Sesame marinated vegetables(toss 1 cup steamed, blanched, or raw vegetables in 1 teaspoon rice vinegar, such as Mizkan Natural Rice Vinegar, 1 teaspoon sesame oil, and a pinch of salt)
Trim off the ends of the king oyster mushrooms. Dice them into ½-inch cubes.
Heat the vegetable oil in a cast iron or nonstick pan over medium heat. Add the oyster mushroom pieces to the pan, and fry on all sides until golden brown and caramelized. Don’t overcrowd the mushrooms, or they’ll steam!
Add the ginger to the pan, and cook for 1 minute until fragrant. Then add the Mizkan Mirin, soy sauce, brown sugar, and sesame oil. Mix to evenly coat the mushrooms in the sauce.
To make a bento box lunch, serve the teriyaki oyster mushrooms over steamed rice, with various accompaniments, like hard boiled eggs, gyoza, vegetables, and sliced fruit.
Nutrition info is for each serving of mushrooms only (recipe makes 2 servings). Does not include bento box accompaniments.