Stir-Fried Mushrooms and Fish Sausage with Butter Ponzu Sauce

Stir-Fried Mushrooms and Fish Sausage with Butter Ponzu Sauce

Make a filling dish with lots of shimeji, maitake, and king oyster mushrooms! It's umami-rich with butter and ponzu sauce. It's a perfect side-dish for rice. Easy and done in a flash.

Ingredients: Serves 2 to 3

Shimeji mushrooms
1 bag (100 g plus)
Maitake mushrooms
1 bag (about 80 g)
King oyster mushrooms
Fish sausage
Butter (or margarine)
1 tablespoon
2 tablespoons
Katakuriko dissolved in water (starch : water)
2 teaspoons : 2 tablespoons


1. 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.
2. 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.
3. Add fish sausages and stir-fry briefly. Drizzle ponzu and cover the pan, then steam-fry for about 2 minutes over low heat.
4. 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.