Mushroom Teriyaki Bowl

Prep Time: 15 mins 

Cooking Time: 20

Total Time: 45 mins

Serving Size:  2-3 

Oh hello beautiful human. Thank you for tuning in! The extra veggies in this bowl are optional. Don’t let the long list scare you away. This is a pretty easy bowl to make once you’re done with the prep work. I’ve broken it down into sections per each veggie recipe and you can choose to make these separately for other dishes or together for this teriyaki bowl.

Quinoa Ingredients

• 1 cup quinoa 

• 2 cups water

Quinoa Instructions

1. Boil 1 part uncooked quinoa with 2 parts water (e.g. 2 cups water)

2. Set aside after water is absorbed and quinoa is cooked. 

Teriyaki Sauce Ingredients 

• ¼ cup soy or 2 tbsp. Tamari 

• 3 tbsp. sesame oil  

• 1 tsp. garlic 

• 1 tsp. ginger (can decrease  ½ tsp. amount according to taste)

• 1 tsp. apple cider vinegar or regular white vinegar (optional)

• ½ tsp. brown sugar 

• ½ tsp. tapioca starch or ¼ tsp. cornstarch (adjust on how thick you’d like your sauce)

• ½ cup water for tapioca starch

• ¾ cup water for sauce 

Teriyaki Sauce Instructions

1. Pour ¼ soy sauce or 2 tbsp. tamari in a bowl.  Add 3 tbsp., sesame oil, 1 tsp. garlic, 1 tsp. ginger, and ½ tsp. brown sugar. Mix it all together.

2. Add 1 tsp. apple cider vinegar or white vinegar and ¼ tsp. black pepper. 

3. In a separate bowl, add ½ tsp. tapioca starch with ½ cup of water and mix it well. 

4. Set aside 2-3 tsp of uncooked sauce to season mushrooms or any other substitute  you’re seasoning. 

5. Heat a small saucepan over medium and pour the sauce in it and let it simmer for 1 min.

6. Add the tapioca mixture and additional ¾ cup of water. Whisk and boil for another 2 minutes. You’re ready to sauce it up!

Teriyaki Mushroom Ingredients 

• 2 cup oyster or portobello (or other meaty mushrooms) 

• 2-3  tsp. teriyaki sauce from the recipe above before cooking or store bought (check label for seasoning instructions) 

Teriyaki Mushroom Instructions

1. Wash and pull apart oyster or king mushroom in long 1 inch pieces. Cut diagonally if using button mushrooms 

2. Add 2 tsp. of uncooked teriyaki sauce from above. Mix it all well to marinate the mushrooms

3. Air fry for 15 mins in 375° heat or oven bake for 15-20 mins (until mushrooms crisp) in 350° heat

4. Plate your mushrooms and add 1-2 tsp. (according to taste) of your cooked teriyaki sauce. 

Bok Choy Ingredients

• 2 stalks of bok choy

• 2 tbsp. sesame or regular vegetable oil 

• 1-2 dry red chilli (optional)

• ½ tsp. garlic

• ½ tsp. Ginger (optional)

• ½ tbsp. Hoisin sauce (optional )

• 1 tsp. soy sauce
  

Bok Choy Instructions

1. Wash and cut off your bok choy stems. Option to leave cluster in stem if you prefer. 

2. Heat nonstick wok or skillet over medium heat and add 2 tbsp. sesame oil or regular oil.

3. Add 1-2 dry red chilli, ½ tsp. garlic, ½ tsp ginger, and ½ tbsp. Hoisin sauce (optional). Saute for  1 min. 

4. Add your bok choy, mix ingredients, and cover it with a lid for 1 minute.  Add 1 tsp. soy sauce.

5. Flip the bok choy and saute for 1 more minute. Your delicious and crisp bok choy is ready to be served. Note (the entire cooking process of the bok choy should be under 2 mins to not over cook the greens or stems). 

Plating: Teriyaki dishes are best served with rice and grains to balance out the salty soy and garlic flavor.  Whether you make vegetarian or non-vegan items, you can top off your dish with sesame seeds to add a little flair to your plating. 

Teriyaki is a soy based sauce or glaze traditionally used in Japanese cooking technique with sugar to create dishes that are either broiled or grilled. However in Hawai’i and other parts of America, teriyaki became regionally adapted with additional ingredients such as garlic, ginger, and pineapple juice. This is the basic ingredients used for Hawaiian bbq recipes. 

Growing up in Hawaii, I loved eating a local teriyaki plate served with macaroni or potato mayo salad, sticky rice, and grilled veggies. The ginger and garlic in the sauce creates a  bold flavor of goodness that goes so well in a mixed plate. I’ve adapted this sauce inspired by my days in Hawai’i and switched out the chicken for mushroom to make it vegan. This dish brought the aloha spirit into my NYC kitchen as I dreamed of the bright turquoise water and eating local food by the pristine beaches or in family cookouts. 

Hope you enjoy making your own version of this tasty dish. Sending you all much love.

Mahalo,

Upahar