It's a way of Japanese cooking. The word, teriyaki is a combination of two Japanese words "teri" and "yaki." Teri means lustre, and yaki means grill or broil. To make a teriyaki dish, ingredients are broiled, roasted, or grilled after being marinated in or basted by teriyaki sauce. Basic Teriyaki sauce has four main components: Soy sauce, mirin, ginger and sugar - your basic Asian seasoning.
For the mushroom, I used Enoki and Shimeji Mushrooms.
Enoki mushrooms are long, thin, white coloured mushrooms with a small head, they have a much more delicate flavour than shiitake and on top of that, they are great at soaking up the flavours of anything they are cooked with. Most enoki are cultivated indoors which gives them their distinctive white colour and long, slender stems. They are usually grown inside a plastic bottle to encourage them to grow so tall!
Shimeji mushrooms are a popular mushroom in Japan due to their versatility and texture and readily available. These flavoursome mushrooms have a slightly slippery texture but that doesn’t stop them from being added to stir-fries, miso soup and noodle dishes! You can find shimeji in two types: white ones and buna shimeji that have a dark brown cap and a slightly nuttier taste.
What you will need:
2 beef steaks
150ml teriyaki sauce (can use store-bought or make your own)
1 pack (250g) of Enoki mushrooms
1 pack (250g) of Shimeji mushrooms
Spring onions - thinly sliced
Butter for cooking
Optional: cornstarch for thickening the sauce
For homemade teriyaki sauce:
150ml soy sauce
4 tbsp fresh ginger, finely grated and squeeze the juice
Pinch of brown sugar
In a small saucepan, mix all ingredients and simmer over low heat. Swirl the pan continuously for about 10 minutes until large bubbles appear and the liquid is reduced to a slightly thick syrup (about a quarter of the original amount).
Marinade the beef steaks in the teriyaki sauce for an hour prior to cooking (not only will this help tenderize the meat but it also infuses flavour).
Heat a large skillet over high heat. Add 1 tablespoon of olive oil with 1 tbsp butter, then cook the marinated beef steaks until slightly charred (2 to 3 minutes on each side for medium). Remove to a plate and keep warm.
In the same skillet, add a little olive oil. When hot, fry the garlic and then add the Shimeji mushrooms. Cook them through for a minute or two and then add the marinated teriyaki sauce. Add the Enoki mushrooms when the sauce is hot as they cook very quickly. Make sure not to overcook.
Note: if you want your sauce to be thick, use a cornstarch slurry. Add 1 teaspoon of cornflour mixed with 1 teaspoon of water at the end of cooking.
To serve: slice the beef and arrange on a serving plate. Pour the mushrooms and all the sauce on top and sprinkle with thinly sliced spring onion.
Serve hot with plain white rice.