Serving Size: 2-4
This recipe makes about a cup of glaze which is more than you’ll need for this amount of mushrooms but it keeps forever in the fridge and is delicious as a marinade for black cod or as a glaze on roasted Japanese eggplant.
- 4-6 King Oyster mushrooms, halved
- 3 tablespoons sake
- 3 tablespoons mirin
- 3 tablespoons white miso
- 1/3 cup sugar
- Canola oil
- Green onions, thinly sliced (optional)
Preheat the oven to 500F.
Clean mushrooms using a dry vegetable brush to remove any surface dirt. Slice mushrooms lengthwise and score cut sides in a crisscross pattern. Brush scored sides with a little canola oil and place, cut-side down, on a sheet tray and bake.
While mushrooms cook, make miso glaze. In a small saucepan, heat sake to a boil over high heat. Remove from heat and add mirin, miso, and sugar. Cook over medium heat, stirring constantly, until sugar is fully dissolved. Reserve.
When the mushrooms start to brown along the edges, flip over and spoon glaze on top. Return the tray to the oven and bake for an additional 5-10 minutes.
Serve glazed mushrooms over steamed rice and garnish with green onions if desired.