Savoury oyster mushrooms coated in a luscious teriyaki sauce glaze.
Wash the mushrooms and pat them dry.
Slice or tear the mushrooms longwise, so you obtain long strips.
Add the mushroom to a deep pan (or a wok) with a bit of oil and salt and let them cook, stirring occasionally until the water from the mushrooms has evaporated and the mushrooms start to get a golden colour, for about 30 minutes.
Meanwhile prepare the teriyaki sauce, mixing all the ingredients in a small bowl.
When the mushrooms are cooked, add the teriyaki sauce and stir occasionally for another 5 minutes.
Garnish with spring onion slices and sesame seeds and serve with a nice portion of jasmin rice and some edamame pods.