Chewy King Oyster Mushroom and Tender Potato Soy Sauce Braise
Chewy King Oyster Mushroom and Tender Potato Soy Sauce Braise
King Oyster Mushroom and Potato Soy Sauce Braise Recipe
This is a delicious soy sauce braised potato dish enhanced with chewy king oyster mushrooms, perfect as a side dish for rice. It’s not spicy, making it an excellent option for children’s meals, and easy enough for adults to enjoy too. The combination of soft potatoes and chewy mushrooms creates a delightful texture. It’s a great go-to when you’re pondering simple side dish ideas!
Ingredients- 2 medium potatoes
- 1 king oyster mushroom (or 1 handful of mini king oyster mushrooms)
- 2-3 cloves garlic, thinly sliced
- 1 cup water (200ml)
- 2 pieces dried kelp (4x4cm size)
- 1 Tbsp sesame oil
- Sesame seeds, for garnish
Soy Sauce Seasoning- 4-5 Tbsp soy sauce
- 2 Tbsp corn syrup (or rice syrup)
- 1 Tbsp mirin (rice wine)
- Pinch of black pepper (optional)
- 4-5 Tbsp soy sauce
- 2 Tbsp corn syrup (or rice syrup)
- 1 Tbsp mirin (rice wine)
- Pinch of black pepper (optional)
Cooking Instructions
Step 1
Peel the potatoes and cut them into bite-sized cubes (about 2cm). Soak the cubed potatoes in cold water for 10 minutes to remove excess starch. This helps prevent them from breaking apart during cooking and improves texture.
Step 2
You can adjust the seasoning as you cook, so there’s no need to add all the soy sauce at once. Feel free to modify the amount of sweetness and saltiness to your preference. If you prefer a sweeter taste, you can add a little sugar.
Step 3
I’m using mini king oyster mushrooms, but you can also slice a regular king oyster mushroom into bite-sized pieces. If you’re not a fan of the chewy texture of king oyster mushrooms, shiitake mushrooms are a good alternative and will impart a stronger mushroom flavor. Minced garlic is also an option, but sliced garlic looks cleaner in the finished dish, which is why I chose to slice it.
Step 4
Heat about 2 tablespoons of cooking oil in a medium pot or pan over medium-low heat. Add the sliced garlic and sauté until fragrant, being careful not to burn it. This step releases the garlic’s aroma.
Step 5
Once the garlic is fragrant, add the cubed potatoes and stir-fry together for about 2-3 minutes until the surface of the potatoes turns slightly translucent. Sautéing them at this stage helps them hold their shape and adds a subtle nutty flavor.
Step 6
When the potatoes appear slightly translucent and partially cooked, add the prepared king oyster mushrooms. Stir-fry briefly for about another minute. Avoid overcooking the mushrooms at this stage, as they can release too much water.
Step 7
Pour in 1 cup of water and the prepared soy sauce mixture (soy sauce, corn syrup, mirin, and pepper). Bring to a boil over medium-high heat.
Step 8
Using anchovy-kelp broth would deepen the flavor, but it can be cumbersome. In such cases, adding dried kelp pieces while braising is a great way to infuse the broth with umami without the extra effort.
Step 9
If you braise over high heat from the beginning, the potatoes may not cook through evenly. For tender potatoes, simmer over medium heat until the potatoes are fully cooked. You can test this by piercing them with a fork; they should be soft. Once the potatoes are almost at your desired tenderness, increase the heat to medium-high and let the sauce thicken and reduce. Stir occasionally to prevent the sauce from sticking to the bottom.
Step 10
Don’t discard the kelp pieces after braising! They become wonderfully chewy and flavorful, absorbing the soy sauce. They make a delicious side dish on their own, so be sure to enjoy them.
Step 11
Be careful not to over-reduce the sauce until it’s completely dry. Leave a little bit of moisture at the bottom of the pot. This ensures the dish remains moist and is perfect for mixing with rice.
Step 12
Just before turning off the heat, drizzle in 1 tablespoon of sesame oil and sprinkle with sesame seeds to finish. Adding sesame oil at the end preserves its fragrant aroma. Enjoy your delicious meal!
