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.
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!
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.