{"id":17271,"date":"2015-10-05T00:02:38","date_gmt":"2015-10-04T22:02:38","guid":{"rendered":"http:\/\/www.withaglass.com\/?p=17271"},"modified":"2015-10-05T00:02:38","modified_gmt":"2015-10-04T22:02:38","slug":"eringi-king-oyster-mushroomsaesongi-teriyaki-sauce","status":"publish","type":"post","link":"http:\/\/www.withaglass.com\/?p=17271","title":{"rendered":"Eringi (King Oyster Mushroom\/Saesongi) & Teriyaki Sauce"},"content":{"rendered":"

\"eringiter\"Eringi \u30a8\u30ea\u30f3\u30ae (king trumpet, king oyster\u00a0or\u00a0saesongi) is my favourite Asian mushroom. I love its meaty texture, its delicate flavours and its incredible versatility. It is good in Thai and\u00a0Indian curries, in Japanese chawan mushi (savoury egg custard) and\u00a0okonomiyaki (Japanese pancake), but it is equally delicious simply grilled and served\u00a0with teriyaki sauce.\u00a0This easy method showcases perfectly all the eringi’s qualities and I strongly advise it\u00a0all those who plan to cook this mushroom for the first time.<\/p>\n

Together with the more famous oyster mushroom\u00a0(Pleurotus ostreatus)<\/em>\u00a0eringi belongs to the\u00a0Pleurotus<\/em>\u00a0genus, but there is no ressemblance between them ; actually king oyster mushroom\u00a0is similar to\u00a0a cute cep\/penny bun\/porcini\u00a0but with a chubby\u00a0stem\u00a0and tiny cap. In the wild this mushroom grows together with the roots of\u00a0Eryngium<\/em>\u00a0plants, hence the Latin name, but it is widely cultivated (even in Switzerland!).\u00a0Even though it\u00a0grows in the Middle East, Northern Africa and even Southern Europe, it is particularly appreciated in Asian countries, especially in China, Korea and Japan.\u00a0<\/span>Many people might hesitate before buying eringi for the first time:\u00a0it doesn’t have any smell or taste when raw and it often costs more than the well-known “standard” oyster mushroom. However, once stir-fried or grilled, it develops a subtle, inimitable aroma and the famous “umami” (\u3046\u307e\u5473)\u00a0or 5th primary taste. Apart from the elegant and sophisticated flavour I also adore this mushroom for its meaty texture, which is always surprises my first-time eringi tasting guests.<\/p>\n

I haven’t made any raw mushroom photographs, but if you want to see how it\u00a0looks and how it grows,\u00a0this program<\/a>\u00a0presents a Korean king oyster farm (I like\u00a0the funny way they grow in pots) and shows the passion the Koreans have for this mushroom.<\/p>\n

Here are some more eringi cooking ideas:<\/p>\n

\"Eringi<\/a>
Eringi and Buckwheat Groats<\/figcaption><\/figure>\n
\"Chawan<\/a>
Chawan Mushi with Grilled Enringi<\/figcaption><\/figure>\n
\"Okonomiyaki<\/a>
Okonomiyaki (Japanese pancake) with Eringi and Bacon<\/figcaption><\/figure>\n
\n

TIP: I don’t like very sweet teriyaki sauce, so mine is barely sweet (I sometimes use only sake and soy sauce, skipping even mirin). If you like a sweeter sauce, add more mirin and some sugar.<\/p>\n

Preparation: 15 minutes<\/em><\/p>\n

Ingredients (serves 4):<\/em><\/p>\n

400g eringi mushrooms<\/em><\/p>\n

neutral tasting oil<\/em><\/p>\n

(ground pepper)<\/em><\/p>\n

Teriyaki sauce:<\/em><\/p>\n

2\u00a0tablespoons mirin (sweet cooking sake)<\/em><\/p>\n

6\u00a0tablespoons low-sodium soy sauce (or 2\u00a0if using\u00a0normal soy sauce)<\/em><\/p>\n

6\u00a0tablespoons sake<\/em><\/p>\n

Bring mirin and sake to boil, add the soy sauce. Heat until it thickens a bit, put aside, keeping it warm.<\/p>\n

Clean the mushrooms if they are a bit dirty and cut them into slices (lengthwise or diagonally).<\/p>\n

You can then cut them into bite-sized pieces like I did.<\/p>\n

Heat some oil in a non-stick pan or brush\u00a0hot grill with oil.<\/p>\n

Grill the eringi\u00a0or stir-fry until they are slightly browned (about 2 minutes on each side).<\/p>\n

Put them on a warmed plate.<\/p>\n

If you use a grill, bring the teriyaki to boil once more, let it thicken a bit and pour over the mushrooms.<\/p>\n

If you use a non-stick pan, pour the teriyaki on it (don’t wash the pan after having take out the mushrooms) and let it caramelise for about 1 minute.<\/p>\n

Pour the teriyaki over the mushrooms.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Eringi \u30a8\u30ea\u30f3\u30ae (king trumpet, king oyster\u00a0or\u00a0saesongi) is my favourite Asian mushroom. I love its meaty texture, its delicate flavours and its incredible versatility. It is…<\/p>\n","protected":false},"author":1,"featured_media":17275,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[82,20,125,133,18],"tags":[],"_links":{"self":[{"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/17271"}],"collection":[{"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=17271"}],"version-history":[{"count":11,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/17271\/revisions"}],"predecessor-version":[{"id":18082,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/17271\/revisions\/18082"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/media\/17275"}],"wp:attachment":[{"href":"http:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=17271"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=17271"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=17271"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}