Japanese Miso Mushrooms
Savory, glossy mushrooms coated in a flavorful miso glaze, served over fluffy rice. An easy and quick side dish packed with umami goodness.
Ingredients
Main ingredients
- 12 oz mushrooms (shiitake, cremini, or button), sliced
- 1 tbsp sesame oil
- 2 tbsp miso paste (white or red miso)
- 1 ½ tbsp soy sauce
- 1 tbsp mirin (or rice vinegar + ½ tsp sugar)
- 1 tsp honey or maple syrup Use maple syrup for a vegan option.
- 2 tbsp water
- 1 green onion, thinly sliced
- 1 tsp sesame seeds, for garnish
- for serving Steamed rice
Instructions
Preparation
- In a small bowl, whisk together miso paste, soy sauce, mirin, honey, and water until smooth.
Cooking
- Heat sesame oil in a skillet over medium heat.
- Add mushrooms and sauté for 5–6 minutes, stirring occasionally, until golden brown and tender.
- Pour in the miso sauce and stir until mushrooms are coated and glossy. Let cook for another 2–3 minutes until sauce slightly thickens.
- Remove from heat, sprinkle with sliced green onions and sesame seeds.
- Serve hot over a bowl of steamed rice.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a pan. Add bok choy, spinach, or tofu cubes for extra protein and greens. Serve as a rice bowl, with noodles, or as a side dish alongside grilled fish or chicken.