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, beaten 

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!