Tear each king oyster mushrooms vertically into 4 pieces and then wrap from the ends with a pork slice. Even if the meat tears during the wrapping process, squeeze the wrap at the end to secure.
Sprinkle salt and pepper evenly. Turn them over so that both sides are seasoned. Pour olive oil in a hot pan.
Saute over medium heat while turning, so both sides brown. It's better not to cover with a lid so that the water from the king oyster mushrooms will not come out.
Absorb excess oil with paper towels, and they're done. They're best when fresh and hot.
It's also good even when you use 2 tablespoons of yakiniku sauce instead of salt and pepper listed above. Wipe off the excess oil and add the sauce. Stir fry over high heat and mix well.
For bento, use ketchup and Japanese Worcestershire-style sauce. Make it the same way like in Step 5.
1 tablespoon of ketchup + 1 tablespoon of Japanese Worcestershire-style sauce.
A spicy variation. Recipe ID: 1170642.
My husband pointed out, "The drawback is that it's a bit difficult to bite through," so I started to make cuts in the sides of the mushrooms where they're covered with the meat. This way they are easy to eat!
Story Behind this Recipe
I stated making this with the things in the refrigerator. Now it is my husband's (and my) favorite dish. The texture of the king oyster mushrooms makes it hearty, even with a little amount of meat. It's also a good drinking appetizer.
The seasoning is simple so it will be better if you use coarsely ground black pepper for the pepper, and rock salt for the salt if available. If you prefer a rich taste, use belly meat. If you prefer a simple taste, use thigh meat. The king oyster mushroom is rich in fiber and it sticks to the fat and cholesterol in the intestinal. It also helps to avoid fatty deposition in the liver.