Stir-fried seaweed has always been my favorite dish. When I started eating brown rice, I recognized how it works brilliantly with stir-fried seaweed, and so I've been cooking seaweed often. I used to season it with soy sauce, mirin, bonito flakes, etc., but then I started cooking macrobiotic dishes and so I reduced the seasoning to just soy sauce. Now my kids gobble up most of this and I only get a small amount. Maybe I should double the recipe from now on?

Adjust the amount of soy sauce depending on how large your mushrooms are. (For your information, I used white Bunapi mushrooms.) I used olive oil but you can use your choice of oil. Sesame oil makes it really fragrant. Recipe by Yukiline