King Oyster Mushroom and Konnyaku Spicy Stir-Fry

King Oyster Mushroom and Konnyaku Spicy Stir-Fry

Enjoy the umami and unique texture of king oyster mushrooms with the equally unique texture of konnyaku.

Ingredients: An easy to make amount

1 (about 250 g)
King oyster mushroom
1 pack (150 g)
Red chili pepper
Seasoning ingredients:
3 tablespoons
1 tablespoon
Soy sauce
1 tablespoon
Chicken stock granules
1 teaspoon
1/2 teaspoon
Vegetable oil
1 tablespoon
Sesame oil
about 1/2 tablespoon


1. Slice the konnyaku 7-8 mm thick, then cut into small triangles. Boil for 5 minutes to get rid of the odor, and drain well.
2. Cut the king oyster mushrooms in half lengthwise then cut up roughly. The pieces should be about the same size as the konnyaku pieces. Combine all the flavoring ingredients.
3. Heat some oil in a frying pan over medium heat, and stir fry the konnyaku. Mix occasionally, and cook until it's just about to get burned.
4. When the konnyaku is well cooked, add the mushrooms and the red chili pepper, and continue stir-frying. The volume of the mushrooms will reduce quite a bit.
5. Add the combined flavoring ingredients and keep stir frying while letting the moisture evaporate. When the moisture is all gone, drizzle in the sesame oil to add fragrance.
6. Transfer to serving plates. It tastes better after it's cooled and the flavors have penetrated.

Story Behind this Recipe

King oyster mushrooms (eringi) have such an interesting texture. I combined them with konnyaku, which I also love, to enjoy that texture.