Mock Eel

In the style of BTU Brasserie's mock eel, as featured in SAVEUR · recipe adapted by Olives for Dinner · sent by Melissa, August 2016

Melissa just sent the link, no commentary needed — the name says it all. Meaty dried shiitake mushrooms stand in for eel: reconstituted, sliced into strips, dredged in cornstarch, and fried until crisp, then tossed in a sticky ginger-and-scallion sauce built on soy sauce and sugar. Serve over rice.

Ingredients

• 6–8 large dried shiitake mushrooms, soaked in hot water at least 1 hour
• Canola or grapeseed oil, for frying
• ½ cup cornstarch
• 1 tbsp canola or vegetable oil
• 1 tbsp fresh ginger, minced
• 4 scallions, chopped (reserve 2 tbsp for garnish)
• 2–3 tbsp mirin
• ¼ cup soy sauce
• 1 tbsp brown sugar
• 1 tsp hoisin
• ½ tsp rice vinegar
• 1 tbsp sesame seeds, for serving
• Thai chiles or sriracha, for serving (optional)
• Cooked rice, for serving

Method

1. Prep the mushrooms. Gently squeeze the reconstituted shiitakes to remove excess moisture, then cut into long, thin strips, discarding the tough centers.
2. Fry. Heat several inches of oil to 350°F in a heavy pot. Coat the mushroom strips with cornstarch in batches, tapping off excess, and fry until golden, working in small batches. Drain on paper towels.
3. Build the sauce. Heat 1 tbsp oil over medium heat. Add the ginger and stir about 1 minute, then add the scallions and stir 1 minute more.
4. Deglaze and simmer. Add the mirin, then the soy sauce, brown sugar, hoisin, and rice vinegar. Stir until slightly thickened.
5. Toss and serve. Toss the fried mushrooms in the sauce. Serve over rice, garnished with the reserved scallions, sesame seeds, and chiles or sriracha if using.