Tuesday, January 05, 2010

taiwan mushi

This dish is a favorite of mine, that we used to have while I was growing up. I re-connected with it when I went home in October. It was actually too hot to eat during the humidity and heat that we had while I was there, but it is perfect for wintry nights here.

I am not sure why it is called "Taiwan Mushi", but it is similar to the Japanese dish, chawan mushi (savory custard) and the flavor is close to sukiyaki or hekka as we call it in Hawaii.

Taiwan Mushi
adapted from Honpa Hongwanji's Favorite Island Cookery #3

1 pound ground pork
1/4 cup shiitake mushroom
1/4 cup bamboo shoot, sliced
1 medium onion, sliced
nub of ginger grated (about 1 inch)
1 tablespoon sake
1 tablespoon mirin
4 tablespoons shoyu
4 tablespoons brown sugar
1 block tofu, cubed
2 eggs, beated

Preheat oven to 350F (180C)
Brown pork, take out and drain on paper towel.
In a pan, add mushroom, bamboo shoots and onions and heat.
Put back pork into pan.
Add ginger, sake, mirin, shoyu & sugar.
Place tofu at bottom of baking dish and add mixture.
Pour beaten eggs over, bake 10-20 minutes.

NOTES: I used less pork and more mushrooms (shiitake & maitake). I baked this in an 8"x8" glass dish for 20 minutes. Whenever we make this at home (in Hawaii) we use a rectangle baking dish. Serve with lots of rice and some veggies. Serves 4 (Kat servings), more if you make the servings smaller.

Enjoy!

14 comments:

The Crazy Suburban Mom said...

Mmmm, now I AM hungry! And I love the flavor of sukiyaki... This sounds really yummy! I might have to attempt this one!

Tracy

Tamara Marnell said...

Yummy! I've been getting bored with dinners lately, and this will mix it up. I have most of the ingredients from when I tried nikujaga last month. My boyfriend liked it overall but doesn't like the potatoes...so this will give him his "niku" without the "jaga."

K and S said...

Hope you like this Tracy :)

Hope you like this too Tamara :)

Take care you two.
Kat

Pocky said...

I love shiitake mushrooms. This dish is right up my alley.

I'd have to skip the grated ginger though. My parents ruined me on ginger. They used to make me chew on raw pieces of ginger as a kid when I had upset stomachs. I'm scarred for life now. lol

K and S said...

I don't like chomping on those huge pieces of ginger either Pocky, that's why I try to grate mine. Hope you like this dish.

Take care.
Kat

Hannah said...

This is DEFINITELY my kind of recipe! Tofu to keep me happy; meat to keep the blokes happy, and put it all together and bake? Perfect!

Bookmarking it right now - thanks Kat!!

K and S said...

I hope you like this Hannah :)

Take care.
Kat

Debinhawaii said...

Mmm...it looks savory and comforting!

Rowena... said...

Man if I could get fresh shiitake here...when you mentioned hekka, my stomach did cartwheels (out of nostalgic happiness).

K and S said...

Thanks Debinhawaii :)

You could use dried and reconstitute, that is what my mom usually does. Hope you can get in Milan, Rowena :)

Take care you two.
Kat

Deb said...

is that the same as "mushi" - "bug" - in hawaii, kat? or is it spelled differently? or was it a made up word?! i always thought it was japanese...

K and S said...

Mushi does mean bug in Japanese Deb, but it also means "to steam". The chinese characters are different but pronounced the same :)

Take care.
Kat

KirkK said...

Hi Kat - Just reading the recipe makes my stomach rumble.... I can almost pick up the fragrances in the air....

K and S said...

Thanks Kirk, this is definitely a "serve with rice" dish :)

Take care.
Kat