- Heat olive oil over medium heat in a large skillet. Add mushrooms and bell pepper. Sauté for 8-10 minutes until vegetables are tender.
- Stir in water chestnuts, green onion, cashews and ⅓ cup Takumi sauce. Cook 2 minutes longer.
- Remove full leaves of lettuce from the head of lettuce. Spoon a few tablespoons of brown rice into each lettuce wrap and top with sautéed mushroom mixture. Garnish with fresh cilantro. Drizzle with additional Takumi sauce if desired.
Teriyaki Mushroom Wraps
Yield
6 (2 wraps per serving)
Prep Time
10 minutes
Cook Time
12 minutes
Total Time
22 minutes
kikkoman products used:
ingredients
3 tablespoons olive oil
8 ounces cremini mushrooms, chopped
4 ounces shiitake mushrooms, tough stems removed and chopped
½ cup chopped red bell pepper
½ cup chopped water chestnuts
¼ cup chopped green onion
¼ cup chopped roasted cashews
⅓ cup Kikkoman® Teriyaki Takumi, Korean BBQ + extra for serving
1 head bibb or butter lettuce
2 cups cooked brown rice
½ cup cilantro
directions
THE STORY OF SOY SAUCE
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.
READ THE STORY OF SOY SAUCE
