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


Tsuruna to shimeji no oisutaasoosu itame / stir-fried New Zealand spinach and shimeji mushrooms with oyster sauce

The earthy taste of tsuruna perfectly complements the flavor of mushrooms. Clear flavoring is a good choice for tsuruna -- let's try oyster sauce for a stir-fry.


150 g tsuruna New Zealand spinach
Small handful (1/3-1/2 pack) shimeji mushrooms
Pinch salt (not in photo)
1 tsp oil (not in photo)

For oyster sauce seasoning
1 tbsp chicken stock (or water)
1/2 tbsp oyster sauce
1/2 tbsp sake
1/2 tsp soy sauce
Generous pinch sugar (approx. 1/4 tsp; not in photo)
1 tsp potato starch


In a small bowl or cup, mix all ingredients for oyster sauce seasoning, including potato starch, and set aside.


Cut off root ends of shimeji, and roughly separate into smaller sections.
Cut tsuruna stems into 3-4 cm, and leaves into 4-5 cm squares.


In a frying pan, heat oil and saute tsuruna stems on medium high heat for 1 minute or so.

Sprinkle salt, and stir.

Add shimeji, and continue sauteing.

When shimeji are almost done (turn somewhat translucent; they do not need to be completely soft at this point), add tsuruna leaves, and stir.


When tsuruna leaves turn bright, stir oyster sauce seasoning well, and pour.

Roughly mix several times.
Ready to serve.

  • Make sure to stir the seasoning before pouring over tsuruna and shimeji in the hot frying pan. Potato starch tends to sink to the bottom of the prep bowl, and if you do not stir well beforehand, you will not have enough potato starch to thicken the sauce. 
  • Potato starch also can be added at the very end after other seasonings go in. If you do this, first mix potato starch with an equal amount of water or slightly more, stir very well, and swirl in. 
  • Other mild flavored mushrooms work well, too. 

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