These are all the ingredients you need.
Shred apart the shimeji and maitake mushrooms, make thin lengthwise slices of king oyster mushrooms. Slice the fish sausage on the diagonal.
Heat butter in a pan over medium heat. When about 80% of it is melted, add the mushrooms and stir-fry for about 1 minute as you mix together with the melted butter.
Add fish sausages and stir-fry briefly. Drizzle ponzu and cover the pan, then steam-fry for about 2 minutes over low heat.
Remove the lid, pour in the katakuriko dissolved in water, then turn up the heat to high. When the sauce is thickened, dish it up. Top with parsley or scallions. Top with a pat of butter before serving.
Story Behind this Recipe
Mushrooms are cheap, aren't they? Here's my take on mixing different kinds of mushrooms together to make a filling dish that's also great with rice.
You might think the sauce is too thick, but it's intentional! The mushrooms become smooth and silky when they're coated in the thick sauce.