Oyster Mushroom 'Calamari'

Oyster Mushroom 'Calamari' Recipe - Vegetarian Japanese Dish

Region / culture: Japan | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 4 |

Vegetarian diet

Introduction

Oyster mushroom 'Calamari' is a unique and delicious vegan twist on the classic calamari dish. This recipe features oyster mushrooms coated in a crispy batter and served with flavorful kimpira, ketjap manis, and wasabi cream.

History

This recipe was inspired by the traditional calamari dish, which is typically made with squid. By using oyster mushrooms instead of squid, this recipe offers a plant-based alternative that is just as tasty and satisfying.

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

0.5 cup organic sugar
1 tsp molasses
1 star anise
1 tsp szechuan pepper
0.5 cup tamari soy sauce

Wasabi cream

1 tbsp dried wasabi powder, reconstituted with enough water to form a thick paste, plus more as needed
2 oz (57 g) silken tofu
2 tsp rice vinegar
0.25 cup water
2 tbsp canola oil (optional)
0.5 tsp salt

Oyster mushroom "Calamari"

0.5 cup rice flour
0.5 cup corn flour
4 tbsp white sesame seeds
1 tbsp black sesame seeds
2 tsp Japanese or Korean chili powder or 1.5 tsp paprika + 0.5 tsp cayenne pepper
1.5 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)
0.5 lime, quartered, for garnish

How to prepare

Kimpira

Heat oil in a wok or skillet.
Add burdock roots and carrots, and stir-fry for 1 minute.
Add ginger, garlic, sugar, and tamari soy sauce, and cook until a glaze forms.
Remove from heat and let it cool.
Sprinkle with sesame seeds and set aside.

Ketjap Manis

Combine all ingredients in a saucepan and heat over medium-low heat for about 10 minutes, or until reduced by one-third.
Strain out spices and set aside.

Wasabi cream

Combine all ingredients in a 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 a mixing bowl.
Pour soymilk into a separate mixing bowl.
Pour 1 cup of oil into a large skillet or wok, or until it is 0.5 inch deep, and heat over medium-high heat until it is shimmering but not smoking, about 350°F (177°C).
Soak each mushroom in soymilk and dredge in the flour mixture.
Fry in batches of six to eight mushrooms, taking care not to overcrowd the wok or skillet, until the mushrooms are golden brown on one side.
After about 45 seconds, carefully turn the mushrooms over and cook until they float to the surface, about 45 seconds more.
Remove from the oil and drain well on paper towels.
To serve, place 0.25 cup of kimpira in the center of each plate and stack about 4 mushrooms on top of the kimpira.
Drizzle 2 tbsp of Wasabi cream and 2 tbsp of Ketjap Manis around the stack and sprinkle with scallions and black and white sesame seeds.
Place 1 tsp of seaweed on the stack, if using, and garnish with a lime wedge.

Variations

Try using different types of mushrooms, such as shiitake or portobello, for a unique twist on this dish.
Experiment with different seasonings and spices to customize the flavor of the batter and sauces.

Cooking Tips & Tricks

Make sure to heat the oil to the correct temperature before frying the mushrooms to ensure they cook evenly and become crispy.

- Be careful not to overcrowd the skillet or wok when frying the mushrooms, as this can cause them to become soggy instead of crispy.

- Serve the oyster mushroom 'calamari' immediately after frying to enjoy them at their best.

Serving Suggestions

Serve the oyster mushroom 'calamari' as an appetizer or main dish with a side of steamed rice or a fresh salad.

Cooking Techniques

Frying, sautéing, blending

Ingredient Substitutions

Use regular flour instead of rice flour for the batter.

- Substitute tamari soy sauce for regular soy sauce in the kimpira.

Make Ahead Tips

Prepare the kimpira, ketjap manis, and wasabi cream ahead of time and store them in the refrigerator until ready to use. Fry the mushrooms just before serving for the best results.

Presentation Ideas

Arrange the oyster mushroom 'calamari' on a platter with a drizzle of wasabi cream and ketjap manis for a visually appealing presentation. Garnish with sliced chives, sesame seeds, and lime wedges for added color and flavor.

