Soy Sesame Shiitake. Savory garlic and sesame sautéed shiitake mushrooms stuffed into nori rolls and served up with ginger and wasabi to create this flavorful shiitake sushi! Sesame Shiitake Vinaigrette recipe copycat of popular bottled salad dressing. To the bowl of tofu, add cornstarch, panko, and sesame seeds and stir to coat.

Add the noodles and soybeans, and season with soy sauce, fish sauce, and cayenne pepper. The combination of sesame oil and soy sauce is truly a match made in heaven for making Shiitake mushrooms! Bok choy's mellow flavor goes beautifully with earthy shiitake mushrooms in this quick stir-fry. You can cook Soy Sesame Shiitake using 3 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Soy Sesame Shiitake

It's 6 of medium shiitake mushrooms.
You need 2 tbsp of sesame oil.
It's 1/4 cup of soy sauce.

Add the fish sauce, chicken stock, soy sauce, chilli oil and palm sugar. Serve in warm bowls topped with toasted sesame seeds, fresh mint. This is an awesome vegan recipe. The chewy texture of the mushrooms was a great meat substitute and it tasted great!

Soy Sesame Shiitake instructions

Heat a heavy skillet with sesame oil..
Remove stem and any gills that are present from shiitake..
Carefully, with a sharp paring knife, make a very shallow slice, ever so slightly off-center, and angled slightly towards the center of the cap, in the top of one shiitake cap..
Make a very shallow opposing slice, to meet the previous slice. You should be able to remove a sliver of the cap, leaving a white crevice across the cap, where the flesh is revealed..
Spin the cap about 120 degrees and repeat, meeting the previous gap at the center. You should now have an X shape visible in the cap of your mushroom..
Repeat once more, and you should have a sorta star pattern in your mushroom cap..
Place the mushrooms, cap down, in the hot sesame oil. You don't want the temperature too high, just sizzling steadily..
After a couple minutes, flip the caps. Keep flipping every so often, u til the shiitake are cooked through, 10 minutes or so I'd say..
Add the soy and let it reduce a bit around the mushroom caps..
Serve. I laid mine over some spinach with a little broth and some assorted pickles..

Let mushrooms cool slightly, then thinly slice. In a large bowl, whisk the soy sauce, rice wine, hoisin sauce, peanut oil, sesame oil, ginger, and honey. Bok choy's mellow flavor goes beautifully with earthy shiitake mushrooms in this quick stir-fry. Be sure to use toasted rather than plain sesame oil--it has a superior nutty flavor. Originally, we had something similar from a marvelous vegan Asian restaurant in our neighborhood.