Home / Japanese-Fusion / Miso-Maple Glazed Crispy Oyster Mushroom 'Scallops' with Toasted Furikake
Miso-Maple Glazed Crispy Oyster Mushroom 'Scallops' with Toasted Furikake
Main Course

Miso-Maple Glazed Crispy Oyster Mushroom 'Scallops' with Toasted Furikake

Experience the culinary alchemy of the king oyster mushroom, a plant-based marvel that mirrors the tender, buttery texture of sea scallops when seared to perfection. This dish celebrates the 'umami bomb' marriage of salty Japanese white miso and the ...

⏱️

20 Min Prep

🔥

12 Min Cook

🍽️

2 Servings

🥗

Vegan

Ingredients

  • 500g large king oyster mushrooms (sliced into 1-inch rounds)
  • 3 tbsp white miso paste
  • 2 tbsp pure maple syrup
  • 1 tbsp soy sauce
  • 1 tsp toasted sesame oil
  • 2 tbsp neutral high-heat oil
  • 1 tbsp furikake seasoning
  • 1 stalk thinly sliced scallion
  • 1 tsp freshly grated ginger

Instructions

1
First, prepare your 'scallops' by scoring the flat sides of the mushroom rounds in a cross-hatch pattern, which allows the savory glaze to penetrate deep into the fibers.
2
In a small bowl, whisk together the white miso, maple syrup, soy sauce, sesame oil, and grated ginger until smooth.
3
Heat a heavy cast-iron skillet over medium-high heat with the neutral oil.
4
Once shimmering, place the mushroom rounds flat-side down.
5
Sear undisturbed for 4-5 minutes until a deep, golden-brown crust forms.
6
Flip the mushrooms, reduce the heat to low, and brush the miso-maple glaze liberally over the seared tops.
7
Cover for 2 minutes to allow the mushrooms to steam-cook through while caramelizing.
8
Remove the lid and let the glaze bubble for another minute until tacky.
9
Serve immediately, garnished with a generous dusting of furikake and fresh scallions.

Recipe Information

Cuisine
Japanese-Fusion
Course
Main Course
Diet
Vegan
Total Time
32 mins

Recipe Time chart

Preparation Time

20 mins

Cooking Time

12 mins

Total Time

32 mins
#japanese-fusion #maincourse #vegan
Author

Master Chef

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