Tuesday, October 15, 2013

Recipe: Japanese Salt Grilled Eryngii Mushrooms (Kinoko no shioyaki)

I love mushrooms very much, and when I saw this recipe for Japanese salt grilled eryngii mushrooms (kinoko no shioyaki) on Sonia's blog, I immediately bookmarked it. I recently had a similar dish at a Japanese restaurant in KL and enjoyed it. 

Eryngii mushrooms is also known as king trumpet mushroom, French horn mushroom or king oyster mushroom but in Japanese it is called eringi (エリンギ).This mushroom is favoured by many for its meaty texture and is often compared to that of abalone.

Japanese salt grilled eryngii mushrooms (kinoko no shioyaki)

This dish is widely served during autumn in Japan. When slicing the mushrooms, do not slice them too thin as you want to experience the meaty texture when you bite into it. The mushrooms are first sauteed in butter and then seasoned with salt, pepper and sake, and then covered to steam and finish off the cooking of the mushrooms. My whole family loved it, and I'll definitely be making this again in the near future.

For lovers of abalone, this is a good substitute for a fraction of the price. ;)

Simple and delicious

Japanese Salt Grilled Eryngii Mushrooms (Kinoko no shioyaki) 日式盐烧杏鲍菇
Recipe by Baby Sumo, adapted from Nasi Lemak Lover
Preparation time: 2 minutes
Cooking time: 4-5 minutes
Serves 3

1 (200g) pack Eryngii mushrooms
3-4 tbsp salted butter
1 tbsp cooking sake
Salt and freshly ground black pepper

1. Slice the Eryngii mushrooms into half or thirds, depending on the size of the mushrooms. Your mushroom slices should be around 1cm thick at least, for you to enjoy the meaty texture once cooked.

2. In a large frying pan or grill pan over medium high heat, melt the butter. Once melted, add the mushrooms, cut side down in the pan. Cook for 1 1/2 minutes, then flip over to other side (use chopsticks for ease of turning them over) and cook for another 1 1/2 minutes. This will sear the mushrooms to a nice golden brown.

3. Season with salt and pepper. Add the sake, then place cover on for a further 1 minute. This will steam and finish off the cooking of the mushrooms.

4. Serve immediately, as a side dish with rice.

Note: The leftover butter in the wok can be used to saute vegetables.

*I am submitting this to Asian Food Fest #1 Oct 2013 : Japan hosted by Alan from travelling-foodies.

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  1. ooo, you're like my sister, she loves mushrooms too (whereas i'm the family member who actually doesn't care much for mushrooms). nice-looking recipe, i think this one would be a hit with my sister and mom! :D

    1. Hehe sounds like your sister has pretty similar tastes in food with me :)

  2. Yes, I love how they were cooked too, so easy, hehehe. So far I have cooked twice & I think in the future, I will keep cooking them in the same way. Besides Japanese, Koreans also love this mushroom as I have seen them in many Korean shops here.

  3. Yen, I am very keen to try this mushroom!

  4. Oh? Just grill in butter, eh? I think we can get this here - my daughter would love it. She loves mushrooms!!!

  5. Thanks for your shout out, taste like abalone right, hehehe..

  6. I'm a big fan of mushroom, I'm very keen to try it out during weekend, thanks for sharing^^

  7. Hi Yen,

    All these exotic Asian mushrooms are very expensive and hard to find in Australia....

    I drooled looking at your grilled eryngii mushrooms and hope that I can find them here :D


    1. Hi Zoe, Jessie also made it so I think you will be able to find it in Australia. :)

  8. Yen, are these also called King Oyster mushrooms?

  9. I LOVE Eringi's texture... I sometimes feel like I can give up meat as long as I have enough mushrooms and veggies like eggplants. So fulfilling! This is exactly how I cook too! YUM!

  10. Yen , I love this kind of mushroom and frying it with salted butter sounds divine :D It looks simply delicious !

  11. I am sitting munching as I am commenting......ABSOLUTELY DELICIOUS!!! I am going to go get more tomorrow! Thank you so much!!!


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