Shiitake Mushroom and Beancurd Roll

Shiitake_Mushroom_Beancurd_Roll_Recipe_001

Wow I bought this dried bean curd sheet for almost a year and still haven’t used it. I wanted to make the really pretty rolled vegetarian duck but sadly, these aren’t the correct sheets so I just had to improvise and make them into a roll.

Shiitake_Mushroom_Beancurd_Roll_Recipe_002

I have to admit this. One of the rolls I made totally fell apart, then I thought – hey this does not even need to be rolled up. Why not just fry the sheet on its own and put the mushroom on top. That worked out so well, so if yours falls apart, just put them on a plate and eat them like that!

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Rolling this is very similar to rolling a sushi, sadly there’s not really a way to close the roll, so you just have to make sure the sheets aren’t too slippy and wet. Do dry them with some paper towels after you’ve soaked the sheets for a few hours.

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You can make a dipping sauce by combining some soy sauce, dark vinegar, cayenne/paprika, sesame oil and five spice powder. Because the beancurd sheets are pretty bland, you will probably want to eat it with a dipping sauce. Oh, and you can try having this with rice!

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Shiitake Mushroom and Beancurd Roll

1 package dried bean curd sheets, pre-soaked
1 tablespoon extra light olive oil
1 1/2 cup fresh shiitake mushrooms (approx 7)
6 dried shiitake mushrooms, pre-soaked
2 cloves garlic
1 tablespoon low sodium soy sauce
1 tablespoon white rice wine
1 teaspoon sesame oil
1 teaspoon coconut sugar (or 1/2 teaspoon pure maple syrup)
1/2 teaspoon five spice powder
1 teaspoon rice vinegar
A few sprinkles Szechuan pepper (or regular black pepper)
1 scallion

Be sure that you’ve soaked the beancurd sheets in water for about an hour or two, then dry it completely.

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Also, put the dried shiitake mushrooms in a bowl of water and let it soak for 4 hours, then drain out all the water, rinse it very thoroughly, and drain again.

Remove the stems from the shiitake mushrooms (if you want, as the stems are pretty hard), dice it into small cubes. Then, chop up the garlic as well and put it in a small saucepan with a tablespoon of extra light olive oil.

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Turn the heat to medium high (5-6) and fry and stir the mushrooms for about 4 minutes, until you begin to smell something fragrant and hear sizzling. Then, add the soy sauce, white rice wine, sesame oil, coconut sugar/pure maple syrup, five spice powder, rice vinegar and pepper.

Let it fry for about 5 more minutes while you stir continuously until the mushrooms are soft and cooked.

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Spread half of the beancurd sheets out on a flat surface, spoon a line of mushrooms in the middle, then wrap it up. Repeat to make two logs. Try and wrap them as tightly as you can, otherwise it will probably fall apart.

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Spray some non-stick cooking oil in a frying pan and put the logs in. Let it fry on medium high (5-6) for about 10 minute in total, rotating around so that all parts turn a little golden.

You may want to fry these without rolling to make things simpler, just pull them apart, fry, then put the beancurd sheet on the bottom and mushroom on top.

Chop the scallion up and sprinkle over everything.

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Sauce: Try mixing a tablespoon of low sodium soy sauce, two teaspoons dark/aged vinegar, a teaspoon of sesame oi, quarter teaspoon of five spice powder and a tiny pinch of cayenne pepper. Mix it up well and drizzle over the rolls or dip them in the sauce.

Shiitake_Mushroom_Beancurd_Roll_Recipe_011

Shiitake Mushroom and Beancurd Roll
Serves: 4
 

Ingredients
  • 1 package dried bean curd sheets, pre-soaked
  • 1 tablespoon extra light olive oil
  • 1½ cup fresh shiitake mushrooms (approx 7)
  • 6 dried shiitake mushrooms, pre-soaked
  • 2 cloves garlic
  • 1 tablespoon low sodium soy sauce
  • 1 tablespoon white rice wine
  • 1 teaspoon sesame oil
  • 1 teaspoon coconut sugar (or ½ teaspoon pure maple syrup)
  • ½ teaspoon five spice powder
  • 1 teaspoon rice vinegar
  • A few sprinkles Szechuan pepper (or regular black pepper)
  • 1 scallion

Instructions
  1. Be sure that you’ve soaked the beancurd sheets in water for about an hour or two, then dry it completely.
  2. Also, put the dried shiitake mushrooms in a bowl of water and let it soak for 4 hours, then drain out all the water, rinse it very thoroughly, and drain again.
  3. Remove the stems from the shiitake mushrooms (if you want, as the stems are pretty hard), dice it into small cubes. Then, chop up the garlic as well and put it in a small saucepan with a tablespoon of extra light olive oil.
  4. Turn the heat to medium high (5-6) and fry and stir the mushrooms for about 4 minutes, until you begin to smell something fragrant and hear sizzling. Then, add the soy sauce, white rice wine, sesame oil, coconut sugar/pure maple syrup, five spice powder, rice vinegar and pepper.
  5. Let it fry for about 5 more minutes while you stir continuously until the mushrooms are soft and cooked.
  6. Spread half of the beancurd sheets out on a flat surface, spoon a line of mushrooms in the middle, then wrap it up. Repeat to make two logs. Try and wrap them as tightly as you can, otherwise it will probably fall apart.
  7. Spray some non-stick cooking oil in a frying pan and put the logs in. Let it fry on medium high (5-6) for about 10 minute in total, rotating around so that all parts turn a little golden.
  8. You may want to fry these without rolling to make things simpler, just pull them apart, fry, then put the beancurd sheet on the bottom and mushroom on top.
  9. Chop the scallion up and sprinkle over everything.
  10. Sauce: Try mixing a tablespoon of low sodium soy sauce, two teaspoons dark/aged vinegar, a teaspoon of sesame oi, quarter teaspoon of five spice powder and a tiny pinch of cayenne pepper. Mix it up well and drizzle over the rolls or dip them in the sauce.


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