Miso Mushroom Soboro Stir-Fry (Vegan Futomaki Filling)
A miso-seasoned mushroom soboro stir-fry prepared as a filling for vegan futomaki sushi.Seasoned slightly more firmly to stay balanced with sushi rice and other fillings.
Equipment
- Cutting board and knife
- frying pan
- Bowl and spoon
- wooden spatula
Ingredients
Mushrooms (total 120g) : Use any combination of mushrooms you like
- Shimeji mushrooms
- Shiitake mushrooms
- Maitake mushrooms use sparingly, optional
Seasonings
- 2 teaspoon soy sauce
- 2 teaspoon mirin
- 2 teaspoon white miso
- 1 teaspoon barley miso
- 1 teaspoon powdered kokuto（Okinawan black sugar) or brown sugar
- ½–1 teaspoon toasted (dark) sesame oil
Finish
- toasted sesame seeds to taste
Instructions
- Coarsely chop the mushrooms.Shimeji mushrooms, Shiitake mushrooms, Maitake mushrooms
- In a small bowl, mix all seasonings except the sesame oil.2 teaspoon soy sauce, 2 teaspoon mirin, 2 teaspoon white miso, 1 teaspoon barley miso, 1 teaspoon powdered kokuto（Okinawan black sugar)
- Heat the sesame oil in a frying pan over medium heat.Oil-free option: In the next step, add a small amount of water, cover with a lid, and steam-fry instead of using oil.½–1 teaspoon toasted (dark) sesame oil
- Add the mushrooms and stir-fry gently until their moisture evaporates.
- Once softened and cooked through, add the seasoning mixture and stir quickly to prevent burning.
- Adjust the seasoning with sugar or other seasonings, if needed.
- Finish with toasted sesame seeds. Use as a filling for vegan futomaki sushi.toasted sesame seeds
Notes
- This recipe is seasoned slightly more strongly for use as a futomaki filling.
- When served as a side dish, reduce the miso or add a little more sugar to adjust the balance.
- Maitake has a strong aroma; use a small amount or omit if preferred.