A quick, glossy mushroom stir-fry with deep umami flavor, a light sweetness from Sakura Teriyaki Sauce, and a fresh herbal finish. It works beautifully as a warm side dish, a topping for rice, or a simple noodle bowl base.

Ingredients

300 g mixed mushrooms: shiitake, oyster, button or king oyster
2 tbsp Sakura'ya Teriyaki Sauce
1 tsp sesame oil
1 small garlic clove, finely minced
1 tsp fresh ginger, finely grated
1 tbsp neutral oil
A small handful of fresh cilantro, chopped
Sesame seeds, for serving
Optional: sliced spring onion, chili flakes or cooked noodles

Instructions

Clean the mushrooms with a damp towel and slice them into similar-sized pieces so they cook evenly.

Heat a large pan over medium-high heat. Add the mushrooms to the dry pan first and cook for 3–4 minutes, stirring occasionally, until they release moisture and begin to shrink.

Add neutral oil, sesame oil, garlic and ginger. Stir-fry for another 2–3 minutes until the mushrooms turn golden and lightly crisp around the edges.

Pour in Sakura'ya Teriyaki Sauce and toss quickly to coat every piece. Let the sauce bubble for about 1 minute until it becomes glossy and lightly caramelized.

Remove from the heat. Finish with chopped cilantro, sesame seeds and spring onion if using.

Serve hot as a side dish, over steamed rice, or with noodles for a fast, comforting meal.

Serving note

For a fuller meal, serve the mushrooms over rice with a soft-boiled egg, fresh herbs and a little extra Sakura'ya Teriyaki Sauce on the side. It also works well as a topping for ramen or stir-fried noodles.