- Heat two tablespoons of oil over medium heat in a medium skillet. Add mushrooms and sauté for 6-8 minutes until tender. Cool 5 minutes.
- Combine sautéed mushrooms, cooked brown rice, chickpeas, oats and teriyaki takumi sauce to a food processor. Pulse until mixture is thoroughly mixed, scraping sides as needed. Add cilantro and pulse to combine.
- Using a cookie scoop, divide mixture into 24 portions and place on a baking sheet lined with parchment paper. Transfer to freezer for 10 minutes to firm the mixture.
- Heat 2 tablespoons olive oil over medium heat in skillet. Working in batches, roll portions into ball shapes, then place meatballs in hot oil leaving space for turning. Brown 6 minutes, turning halfway through cooking. Set cooked meatballs on a plate and repeat the process with the rest of the meatballs.
- Reduce heat to low. Return all meatballs to skillet. Add 1 cup of teriyaki takumi sauce to skillet and simmer 5 minutes longer. Serve meatballs hot, garnished with green onion and sesame seeds.