Teriyaki shiitaki bowl

If you like salty/sweet meaty meals without the animal cruelty then ur love teriyaki shiitakes, it’s even fun to say….. you don’t need meat replacers to get that “meaty” texture, but you can if you want. Here the shiitakes do a stand up job. They really absorb the flavour and give you plenty of chew for you buck. And i’m gonna stop typing now so you can just get on with rocking this recipe(ish) and loving it…..


2 tbsp agave nectar
4 tbsp soy sauce (use tamari for gluten-free)
4 tbsp clearspring mikawa mirin
2 tbsp sake
4 cups sliced shiitake mushrooms
1 clove garlic, mined
1 tsp finely grated ginger

2 tbsp vegetable oil, plus more to stir fry the veg

Stir fryed vegetables and clearspring’s wide udon noodles (use rice noodles for gluten-free)Β to serve with

Whisk together the agave, soy sauce, mirin, sake and the ginger and garlic in a mixing bowl and toss through the sliced shiitakes, cover with cling film and marinate for at least 30 minutes. Stir fry vegetables of your choice to your liking in a wok (I went for sliced sprouts and calvero nero kale) and cook the noodles according to the package instructions. Use the same wok you used for the veg and heat the vegetable oil in it, then chuck in the marinated shiitakes and cook until sticky and delicious. Up to ten mins.

3 thoughts on “Teriyaki shiitaki bowl

  1. The end of our February here in Tassie is hot…Hot…HOT! 90% humidity today and I would rather put snakes in my shoes than cook. This looks like something scrumptious and easy to cook on the wok burner on the bbq outside whilst sitting on the deck in our undies sipping a cold beer. SCORE! Cheers for tonights dinner Alex. Gonna make it, eat it and raise a cold one in your name πŸ™‚

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