Mock Eel

mock eel japanese
Mock Eel Recipe
Meaty shiitake mushrooms mimic the texture of eel in this sticky-sauced stir-fry from Portland, Oregon, restaurant BTU Brasserie.Romulo Yanes

Meaty shiitake mushrooms mimic the texture of eel in this sticky-sauced stir-fry from Portland, Oregon, restaurant BTU Brasserie. This recipe first appeared with the 2015 SAVEUR 100 item Save the Eels.

Mock Eel
Meaty shiitake mushrooms mimic the texture of eel in this sticky-sauced stir-fry from Portland, Oregon, restaurant BTU Brasserie.
Yield: serves 4

Ingredients

  • 7 oz. dried shiitake mushrooms, stems removed
  • 6 cups boiling water
  • Canola oil, for frying
  • 12 cup cornstarch
  • 3 scallions, thinly sliced
  • 1 (1") piece ginger, peeled and minced
  • 13 cup soy sauce
  • 14 cup sugar

Instructions

  1. Combine mushrooms and water in a bowl; let sit until softened, about 10 minutes. Drain mushrooms and slice 13" thick; squeeze dry.
  2. Heat 2" oil in a 14" flat-bottomed wok until a deep-fry thermometer reads 350°. Toss mushrooms with cornstarch. Working in batches, fry mushrooms until crisp, 1–2 minutes. Transfer mushrooms to paper towels to drain. Discard all but 2 tbsp. oil from wok; heat over medium-high. Cook three-quarters of scallions and the ginger until fragrant, about 30 seconds. Add soy sauce and sugar; cook, stirring constantly, until thickened, 1–2 minutes. Stir in reserved mushrooms; cook 1 minute. Transfer to a serving platter; garnish with remaining scallions.