Steamed, short-grain brown rice topped with sauteed oyster mushrooms and steeped in soba cha (roasted buckwheat tea).
Shred the oyster mushrooms, using your fingers.
Heat a skillet over high heat. Add the shredded mushrooms, and let them cook, stirring occasionally to prevent them from burning. Once the mushrooms heat to a certain point, they will start releasing their moisture. Monitor the heat. If the mushrooms start to brown too quickly, turn the heat down.
When the mushrooms have given up most of their moisture (about 5 to 10 minutes), add the grated ginger. Stir-fry until the ginger is fragrant, about 30 seconds.
Add the soy sauce and rice vinegar and stir-fry for another minute, then remove the skillet from the heat.
Divide the cooked rice between bowls. Top the rice with the sauteed oyster mushrooms. Pour the soba cha over, then top with green onions, nori, and toasted sesame seeds and/or shichimi togarashi (if using). Serve immediately.