I developed a homemade teriyaki sauce with dark soy, mirin, rice vinegar, organic cane sugar and cornstarch for oyster mushrooms and broccoli, and I can’t wait to share the small twist that makes it stand out among my Veggie Dishes.

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I’m skipping takeout and making Teriyaki Mushrooms with oyster mushrooms because it’s surprisingly simple and way more satisfying. Can vegans eat teriyaki sauce?

They can eat this version, sweet and savory and totally plant based. The bite and chew of oyster mushrooms makes it feel substantial, and the flavors lean right into the kind of Vegan Asian Mushroom Recipes I keep coming back to.

Serve it over cooked rice or noodles for serving so the sauce soaks in, and you’ve got that full, craveable meal. You’ll get curious on the first forkful, trust me.

Ingredients

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Oyster mushrooms: Meaty, chewy, low calorie, good source of fiber and B vitamins, great umami boost.
Broccoli florets: Crunchy, high in fiber and vitamin C, adds green freshness and slight bitter notes.
dark soy sauce: Gives salty deep savory flavor, adds sodium so use with care when seasoning.
Mirin: Sweet rice wine, brings gentle sweetness and glossy sheen, balances salty flavors nicely.
Garlic and ginger: Tiny amounts pack a big punch, aromatics that lift savory notes and freshness.
Organic cane sugar: Adds caramel sweet depth, helps teriyaki glaze thicken and cling to mushrooms.
Cornstarch: Thickening agent that makes sauce silky, use mixed with cold water first for lumps free texture.

Ingredient Quantities

1 lb (450 g) oyster mushrooms

3 cups (300 g) broccoli florets

2 tbsp neutral oil (vegetable or canola)

3 garlic cloves

1 tbsp fresh ginger

1/2 cup (120 ml) dark soy sauce

1/4 cup (60 ml) mirin

2 tbsp sake

1 tbsp rice vinegar

1/4 cup (60 ml) water

3 tbsp organic cane sugar

1 tbsp cornstarch

3 cups cooked rice or noodles for serving

2 green onions

1 tbsp sesame seeds

How to Make this

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1. Prep everything first: tear the oyster mushrooms into bite sized pieces, trim the broccoli into florets, mince the 3 garlic cloves and the 1 tablespoon fresh ginger, slice the 2 green onions, and have 3 cups cooked rice or noodles ready.

2. Make the teriyaki mix: whisk 1/2 cup dark soy sauce, 1/4 cup mirin, 2 tablespoons sake, 1 tablespoon rice vinegar and 3 tablespoons organic cane sugar in a bowl until the sugar mostly dissolves.

3. Make a slurry: whisk 1 tablespoon cornstarch into the 1/4 cup water until smooth, then add that to the sauce and stir to combine.

4. Heat 2 tablespoons neutral oil in a large skillet or wok over medium high heat until shimmering, then add the garlic and ginger and cook about 30 seconds until fragrant.

5. Add the mushrooms and spread them out so they can brown. Cook, tossing now and then, about 4 to 6 minutes until theyre golden and most moisture has evaporated. Dont overcrowd the pan or theyll steam instead of brown.

6. Toss in the broccoli florets, cook 2 to 3 minutes until bright green and just tender. If the pan looks dry and the broccoli needs a little help, toss in a splash of water and cover for a minute to steam.

7. Pour the teriyaki sauce into the skillet, bring to a simmer and cook 1 to 2 minutes until the sauce thickens and becomes glossy, stirring so the mushrooms and broccoli are well coated. Taste and adjust a little more soy or sugar if you want it saltier or sweeter.

8. Serve immediately over the cooked rice or noodles, sprinkle with the sliced green onions and 1 tablespoon sesame seeds. Enjoy.

Equipment Needed

1. Large skillet or wok, big enough so mushrooms can spread out and brown
2. Chef’s knife for tearing and slicing (or kitchen shears if you prefer)
3. Cutting board
4. Two small mixing bowls, one for the teriyaki and one for the cornstarch slurry (you can reuse 1 if careful)
5. Whisk or fork to dissolve sugar and whisk the slurry
6. Measuring cups and spoons
7. Spatula or tongs to toss and turn the mushrooms
8. Pot or rice cooker for the rice or noodles, plus serving bowls

FAQ

Can I use other mushrooms instead of oyster mushrooms?

Yes. Shiitake, cremini or king trumpet work well, but oyster mushrooms have a delicate texture and shred nicely. If you use denser mushrooms like cremini, slice them thinner and cook a bit longer so they brown.

How do I get the mushrooms nice and crispy instead of soggy?

Pat them dry, tear or slice into even pieces, don't overcrowd the pan, and cook on fairly high heat in a single layer until edges brown. You can also roast at 425 F (220 C) for 12 to 18 minutes to get more crispness.

Can I make this gluten free or soy free?

For gluten free, use tamari or a certified gluten free soy sauce. For soy free, try coconut aminos but the flavor will be milder and sweeter. Mirin and sake are usually fine, but check labels if you need strict allergy info.

My sauce is too thin or too thick. How do I fix it?

Too thin: simmer longer so water reduces, or stir in a small extra cornstarch slurry (mix 1 tsp cornstarch with 1 tbsp cold water). Too thick: thin with a splash of water or a little more mirin. Always whisk slurry into cold liquid so it doesn't clump.

Can I make this ahead and how should I store leftovers?

Yes. Cool quickly and store in an airtight container in the fridge for 3 to 4 days. Reheat in a skillet over medium heat to keep texture. Freezing cooked mushrooms makes them softer, so if you want to freeze, freeze the sauce separately and add to freshly cooked mushrooms later.

Any quick swaps for mirin or sake if I don't have them?

For mirin, mix 1 tsp sugar with 1 tbsp rice vinegar or use a sweet cooking rice wine. For sake you can use a dry white wine or a little water plus extra mirin, but the flavor will change a bit. Cook off alcohol while simmering so it's mellow.

Teriyaki Mushrooms (made With Oyster Mushrooms!) Recipe Substitutions and Variations

Oyster mushrooms: shiitake (fresh or rehydrated dried), king oyster/king trumpet for a meaty chew, cremini/baby bella if you want a firmer, earthier bite
Dark soy sauce: tamari (gluten free), regular soy sauce plus a little molasses or brown sugar to add depth, coconut aminos if you need soy free (sweeter, less salty)
Mirin: sake plus 1 tsp sugar per tbsp mirin, dry sherry plus sugar, or a splash of rice wine vinegar with a pinch of sugar if you’re in a pinch
Cornstarch: arrowroot powder (1:1 ratio, gives a glossy finish), potato starch (1:1), or tapioca starch (1:1)

Pro Tips

– Pat the oyster mushrooms really dry and tear them into irregular pieces so more edges can brown. Heat the pan until it’s smoking hot, add the oil, and dont overcrowd it — do two batches if you gotta, otherwise they just steam and get soggy.

– Keep the broccoli bright and crisp by blanching for 30–60 seconds then plunging into ice water, or steam it briefly before it hits the pan. That way it stays vivid and doesnt turn mushy while the mushrooms finish.

– Control the teriyaki thickness by adding the cornstarch slurry slowly while the sauce is simmering, taste as you go. If it gets too thick, loosen with a splash of water or mirin, if too salty add a tiny pinch sugar or a splash more rice vinegar to balance.

– Finish smart: toast the sesame seeds in a dry skillet for a minute for more nuttiness, and add just a few drops of sesame oil at the very end for aroma (it overwhelms if you use too much). Save the green onion greens for sprinkling on top so they look fresh and pop.