Ingredients with Measurements:
- 4 large Portobello mushroom caps
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup rice vinegar
- 1/4 cup mirin
- 1 tablespoon grated ginger
- 2 cloves garlic, minced
- 2 tablespoons cornstarch
- 2 tablespoons water
- 2 tablespoons sesame oil
- 1 tablespoon vegetable oil
- Salt and pepper to taste
- Sliced scallions and sesame seeds for garnish
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. Clean the Portobello mushroom caps and remove the stems.
2. In a bowl, whisk together soy sauce, brown sugar, rice vinegar, mirin, ginger, and garlic to make the teriyaki sauce.
3. Reserve 1/4 cup of the sauce for later use.
4. Brush the mushroom caps with sesame oil and season with salt and pepper.
5. Preheat the grill or grill pan over medium-high heat.
6. Grill the mushroom caps for 5-7 minutes on each side until tender and charred.
7. In a small bowl, mix cornstarch and water to make a slurry.
8. In a saucepan, heat the reserved teriyaki sauce over medium heat.
9. Add the cornstarch slurry to the sauce and stir until thickened.
10. Brush the thickened teriyaki sauce onto the grilled mushroom caps.
11. Garnish with sliced scallions and sesame seeds.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Grill or grill pan over medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 170
- Fat: 8g
- Carbohydrates: 20g
- Protein: 6g
- Sodium: 1600mg
- Sugar: 15g
Substitutions for ingredients:
- Tamari or coconut aminos can be used instead of soy sauce.
- Honey or maple syrup can be used instead of brown sugar.
- Apple cider vinegar or white wine vinegar can be used instead of rice vinegar.
- Sherry or white wine can be used instead of mirin.
- Canola or avocado oil can be used instead of vegetable oil.
Variations:
- Add sliced bell peppers and onions to the grill for a vegetable medley.
- Use the teriyaki sauce as a marinade for chicken or beef.
Tips and tricks:
- Make sure to brush the mushroom caps with sesame oil to prevent sticking to the grill.
- Use a grill basket to prevent small pieces from falling through the grates.
- Let the mushroom caps rest for a few minutes before slicing to prevent the juices from running out.
Storage instructions:
- Store leftover mushroom steaks in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the mushroom steaks in the microwave or oven until heated through.
Presentation ideas:
- Serve the mushroom steaks on a bed of rice or quinoa.
- Garnish with sliced scallions and sesame seeds.
Garnishes:
- Sliced scallions and sesame seeds
Pairings:
- Serve with a side of steamed broccoli or bok choy.
Suggested side dishes:
- Steamed broccoli or bok choy
Troubleshooting advice:
- If the teriyaki sauce is too thick, add more water to thin it out.
- If the mushroom caps are too dry, brush with more sesame oil before grilling.
Food safety advice:
- Make sure to clean the mushroom caps thoroughly before grilling.
- Use a food thermometer to ensure the mushroom steaks reach an internal temperature of 165°F.
Food history:
- Teriyaki is a Japanese cooking technique where meat or fish is marinated in a sweet and savory sauce and grilled or broiled.
Flavor profiles:
- Sweet, salty, savory, umami
Serving suggestions:
- Serve as a vegetarian main dish or as a side dish to grilled meats.
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Region: Japanese