Seared Maitake Mushrooms with Ginger Teriyaki Sauce

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Seared maitake mushrooms over steamed rice, drizzled with ginger teriyaki sauce and chili oil, topped with chopped chives and yuzu

Looking for an easy and tasty way to enjoy hen of the wood mushrooms? These seared maitake mushrooms cooked in a ginger‑teriyaki sauce finished with Japanese chili oil (la-yu), yuzu puree, and chives over steamed Japanese rice makes for an easy and satisfying weeknight bowl.

Seared maitake or hen of the wood mushrooms with earthy ginger and teriyaki sauce over steamed Japanese rice with yuzu puree

I like to dry sear the maitake mushrooms on a pan to bring out any excess moisture and also add a layer of smokiness from the charred bits and edges. The maitake mushrooms are then paired with a sweet‑savory sauce with ginger for an added warming zing and aroma.

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Maitake mushroom clusters dry-searing in a wok to develop golden charred edges

Ingredients You’ll Need

Maitake mushrooms – gently torn for smaller bites and extra texture
Ginger – finely minced or grated for that warming zing
Onions – thin half‑moons to add mellow sweetness
Sake – boosts aroma and depth
Mirin – adds a delicate sweetness
Vegan butter – richness and extra flavor
Soy sauce or tamari (for gluten‑free)
Sugar for sweetness
Salt, to taste
Japanese chili oil, or la-yu
Optional: Yuzu for brightness and tanginess

A cluster of fresh hen of the wood or maitake mushrooms

YUZU PASTE

seared maitake or hen of the wood mushrooms in ginger teriyaki sauce over steamed Japanese rice

FAQ

What are maitake mushrooms?

Also known as hen of the wood mushrooms, maitake mushrooms are distinct for their rippling fan shape and texture. These have a rich woody flavor and a somewhat meaty texture especially at the base/stalks for the mushrooms. Searing maitake mushrooms creates charred edges that add to the flavor and texture, that are delicious as-is with simple salt & pepper, but even more delicious with a sauce that pairs well.

broken apart clusters of fresh hen of the wood or maitake mushrooms

Can I use other mushrooms instead?

Yes—if using mushrooms like shiitake, you can keep the caps whole for a meaty bite. If using king oyster mushrooms, you can slice these into smaller 1” thick pieces and even lightly slice a cross-hatch pattern on these. See my seared king oyster mushrooms recipe to see how I prepared these.

Why You’ll Love This Seared Mushroom Recipe

Lots of umami flavor in 40 minutes or less
Vegan with an easy gluten‑free option
Dry searing pulls moisture out, creating a somewhat ‘meaty’ texture and even some crispy edges
Versatile ginger‑teriyaki sauce works as a noodle topper (if you prefer noodles over rice!)
Perfect intro if you’re wondering how to cook maitake mushrooms

Step‑by‑Step on How to Make This Recipe

Prepare the Maitake Mushrooms

Side note: no need to rinse mushrooms—you can wipe them clean instead. I also usually skip even wiping them clean if they come in sealed packs.
Slice 1/2-inch (1.25 cm) from the base of the mushrooms
Carefully tear the maitake mushrooms into 2‑inch (5-cm) clusters.

tearing apart fresh maitake or hen of the wood mushrooms

Heat a medium sized cast‑iron skillet or wok on medium‑high until hot.
Spread mushrooms in a single layer. Press with a spatula, dry‑sear 3‑4 minutes per side or until lightly charred or brown around the edges.
Add a pinch of salt. When lightly charred on one side, flip to sear the other side. Once done, remove from the pan and set aside.
Repeat these step for the rest of the mushrooms.

searing fresh maitake or hen of the wood mushrooms

Grating Ginger

To get really finely grated ginger, I used a wasabi grater. If you don’t have one, you can use a microplane or even mince garlic finely by hand using a knife.
Using a wasabi grater yielded very fine ginger and even extracted a lot of juice, which I included as well.

grating ginger using shark skin wasabi grater

Make the Sauce

Lower the heat, add 1 tbsp vegan butter. Once melted, add thinly sliced onions; sauté until translucent.
Stir in 1 tbsp minced ginger and mix with the onions.
Add 1-2 tbsp soy sauce, 1 tbsp mirin, 1 tbsp sake, and 2-3 tsp sugar (depending on desired sweetness).
Simmer for 1-2 minutes until the sauce starts to reduce.

Combine & Serve

Add back the mushrooms then mix well into the sauce.
Cook for 1 more minute and then taste the mushrooms. Feel free to add more soy sauce (for taste) and sugar (for sweetness), if desired.

cooking down the maitake or hen of the wood mushrooms in sweet and savory ginger teriyaki sauce

Serve the mushrooms over steamed rice. Finish with a generous drizzle of Japanese chili oil (la-yu), chopped chives or green onions, and yuzu puree, if desired. Enjoy!

placing seared maitake or hen of the wood mushrooms in ginger teriyaki sauce over steamed Japanese rice

MORE MUSHROOM RECIPES YOU’LL LOVE

Easy Seared Maitake Mushrooms with Ginger Teriyaki Sauce

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Looking for an easy and tasty way to enjoy hen of the wood mushrooms? These seared maitake mushrooms cooked in a ginger‑teriyaki sauce finished with Japanese chili oil (la-yu), yuzu puree, and chives over steamed Japanese rice makes for an easy and satisfying weeknight bowl.

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Prep Time 15

Cook Time 25

Total Time 40

Course Main Course, Side Dish, Starters

Cuisine Asian, East Asian, Japanese

Servings servings

Calories 158 kcal

Ingredients

INGREDIENTS

17.5 oz maitake mushrooms
Salt to taste
1 tbsp vegan butter
1 small onion thinly sliced
2 tbsp mirin
2 tbsp sake
1-2 tbsp soy sauce adjust to taste (see notes)
2-3 tsp sugar adjust to desired taste
1 tbsp finely grated ginger , plus juice (I used a wasabi grater!)

TO FINISH/SERVE

Steamed japanese rice
Drizzle Japanese layu or chili oil
Chopped chives or green onions, for garnish
1 tbsp yuzu paste to finish