not really Japanese. In this recipe, the flavour of the puree is further enhanced by the addition of earthy porcini mushrooms.
Ingredients
- 100g fine asparagus
- 250-300g mixed mushrooms (e.g. oyster, king oyster, shiitake, enoki)
- ½ spring onion, finely julienned
- A few pinches of green nori flakes
For the teriyaki sauce:
- 2 tbsp soy sauce
- 2 tbsp mirin
- 2 tbsp sake
- 1 tbsp sugar
For the cannellini bean puree:
- 2 tbsp extra virgin olive oil
- 1 garlic clove, smashed
- 10g dried porcini mushrooms, soaked in water for at least 30 minutes (save the soaking water) and drained
- 400g canned organic cannellini beans, drained (net weight 240g)
- 1 tbsp soy sauce
- 1 tsp sugar
Instructions
- To make the cannellini bean puree, cook the garlic and porcini mushrooms with a little vegetable oil in a small saucepan. Add 4 tbsp of the soaking water when the mushrooms are slightly browned. Bring to boil. Transfer the mixture to a food processor. Add the olive oil, beans, soy sauce and sugar. Blend until it is silky smooth. Adjust the seasoning with salt and pepper to taste. This can be made ahead and kept in the fridge for a few days. When ready to eat, remove from the fridge and allow it to return to room temperature.
- Heat a frying pan until it is smoking hot. Add a little vegetable oil and the asparagus. Fry hard on one side until they are dark in colour and burnt in some places. Turn over and cook the other side the same way. Season with salt and freshly grounded pepper to taste. Transfer to a plate and set aside.
- Wash and dry the frying pan. Mix all ingredients of the teriyaki sauce in a bowl.
- Cook the mixed mushrooms in the pan under high heat. When the mushrooms are golden browned, add the teriyaki sauce. Mix to coat the mushrooms evenly in the sauce. Continue to cook until the sauce becomes sticky and almost completely reduced, forming a glaze on the mushrooms. Remove from heat.
- Scoop a large spoonful of the cannellini bean puree onto a plate. Arrange the asparagus on top, followed by the teriyaki mushrooms. Sprinkle the green nori flakes over the food and around the plate. Garnish with the julienned spring onion.
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