Sort ingredients
sarahatsima
QR Code
Listen
Pdf
Add mushrooms and corn starch to a large mixing bowl. Mix until the mushrooms are evenly coated with cornstarch.
To a medium or large skillet, add sesame oil and warm over medium heat for 60 seconds. Reduce heat to low and add the mushroom/cornstarch mixture. Cook slowly for 5-10 minutes until the mushrooms start to wilt. Remove from heat while you make the sauce.
In a small bowl, whisk together the tamari, rice wine vinegar, coconut sugar, Frank’s red hot sauce, garlic, ginger and another teaspoon of cornstarch. Return skillet to low heat and pour sauce over mushrooms. Stir until well-combined.
Continue to cook for another 3-5 minutes over low heat so the mushrooms have a chance to absorb all that Unami flavor and the mushrooms and sauce become a delicious “sticky” mess. Serve over a bowl of warm sushi rice. Season with sea salt and black pepper as needed. Garnish with sesame seeds and diced green onions. Bon Appetit!