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Seared Huli Huli Mushroom



4 Portions


Prep Time

30 Minutes


Cook Time

15 Minutes


Total Time

45 Minutes

kikkoman products used:


½ cup Kikkoman® Teriyaki Takumi, Original
½ cup Vegetable stock
2 tbsp Pineapple juice
1 tbsp Kikkoman® Rice Vinegar
1 tbsp Kikkoman® Sesame Oil
4 each King oyster trumpet mushrooms, large cleaned

Olive oil as needed
1 tsp Garlic, minced
1 tbsp Lemon juice
1 tbsp Butter
1 each Red pepper, fine julienne
2 bu. Greens, such as kale, chard, or spinach, cut in 2” pieces
3 each Pineapple slices, sliced thin, grilled cut in small wedges
2 tbsp Green onion, julienne, soaked in ice


1. For the Mushrooms: Combine the Takumi Sauce, vegetable stock, pineapple juice, rice vinegar, and sesame oil in a bowl.
2. Slice the mushrooms into 1” long pieces across the stem. They should resemble jumbo scallops. Score both flat sides of the mushrooms 1/8” deep.
3. Place the mushrooms in the marinade. Turn to coat. Let marinate for about 15 minutes.
4. Heat a sauté pan over medium heat. Add olive oil to coat the bottom of the pan. Add the mushrooms in a single layer, flat side down in the pan. Sear until golden brown. Flip and brown on the other side. Remove from the pan.
5. Add the garlic and sauté a few seconds. Add a few tablespoons of the marinade to deglaze the pan. Add in the ½ – 1 cup of the remaining marinade. Bring to a simmer. Reduce slightly. Add the lemon juice, and whisk in the butter to emulsify.
6. Heat a separate sauté pan over medium heat. Add oil and the peppers. Sauté for 1-2 minutes. Add the greens and cook until wilted. Season with salt and pepper. Gently stir in the pineapple.
7. Place the green mixture down the center of the plate. Place the mushrooms “scallop” on top of the greens in a straight line. Drizzle the sauce around the plate and on top of the mushrooms. Garnish with a few pieces of green onions on top.


Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.


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