Basil Mushroom with Ponzu
2 tablespoons vegetable oil
1 lb whole white mushroom, quartered
3 tablespoons Ponzu (mine is Mitsukan Ponzu Citrus Seasoned Soy Sauce by Mizkan)
1/2 teaspoon brown sugar
Sea salt to taste
1 cup fresh basil leaves (or 1 teaspoon dried basil)
In a large sauté pan, heat up vegetable oil over high heat. Add mushrooms and sauté for 2 minutes or until mushrooms start turning lightly dark.
Add Ponzu sauce and brown sugar. Keep moving the mushrooms around in the pan with your spatula for another minute.
Now, quickly stir in basil leaves until evenly spread out.
Dish and serve immediately.