An easy vegan oyster-style stir-fry made with hiratake (oyster) mushrooms.
This vegan oyster-style stir-fry is one of my favorite mushroom recipes.
Every time I make this, I'm a little amazed at what hiratake mushrooms can do.
Lightly steamed, they turn plump and juicy — with a texture that reminds me of oysters.
A touch of shio koji and aonori — both traditional Japanese ingredients — deepen that oyster-like character even further.
Enjoy it fresh out of the heat — every bite is juicy and full of umami 🦪
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🌊 Ingredients
With just four ingredients, this vegan side dish comes together in minutes.
- Hiratake(oyster) mushrooms: I used Shimofuri Hiratake from Hokuto, which you can find at most supermarkets in Japan.
- Sake: A splash of sake helps bring out the mushrooms' natural umami while keeping them moist during cooking.
- Shio koji (塩麹): A traditional Japanese umami seasoning made from salt and rice koji. It adds a mild sweetness and savory depth to the dish.
In my vegan kitchen, this is one of those essential seasonings. Just adding a spoonful in your vegetable stir-fry or soup makes all the difference.
You can use store-bought shio koji or make your own. - Aonori (青のり/ dried green laver) : A type of Japanese seaweed with a fresh, ocean-like aroma. If you've ever had takoyaki, you've probably seen it sprinkled on top.
I use a small amount here to enhance the oyster-like character of the mushrooms. I also use it in my vegan tuna mayo recipe to add a seafood-like flavor.
For exact amounts, please check the printable recipe card at the bottom👇
🧜 Instructions
Rather than frying the mushrooms, I steam them briefly first. This locks in their moisture and brings out that plump, juicy seafood-like texture.
- Steam the mushrooms
- Add the hiratake mushrooms and oil to a frying pan and toss gently to coat.
- Heat the pan over low heat.
- When the mushrooms start to sizzle, add the sake, cover, and steam for about 1–1½ minutes.
- Season and finish
- Remove the lid, add the seasonings, and stir-fry briefly.
- Serve immediately while hot.
🐚 Storage
Best eaten right away, while the mushrooms are still plump and juicy.
Leftovers keep in the fridge for a day, but nothing beats them fresh.
🦀 Seasoning Tips
The less I fuss with these mushrooms, the better they seem to turn out.
Aonori:
The mushrooms already have an oyster-like flavor, so a small amount of aonori is enough. Too much will overpower the mushrooms.
Heat:
Keep the heat low and cook only briefly.
Overcooking can cause the mushrooms to lose the texture that makes this dish special.
🐠 Frequently Asked Questions
Hiratake mushrooms absorb water easily, so I usually don't wash them.
If there's any dirt on the surface, I simply wipe it away with a damp cloth to keep the mushrooms from becoming waterlogged.
If you feel like whispering a thought, asking a question, or simply saying hello — the comment section is always open 📮
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📖 Recipe Card
Vegan Oyster-Style Stir-Fry with Hiratake (Oyster) Mushrooms
Equipment
- frying pan
- spatula or cooking chopsticks
Ingredients
- 1 pack hiratake (oyster) mushrooms (about 100g)
- oil (to coat the pan)
- 1 tablespoon sake
- 1 teaspoon shio koji
- 1 pinch Aonori (adjust to taste)
Instructions
- Remove the tough base from the hiratake mushrooms with a knife and tear into pieces by hand.1 pack hiratake (oyster) mushrooms
- Add the mushrooms to a frying pan with a little oil and toss to coat. Heat over low heat.oil
- When the mushrooms start to sizzle, add the sake, cover with a lid, and steam for about 1–1½ minutes.1 tbsp sake
- Remove the lid, add the shio koji and aonori, and stir-fry briefly.1 tsp shio koji1 pinch Aonori
- Serve immediately while hot.
If this recipe made its way into your kitchen, and you'd like to share that moment, feel free to tag @veginveganvegun or use #vegin_vegan_vegun.
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Tom says
The recipe was absolutely incredible!