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Mock Eel

by Chef Kevin Dunn

Even if you don't like the thought of eating eel, you will want to try this—it's one of my favorite Asian vegetarian analogs. Try it as a garnish for other dishes. This is the best way that I have found to utilize the full flavor of the dried shiitake. Shiitake mushrooms originated in Japan and Korea. The stems are very woody and should be removed. But don't throw them away—use them in a mushroom broth and save that wonderful flavor.

20 dried shiitake mushrooms
2 qts. peanut oil for frying
2 cups cornstarch
1 tsp. peanut oil
1/2 tsp. garlic, minced
1 tsp. ginger, minced
3 Tbsp. scallions, sliced thin on a bias
1/4 cup soy sauce
2/3 cup organic sugar

• Rehydrate the shiitake mushrooms in boiling water until tender.
• With scissors, cut the mushroom caps into earthworm-shaped strips.
• Heat the 2 qts. peanut oil to 375°F.
• Coat the shiitake strips with cornstarch and fry until golden. Let drain as you prepare the sauce.
• Heat a wok over medium heat and add the 1 tsp. peanut oil.
• Add the garlic, ginger, and scallions and cook, being careful not to burn the garlic and ginger.
• Add the soy sauce and the sugar. Adjust the flavor if too sweet or too salty.
• Add the shiitake strips and toss until well coated and most of the sauce is absorbed.

Makes 6 to 8 servings