Teriyaki Mushroom Bento

5 from 1 vote

We’ve been looking for more ways to eat less meat as a family, and this teriyaki mushroom bento is a great way to enjoy a satisfying, tasty meal without defrosting a single piece of meat!

Cook Time10

Total Time10

Course: Vegetables

Cuisine: Japanese

Servings:

Calories: 168kcal

Author: Sarah

Ingredients

For the Teriyaki Mushrooms:

4 king oyster mushrooms
2 tablespoons vegetable oil
1 teaspoon ginger (minced)
2 tablespoons mirin (such as Mizkan Mirin Sweet Cooking Seasoning)
1 tablespoon soy sauce
1-2 teaspoons brown sugar
1/2 teaspoon sesame oil

Bento Box Accompaniments:

Steamed rice
Hard boiled eggs
Gyoza (steamed or pan-fried)
Sesame marinated vegetables (toss 1 cup steamed, blanched, or raw vegetables in 1 teaspoon rice vinegar, such as Mizkan Natural Rice Vinegar, 1 teaspoon sesame oil, and a pinch of salt)
Fresh fruit

Instructions

Trim off the ends of the king oyster mushrooms. Dice them into ½-inch
cubes.
Heat the vegetable oil in a cast iron or nonstick pan over medium heat.
Add the oyster mushroom pieces to the pan, and fry on all sides until golden
brown and caramelized. Don’t overcrowd the mushrooms, or they’ll steam!
Add the ginger to the pan, and cook for 1 minute until fragrant. Then
add the Mizkan Mirin, soy sauce, brown sugar, and sesame oil. Mix to evenly
coat the mushrooms in the sauce.
To make a bento box lunch, serve the teriyaki oyster mushrooms over
steamed rice, with various accompaniments, like hard boiled eggs, gyoza,
vegetables, and sliced fruit.

Notes

Nutrition info is for each serving of mushrooms only (recipe makes 2 servings). Does not include bento box accompaniments.

Nutrition