- Corn starch mixed with 2 teaspoons of water.
- Japanese soy sauce 2 tablespoons
- Jasmine rice vinegar 2 teaspoons
- 2 tablespoons of brown sugar
- 6 tablespoons of water
- Oringi Mushroom
- Chinese cabbage
- Olive oil
- White Sesame
- Japanese rice
Wash the Oringi mushrooms and mustard greens thoroughly. After that, cut the Oringi mushrooms into long pieces then make a pattern.
Bring water to a boil. Add a little salt and olive oil. Blanch the Chinese cabbage for 1-2 minutes, then immediately soak it in cold water.
Heat the pan and bring the Oringi mushrooms. into the grill until cooked. Apply sesame oil to enhance the aroma. When the desired amount is obtained, then put it aside.
Start making the sauce by putting cornstarch mixed with water 2 teaspoons in a mixing bowl followed by 2 tablespoons of soy sauce, 2 teaspoons of jasmine rice vinegar, 2 tablespoons of brown sugar, 6 tablespoons of water, mix together.
Pour the mixed sauce and simmer until slightly viscous. Then add Oringi mushrooms and Chinese cabbage to stir-fry. Mix well and served with hot Japanese rice. Sprinkle some white and black sesame seeds.