Saturday, January 17, 2015


Side dishes are often forgotten. They’re like a supporting actor, needed in time, but never get to be in the spotlight. Think Jared Leto in Dallas Buyers Club.

…wait a minute. He did get a spotlight.  (-__-)

Anyway, this dish I’m about to show you is a side dish that deserves a spot light. Eaten right after it’s finished, tasty as f*ck. Eat after refrigeration overnight? EVEN BETTER.

Give a round of applause to the OYSTER SAUCE SHITAKE.


For 2 servings (as side dish), you will need

100 Grams of Shitake Mushroom. Make sure you clean it with damp towel, NOT water. NEVER.
2 Tbsp of Oyster Sauce.
1 Tbsp of Rice Vinegar. Regular vinegar would do fine as well
1 Tbsp of Sesame Seed Oil.
1 Garlic. Minced finely
Salt to taste
Pepper to taste
Oil as required
Water as required


Ready? Here We Go!

Step 1 – Cut your mushrooms into strips. Make it rather thick, because, *ahem*, ladies like it….OH NEVERMIND THE SEXUAL INNUENDO. Anyway, set it aside.

Step 2 – Get a non-stick pan, pour the oil and turn the  heat up to medium-high. Once smoking, pour the Garlic in and quickly stir to avoid scorching it. After about 10 seconds, the Shitake goes in and gets stirred. Add the Salt and quickly stir. This will help draw out moisture. Add a splash of Water and cover to steam for 30 seconds
In case you're wondering, this is Olive Oil i'm using


Shitake goes ga-ga

Salt will help to bring out the moisture

Splash of h2o

oow, i bet it's hot in there

Step 3 – Turn the heat to medium and add the Oyster Sauce, Vinegar, Sesame Seed Oil and stir to combine. After 30 seconds, add the Pepper and splash of Water. Cover to steam for another 30 seconds.

Step 4 – Finished!

Serve this alongside a piping hot White Rice, hearty Mackerel, and Pickles. Leftovers? Keep it in the fridge, it’ll keep for 2-3 days just fine.


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