Oyster Mushroom "Calamari"

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== Ingredients ==
=== Kimpira ===
* 2 tsp sesame oil
* 2 burdock roots, 12 to 16 inches long, peeled and sliced diagonally into thin, 2-inch-long sticks
* 2 carrots, peeled and sliced diagonally into thin, 2-inch-long sticks
* 1 tsp minced ginger
* 1 tsp minced garlic
* 2 tsp organic sugar
* 1 Tbsp tamari soy sauce
* 2 tsp toasted sesame seeds
=== Ketjap Manis ===
* ½ cup organic sugar
* 1 tsp molasses
* 1 star anise
* 1 tsp Szechuan pepper
* ½ cup tamari soy sauce
=== Wasabi cream ===
* 1 Tbsp dried Wasabi powder, reconstituted with enough water to form thick paste, plus more as needed
* 2 oz silken tofu
* 2 tsp rice vinegar
* ¼ cup water
* 2 Tbsp canola oil, optional
* ½ tsp salt
=== Oyster mushroom "Calamari" ===
* ½ cup rice flour
* ½ cup corn flour
* 4 Tbsp white sesame seeds
* 1 Tbsp black sesame seeds
* 2 tsp Japanese or Korean chili powder or 1½ tsp. paprika + ½ tsp cayenne pepper
* 1½ tsp salt
* 1 cup soymilk
* 1 to 2 cups canola oil for frying
* 16 oyster mushrooms
* 4 Tbsp thinly sliced scallions, green parts only, or chives
* 2 tsp toasted white sesame seeds
* 2 tsp toasted black sesame seeds
* 4 tsp reconstituted seaweed for garnish, optional
* ½ lime, quartered, for garnish
== Directions ==
=== 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.
=== 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.
=== Wasabi cream ===
# Combine all ingredients in blender, and process until smooth. Set aside.
=== 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 350 °F.
# 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.
Category:Vegetarian Recipes
Category:Wasabi Recipes
Category:Oyster mushroom Recipes
Category:Silken tofu Recipes
Category:Molasses Recipes
Category:Maple syrup Recipes
Category:Soy milk Recipes
Category:Burdock Recipes
Category:Carrot Recipes