Handful mushrooms (3 shiitake and 4 small-/medium-size eringi king oyster mushrooms in photo)
1-2 tbsp flour
1-2 tsp sesame oil (not in photo)
1 knob ginger
1 tbsp soy sauce
1 tbsp sake
2 tsp mirin
Grate ginger, and mix with other sauce ingredients. Set aside.
Tear or slice mushrooms into smaller size.
Cut hakusai into 4-5 cm pieces.
In a frying pan, heat sesame oil, and saute mushrooms on medium heat.
Starting with the thicker white part, lightly coat each piece with flour, and saute in the same frying pan (after adding sesame oil, if necessary).
When hakusai lightly browns, put back mushrooms, and swirl in 2/3 of ginger soy sauce mixture.
- Only partially coating hakusai with flour is good enough. This is mainly to help give hakusai a more substantial texture and retain the sauce. If evenly coated, this dish would be heavy.