Shiitake Mushrooms Stuffed with Tofu

Recipe by Mari Fujii, as featured in New Asian Cuisine: Fabulous Recipes from Celebrity Chefs 

Ingredients:  
8 large fresh shiitake mushroom caps (each about 3 inches in diameter)
1 block tofu, silken if available
2 tablespoons mirin  

2 tablespoons soy sauce  

2 tablespoons white sesame seeds, roasted 
 ½ teaspoon salt
all-purpose flour for dusting  

sesame oil for frying
4 shiso leaves, finely shredded (optional)

Wrap the tofu in a paper towel, place a plate on top and refrigerate for 30 minutes to remove excess moisture. In a saucepan, mix the mirin and soy sauce, boil for 1-2 minutes, then set aside.

Grind the sesame seeds, then blend with tofu and salt, using a food processor. Evenly dust the undersides of the shiitake caps with flour. Fill the shiitake caps with a generous quantity of tofu mixture, then fry both sides in sesame oil over medium heat for 5-6 minutes. Add the mirin and soy sauce mixture to the pan. Turn the heat to low and cook, shaking the pan occasionally until the liquid evaporates. Arrange the shiitake on a serving plate, garnished with the shredded shiso leaves. Makes 8 servings. 

Chef’s Tip: 4 tablespoons of teriyaki sauce can be substituted for the mirin and soy sauce. 

Chef’s Note:
In temple cuisine, vegetable ingredients are sometimes used to imitate shellfish or seafood. This fun dish uses shiitake mushrooms and tofu to imitate the shape of the shellfish abalone. - Mari Fujii