All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Ingen to eringi no kinpira / kinpira saute with green beans and king oyster mushroom

Both soft and crunchy – here's a way to enjoy the contrasting textures of green beans and eringi mushroom! Since they are cooked at the same time, eringi also takes on the strong taste of seasonings, while the green beans stay relatively light inside, making this kinpira quite interesting.


10 ingen green beans (75 g in photo)
1 eringi king oyster mushroom (55 g in photo)
1 taka no tsume red chili pepper (slices)
1 tbsp sake
1/2 tbsp soy sauce
2 tsp sesame oil (for sauteing; not in photo)


Cut off stem ends of green beans, and cut in half.
Cut eringi lengthwise, then cut into thick sticks.


In a frying pan, heat sesame oil.

Add green beans, eringi, and red chili pepper, and saute on medium heat until green beans turn somewhat bright and eringi starts to soften, about 5 minutes. 
Stir often, especially at the beginning, to ensure all surfaces of green beans and eringi come in contact with the heat of the frying pan.


Add sake, and quickly stir.
Add soy sauce, and stir.
Cook, while stirring, until liquid is almost gone.

  • Taka no tsume red chili pepper is pretty spicy, especially when sauted from the beginning. If unsure, reduce the amount or add it toward the end. You can always adjust the spiciness by adding white or black pepper or rayu (layou) spicy oil at the end.
  • When tasting, take a bite of both green beans and eringi. The strong flavor of seasonings stays on the surface of green beans, while it penetrates the entire eringi. Tasting only one of them could result in a disappointing outcome (too bland or too salty).
  • Sprinkle toasted white sesame seeds when serving for additional flavor.

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