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recipe yakimatsu

Yakimatsu

  • Author: Funky Asian Kitchen
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: serves 4
  • Category: side
  • Cuisine: Japanese

Ingredients

Scale
  • 4 ounces mushrooms: use a combination of button, cremini, shiitake, or oyster
  •  1 pack enoki mushrooms (about 5 ounces)
  • ½ large onion
  • ½ cup homemade or bottled ponzu sauce
  • 3 Tablespoons vegetable oil
  • 2 teaspoons sesame oil 
  • 1 Tablespoon minced scallion for garnish
  • Shichimi togarashi chile to taste

Instructions

  1. Slice the onion thin and set aside.
  2. Slice the mushrooms into approximately the same size and thickness. If the mushrooms are long or big, cut them in half before slicing. 
  3. Open the packet of enoki mushrooms and cut off the growing medium at the bottom.
  4. Separate the mushrooms into small clusters. Set aside.
  5. Heat a large pan over medium heat for several minutes.
  6. Add the oil and swirl it around the pan. 
  7. Add the mushrooms (except for the enoki) in an even layer over the pan and let them cook for 1 minute without touching them. They should brown around the edges. 
  8. Next raise the heat to high and add the onions.
  9. Stir-fry for 1 minute, moving the food in the pan constantly.
  10. Add the enoki mushrooms and ponzu sauce. Stir to combine and cook for an additional minute.
  11. Add the sesame oil and toss to combine.
  12. Serve yakimatsu immediately garnished with scallions and shichimi togarashi.

Keywords: stir fry, mushrooms, vegan, vegetarian, ponzu, enoki, side dish