1 Portabella mushroom, large
1/8 oz Flour
1 Egg
1/8 oz Panko
4 oz Tonkatsu sauce
2 oz Spring mix
Cover portabella in flour and then dip in egg and Panko according to standard breading procedures. Deep fry.
Cut fried portabella into ½” slices. Place over spring mix and top with Tonkatsu sauce to serve.
1 ea Portabella mushroom, large
4 oz Udon soup
2 oz Ginger
1 oz Wasabi
Marinate portabella over night in Udon soup in airtight or vacuum bag. With a sushi knife, slice portabella into 1/8” strips. Serve with wasabi and ginger.
6 oz Shemiji mushrooms
8 oz Button mushrooms
2 lbs Snow crab
8 oz Mayonnaise
40 pc Shrimp cracker
20 oz Spring mix
3 oz Soy sauce
3 oz Mirin
1 oz Salad oil
Deep fry shrimp crackers until crispy.
Thinly slice Shimeji and button mushrooms. Sautee mushrooms in soy sauce, Mirin and salad oil. Reserve.
Mix snow crab with mayonnaise. Combine snow crab mix with mushrooms and fill shrimp toasts. Serve atop spring mix.
1 cup Tempura Dough
1 cup Water
2 pc Half-cut Nori
8 oz Sushi rice
1 pc Royal Trumpet mushroom
2 strip Cooked Kampyo
8 pc Shiitake mushrooms
2 oz Soy sauce
2 oz Mirin
4 oz Water
Make Tempura batter by adding mixing 1 cup of cold water with the Tempura dough in a bowl.
For roll: Cut Royal Trumpet mushrooms into quarters and then dip into Tempura batter. Fry until golden brown. Drain. Make sushi rice sheet with the Nori and sushi rice. Roll the Tempura-fried mushrooms and cooked Kampyo into the sushi rice sheet.
For marinated shiitakes: Place shiitake mushrooms, soy sauce, Mirin and water in pot. Bring to a boil. Continue cooking for 3 minutes after water reaches boil. Keep in pot for 10 minutes to cool down. Drain all moisture from shiitakes. Lightly press shiitakes to drain excess moisture.
For serving: Cut each roll into 6 pieces. Top with marinated shiitakes and serve.
8oz. Enoki mushrooms
8oz. Sliced sirloin beef
4oz. Udon soup
Salt and pepper to taste
2oz. Teriyaki sauce
Boil enokis in Udon soup. Drain all moisture from enokis and lightly press to drain excess moisture.
Slice beef into 1/10” pieces. Roll enoki in beef. Skewer pieces on bamboo stick and grill 30 seconds each side, adding salt and pepper to taste.
Once cooked, let pieces cool slightly and remove from skewers. Cut each piece in half, and serve with Teriyaki sauce.
8 oz Maitake mushrooms
6 oz Shimeji mushrooms
8 oz Button mushrooms
28 oz Tofu
3 ea Eggs
2 oz Panko
5 pc 12” tortilla
8 oz Teriyaki sauce
120 pc Kaiware radish
6 oz Salad oil
Salt and black pepper, to taste
Cut each tortilla into 8 triangles and deep fry. Reserve.
Chop mushrooms into small diced pieces, like a Duxelle. Lightly dry the tofu.
Mix tofu, mushrooms, salt and pepper to form small patties, approximately 1½” in diameter each. Flatten the patties and dip in egg, then coat with Panko. Brush both sides with salad oil and grill for 1 minute on each side.
Place 1 patty on each of the fried tortilla triangles, top with Teriyaki sauce and Kaiware radish (2-3 strings each) and serve.
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