Stuffed shiitake mushroom is one of popular dish in Japan.
I made them with Cashew nuts and sunflower seed pate, and using a cast iron pan.
If you are allergic to the cashew, you can increase the amount of sunflower seeds.
<Ingredients>Serving 4 pieces
Shiitake mushrooms 4 pieces
Sunflower seed 1 cup
Flax seed 1 tea spoon
Cashew 1/4 cup
Water 1 cup
Salt 1/2 teaspoon for paste + seasoning
Soy sauce 2 Table spoons
Dijon mustard 1 Table spoons
Oil 2 Table spoons + for roasting
Shichimi tougarashi(Japanese seven spices mix)
Perheat the oven 380 F.
Soak the second to fourth ingredients together for 30 min to 1 hour.
In the mean time, prep shiitake mushrooms. Cut the stems off, keep the stems to mix with the seed mixture. Salt on the shells, set aside.
Put mushroom stems in the seeds and nuts mixture, mix with a hand mixer or a food processor and mix in the oil, dijon, soysauce.
Put the seed paste on the mushrooms, place them on a oilled cast iron pan and drizzle oil on the top, cover with tin foil or other thing to keep the moisture. Bake 40-45 min until the paste became good right brown color.
Finish with Shichimi tougarashi and salt.
Gado Gado. Sounds squeaky? Or many of you guys already knew?
It’s a tasty Indonesian comfort food. If you go to Indonesia, you can find the salad every warung (street cart, or small shop)
Normally with boiled vegetables and tofu, eggs, sweet peanuts vinaigrette.
This is Gado gado in Japanese - western fusion. When I was looking at Smitten Kitchen's cookbook, one of the recipe reminds me Gado Gado. I don't know she meant the recipe inspired by the salad, but the sauce looks similar to it. She made it broccoli and crispy fried tofu. This combination sounds like New yorker's vegan comfort food (to me haha).I'm long time fan for her cooking.
So inspired by her recipe, I tried to make it into my own style.
The method of fried crispy tofu is basically the same as Japanese "agedashi tofu".
Roasted broccoli and green beans gives nice texture to the salad.
I didn't use peanuts - and the vinaigrette is my original version.
Green beans about 50g prepared with cut both top and bottom
Broccoli, about 50g, crowned, small pieces
Oil for roasting
Tofu around 50g, cubed in 1 inch square, 1/4 thick
Corn starch 3 Table spoons
Almond butter 2Table spoons
Oil (any kind of neutral oil) 1 Table spoon
Agabe or other sweetener if Agabe, 1/2 Table spoon others 1 Table spoon
Soy sauce 2 Table spoons
Dijon 1/2 Table spoon
Apple cider vinegar or water 1/4 Table spoon
Mini Tomatoes around 6, halved
Fresh greens as you like
Green onion, 1 piece, chop in thinly slices
Roast green beans and the broccoli.
Preheat the oven 450F, in a bowl, put green beans and broccoli, salt, oil and mix together, spread on a sheet pan with parchment paper, roast them for 8-10 minutes.
Fry the tofu.
Put corn starch in a bowl, and add cubed tofus, put corn starch on each side.
Heat up oil in a small skillet or a pan, fry them until slightly browned.
Mix all ingredients for the vinaigrette in a bowl.
Put roasted green beans and broccoli, fried tofu in the vinaigrette bowl, toss well.
Put greens on a plate. Add roasted vegetables and tofu mixture on the green, sprinkle tomatoes and green onions.
Tomoko Tahara A.K.A.#cookhatter
<Restaurans in Vancouver>
The Acorn : Vegetarian restaurant
The birds and beets : Cafe
Cacao Vancouver:Modern latin
The mackenzieroom:Modern coastal
Birds and beets
Tempea food: tempeh maker
<Restaurant in Japan>
Bon Gout: Bakery and wine
Bar Pancho:Spanish tapas
Takanoya :Gastro pub