Meaty oyster mushrooms with the flavoured with chashu– perfect for a bowl of vegan ramen!

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Chashu Oyster Mushrooms

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5 from 8 reviews


Meaty oyster mushrooms with the flavoured with chashu– perfect for a bowl of vegan ramen!


Units Scale
  • 34 king oyster mushrooms (about 350-400g)
  • 1 tbsp oil, optional
  • 1/4 cup soy sauce (60ml)
  • 1/4 cup sake (60ml)
  • 1/3 cup + 1 tbsp water (100ml)
  • 1 1/22 tbsp sugar (22g)
  • 2 scallions, chopped into 1 1/2 inch pieces
  • 15g ginger, sliced
  • 3 garlic cloves, smashed (9g)
  • Drop of liquid smoke, optional


  1. Remove the caps of the oyster mushrooms (don’t throw it out! add it to another dish or stir fries). Score it with a knife or poke holes on both sides with a fork. 
  2. Add the soy sauce, sake, water, liquid smoke, sugar, oil, scallions, ginger and garlic to a medium pot and stir together. Add the mushrooms and then bring it to a boil. Reduce it to a gentle simmer over medium-low heat and cover. Let it simmer for 7-10 minutes. Rotate the mushrooms and then continue to simmer for 7-10 minutes. Once the mushrooms are deep brown in colour, remove the lid and increase the heat to medium-high. Reduce the sauce by half, until slightly thickened. Remove the mushrooms from the pot and slice into rounds. Serve and enjoy!
  3. Optional: Brush the remaining sauce on the mushrooms and torch or broil it for 1-2 minutes on a wire rack (or until charred). 


  • *You can also make this with tofu instead of mushrooms. Simply use your choice of tofu (medium firm, firm or extra firm) instead of the mushrooms and follow the same method. 


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About Lisa

I'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.

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  1. Yum yum yum! The flavor, texture, and color of the mushrooms were just amazing. We made these for a Japanese bao dinner night and the mushroom rounds were perfect! Bonus is how amazing the house smelled while they were cooking. Can’t wait to try this again with tofu!

  2. I did both the mushroom and tofu versions of this to go with some ramen as I had leftovers of each in this fridge and all I can say is go make this NOW you will not regret it! So simple and absolutely packed with flavour.

  3. As a mushroom fiend I knew I had to make this. Super duper easy and the payoff is AMAZING!!! I subbed a couple of the ingredients and it still came out great. Overall, a very versatile (and delicious) recipe – will definitely be making again

  4. I made this as a ramen topping and it was SO GOOD!! it had a bit of a pork feeling but without the fattiness and a lot for FLAVOUR!! this is a must have for any ramen night

  5. Wow! These are so easy to make and absolutely delicious! I topped these on my Japanese cold somen noodles. My husband practically ate them all but luckily I snacked on a few while slicing them! Haha next time I’ll be making double! Thank you for sharing Lisa!

  6. Had all the ingredients so I gave it a try last night. It was absolutely amazing, the flavor and texture of the mushroom was out of this world, and the mixture gave an incredibly delicious smell to my kitchen. Loved trying out this recipe and will defo make again! 👌🏼

  7. Made this tonight for my ramen and it came out so good! Better than just vegetables for sure, thank you for the recipe!