Eringi to burokkorii no sotee sarada / sauteed king oyster mushrooms and broccoli salad

Tender, somewhat chewy eringi contrasts well with crunchy broccoli. Due to the very light saute, this is like a hot salad.

<Ingredients>

3 medium eringi king oyster mushrooms (100 g in photo)
Handful broccoli
1 tsp olive oil (not in photo)

For dressing
1 tbsp sake
1/2 tbsp mirin
1/2 tbsp soy sauce
1/2 tbsp rice vinegar


<Directions>
1.

Cut broccoli into florets.
If using stem, thickly skin (remove fibrous, green part), and diagonally cut into smaller pieces.
Cut eringi into two or three (size matching broccoli) and slice 8mm thick.

2.

Wrap broccoli in plastic wrap and microwave for 30 seconds.

Open wrap to let hot air out to prevent packet from continuing to cook.

3.

Meanwhile, heat olive oil in a frying pan, and saute eringi on medium heat.

4.

When both sides of eringi are lightly colored, add broccoli, and saute until surface becomes somewhat toasty.

Serve on a plate or in bowls.

5.

In the same frying pan, heat sake and mirin, and bring to boil.

Remove from heat, add soy sauce and rice vinegar, shake frying pan to mix, and pour over eringi and broccoli. 

<Notes>

• Olive oil makes this dish taste light while adding a fruity note. Try sesame oil for an aromatic and deep toasty note, and canola oil or grape seed oil for a neutral taste.
• Rice vinegar tastes very mild. If you do not have it at hand, try lemon juice.
• Grind some black pepper for a spicy punch while sauteing or when serving.
• Microwaving broccoli for 30 seconds only takes away the raw hardness, and broccoli is still pretty crunchy in the final dish. Adjust the microwave time according to desired crunchiness/softness. If broccoli is still too crunchy, you can always cover the frying pan after adding it to eringi and steam for a while.
• Broccoli can also be blanched or steamed in a steamer.