Step 1

Shiitake Mushrooms: Remove the stems and thinly slice them to about 2mm / 1⁄16" thick.

Step 2

Enoki mushrooms: Remove the woody part of the mushrooms at the bottom and break the clusters into smaller bunches.

Step 3

King oyster mushrooms: If they are very small, just thinly slice them vertically to about 2mm / 1⁄16" thick. If they are large like mine, cut the mushrooms in half in the middle of the stem, then slice each piece to 2mm / 1⁄16" thick. If the stem is very thick, you may want to halve the stems vertically, then slice them with the cut side facing down so that the width of the sliced piece becomes half of the original stem.

Step 4

Shimeji mushrooms: Remove the bottom part of the stems that are clustering the mushrooms, but do not cut them too much as you want to keep most clusters intact. Large mushrooms can be separated individually but keep a few small ones clustered together.

Step 5

Heat sesame oil in a frying pan over medium high heat.

Step 6

Add the mushrooms to the pan and sauté until some pieces start browning and the mushrooms are wilted.

Step 7

Turn the heat off and add all the Marinade ingredients to the pan. Mix well.

Step 8

Transfer the mushrooms with the marinade to an air tight container. When the mushrooms cool down, put them in the fridge overnight (note 3).