Japanese kimpirastir-fried burdock and carrotsis topped with a Tucker-adapted ketjap manis, a sweet Indonesian soy sauce.
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.
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.
To make Wasabi Cream: Combine all ingredients in blender, and process until smooth. Set aside.
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.
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.
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.
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.
- Calories 600
- Carbohydrate Content 78 g
- Cholesterol Content 0 mg
- Fat Content 28 g
- Fiber Content 9 g
- Protein Content 16 g
- Saturated Fat Content 3 g
- Sodium Content 2110 mg
- Sugar Content 22 g