King Oyster Mushroom Gochujang Teriyaki – a delicious recipe with pork, mushrooms, leaves, sake, Mirin, Gochujang. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Combine the ingredients marked with and beat together.
2
Wash the shiso leaves and pat dry.
3
Slice the king oyster mushrooms vertically into 4 and wrap a shiso leaf around each slice.
4
Then wrap each with the meat tightly.
5
Even if the meat tears, just squeeze with your hands and it should stick.
6
Heat some oil in a frying pan and heat the wraps until browned.
7
Wipe away excess oil from the pan, add the mixture and cook on high heat.
8
Agitate the pan around a bit to so that the rolls are coated in the sauce, and once the moisture has evaporated, it's ready to serve!
9
Check out the King Oyster Mushroom in Meat Saute,, for more details on how to cook this dish.
323
kcal
Calories
30
g
Fat
2
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 150 grams Thinly sliced pork, 2 large King oyster mushrooms, 8 leaves Shiso leaves, 1 tbsp Cooking sake, and more.
Yes, King Oyster Mushroom Gochujang Teriyaki falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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