Skip to main content

Oyster Mushroom ?Calamari?

Japanese kimpira—stir-fried burdock and carrots—is topped with a Tucker-adapted ketjap manis, a sweet Indonesian soy sauce.

Ingredients: 

Ingredient Set Name: 

Kimpira

Ingredients: 

Ingredient Line: 
2 tsp. sesame oil
Ingredient Line: 
2 burdock roots, 12 to 16 inches long, peeled and sliced diagonally into thin, 2-inch-long sticks
Ingredient Line: 
2 carrots, peeled and sliced diagonally into thin, 2-inch-long sticks
Ingredient Line: 
1 tsp. minced ginger
Ingredient Line: 
1 tsp. minced garlic
Ingredient Line: 
2 tsp. organic sugar
Ingredient Line: 
1 Tbs. tamari soy sauce
Ingredient Line: 
2 tsp. toasted sesame seeds

Ingredient Set Name: 

Ketjap Manis

Ingredients: 

Ingredient Line: 
½ cup organic sugar
Ingredient Line: 
1 tsp. molasses
Ingredient Line: 
1 star anise
Ingredient Line: 
1 tsp. Szechuan pepper
Ingredient Line: 
½ cup tamari soy sauce

Ingredient Set Name: 

Wasabi Cream

Ingredients: 

Ingredient Line: 
1 Tbs. dried wasabi powder, reconstituted with enough water to form thick paste, plus more as needed
Ingredient Line: 
2 oz. silken tofu
Ingredient Line: 
2 tsp. rice vinegar
Ingredient Line: 
¼ cup water
Ingredient Line: 
2 Tbs. canola oil, optional
Ingredient Line: 
½ tsp. salt

Ingredient Set Name: 

Oyster Mushroom "Calamari"

Ingredients: 

Ingredient Line: 
½ cup rice flour
Ingredient Line: 
½ cup corn flour
Ingredient Line: 
4 Tbs. white sesame seeds
Ingredient Line: 
1 Tbs. black sesame seeds
Ingredient Line: 
2 tsp. Japanese or Korean chili powder or 1 ½ tsp. paprika plus ½ tsp. cayenne pepper
Ingredient Line: 
1 ½ tsp. salt
Ingredient Line: 
1 cup soymilk
Ingredient Line: 
1 to 2 cups canola oil for frying
Ingredient Line: 
16 oyster mushrooms
Ingredient Line: 
4 Tbs. thinly sliced scallions, green parts only, or chives
Ingredient Line: 
2 tsp. toasted white sesame seeds
Ingredient Line: 
2 tsp. toasted black sesame seeds
Ingredient Line: 
4 tsp. reconstituted seaweed for garnish, optional
Ingredient Line: 
½ lime, quartered, for garnish

Instructions: 

  1. To make Kimpira: Heat oil in wok or skillet. Add burdock roots and carrots, and stir-fry 1 minute. Add ginger, garlic, sugar and tamari soy sauce, and cook until glaze forms. Remove from heat, and let cool. Sprinkle with sesame seeds, and set aside.
  2. To make Ketjap Manis: Combine all ingredients in saucepan, and heat over medium-low heat, about 10 minutes, or until reduced by one-third. Strain out spices, and set aside.
  3. To make Wasabi Cream: Combine all ingredients in blender, and process until smooth. Set aside.
  4. To make Oyster Mushroom “Calamari”: Combine rice flour, corn flour, white and black sesame seeds, chili powder and salt in mixing bowl. Pour soymilk in separate mixing bowl. Pour 1 cup oil into large skillet or wok, or until ½ inch deep, and heat over medium-high heat until shimmering but not smoking, about 350F.
  5. Soak each mushroom in soymilk, and dredge in flour mixture. Fry in batches of six to eight mushrooms, taking care not to overcrowd wok or skillet, until mushrooms are golden brown on one side. After about 45 seconds, carefully turn mushrooms over, and cook until mushrooms float to surface, about 45 seconds more. Remove from oil, and drain well on paper towels.
  6. To serve, place ¼ cup Kimpira in center of each plate, and stack about 4 mushrooms on Kimpira. Drizzle 2 tablespoons Wasabi Cream and 2 tablespoons Ketjap Manis around stack, and sprinkle with scallions and black and white sesame seeds. Place 1 teaspoon seaweed on stack, if using, and garnish with lime wedge.

Wine Suggestions

Mushrooms, garlic, ginger, soy and sesame, along with a few spicy notes, beckon to wines from the New World such as Capel Vale Chardonnay and Tuck’s Ridge Mornington Peninsula Pinot Noir.

Nutrition Information: 

Calories: 
600
Protein: 
16 g
Total Fat: 
28 g
Saturated Fat: 
3 g
Carbohydrates: 
78 g
Cholesterol: 
mg
Sodium: 
2110 mg
Fiber: 
9 g
Sugar: 
22 g
Yield: 
Serves 4

Leave a comment