Pairing Recommendations

Pair this dish with a crisp white wine or a light beer to complement the flavors of the oyster mushrooms and sauces.

Storage and Reheating Instructions

Store any leftover oyster mushroom 'calamari' in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or toaster oven until crispy and heated through.

Nutrition Information

Calories per serving

Calories: 350 per serving

Carbohydrates

Carbohydrates: 38g per serving

Fats

Total Fat: 18g per serving

Saturated Fat: 1g per serving

Proteins

Protein: 8g per serving

Vitamins and minerals

This dish is a good source of vitamin C, iron, and potassium.

Alergens

This recipe contains soy and sesame seeds.

Summary

Oyster mushroom 'Calamari' is a flavorful and nutritious dish that is high in carbohydrates and fats, moderate in proteins, and rich in vitamins and minerals.

Summary

Oyster mushroom 'Calamari' is a creative and delicious vegan dish that is sure to impress. With a crispy batter, flavorful sauces, and a unique presentation, this recipe is perfect for a special occasion or a fun twist on a classic dish.

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Oyster Mushroom 'Calamari'. It was a warm summer day, and I was wandering through the farmer's market, browsing through the various stalls filled with fresh produce and homemade goods. As I made my way through the bustling crowd, a particular vendor caught my eye. He had a small stand set up with a sign that read "Wild Mushroom Delights".

Intrigued, I made my way over to the stand and struck up a conversation with the vendor, a friendly man with a bushy beard and a twinkle in his eye. He explained that he foraged for wild mushrooms in the nearby forests and fields, and had a passion for creating unique and delicious dishes using his finds. As we chatted, he offered me a sample of his Oyster Mushroom 'Calamari', a dish he had developed himself using oyster mushrooms as a substitute for traditional calamari.

I took a tentative bite, unsure of what to expect. But as soon as the flavors hit my tongue, I was hooked. The oyster mushrooms were tender and meaty, with a delicate flavor that was reminiscent of the sea. The crispy coating added a satisfying crunch, and the lemon aioli drizzled on top brought everything together perfectly. It was unlike anything I had ever tasted before, and I knew I had to learn how to make it myself.

I asked the vendor for the recipe, but he shook his head with a smile. "I'm afraid I can't give away my secrets," he said. "But if you're willing to put in the time and effort, I'd be happy to teach you how to make it." I eagerly agreed, and we set a date for me to come to his kitchen the following week.

When the day arrived, I showed up at the vendor's small cottage on the outskirts of town, ready to learn the art of making Oyster Mushroom 'Calamari'. He greeted me warmly and ushered me into his cozy kitchen, where he had all the ingredients laid out and ready to go. We spent the afternoon working side by side, him guiding me through each step of the process with patience and expertise.

First, we cleaned and sliced the oyster mushrooms, then coated them in a seasoned flour mixture before frying them to a golden brown. As they sizzled in the hot oil, the kitchen filled with a mouthwatering aroma that made my stomach growl in anticipation. Once they were cooked to perfection, we plated the 'calamari' and drizzled them with the lemon aioli, garnishing them with a sprinkle of fresh herbs.

As we sat down to enjoy our creation, the vendor watched me take my first bite with a grin. I closed my eyes and savored the flavors, letting the taste transport me to a seaside tavern on a warm summer evening. It was a culinary masterpiece, and I knew that I had found a new favorite dish to add to my repertoire.

After we finished our meal, the vendor handed me a handwritten copy of the recipe, complete with detailed instructions and tips for perfecting the dish. He wished me luck in my future culinary endeavors and sent me on my way with a basket of fresh oyster mushrooms to practice with.

Since that day, I have made Oyster Mushroom 'Calamari' countless times, each batch better than the last as I honed my skills and experimented with different variations. It has become a staple in my kitchen, a dish that never fails to impress and delight anyone who tries it. And every time I make it, I think back to that warm summer day at the farmer's market, where I discovered a new culinary passion and a treasured recipe that I will cherish for years to come.