This is a perfect dish for sake. Fish cake and maitake are a good combination with contrasting texture.
Saki-ika is the last remaining from the package I opened a few days ago. This is a good very popular drinking snack in Japan. We think this goes best with Bourbon and water but sake will do as well.
Ingredients:
One package (1/4 lb) maitake, torn into bite sized pieces, rinsed in water and excess water removed by a salad spinner (#1).
One medium carrot, peeled, sliced on the bias and cut into julienne (#2)
One package (six) small yaki-chikuwa 焼き竹輪 fish cakes, thawed, one cut into 4 long strips (#3)
1 tsp of peanut oil and a splash of dark roasted sesame oil
A pinch of dried red pepper flakes (as much as you like)
1 tbs mirin
1 tbs soy sauce
Roasted white sesame for garnish
Direction:
In a non-stick frying pan on medium flame, add the peanut oil with a dash of sesame oil and add the red pepper flakes and let it cook a little until fragrant.
Add the carrot and the mushroom and sauté for several minutes until the mushrooms start showing few brown spots (#2).
Add the chikuwa fish cake (#3) and keep sautéing for a few more minutes.
Add the mirin and then soy sauce and braise until the liquid is almost gone. Taste and adjust the seasonings (I added a bit more soy sauce).
Serve immediately or at room temperature with a garnish of roasted white sesame.
The maitake has a meaty texture and earthy flavor. The chiku-wa is soft and slightly sweet. The contrast in textures is very intriguing.The red pepper flakes gave a slight heat to the basic "kinpira" flavor of soy sauce and mirin. Everything comes together. This is a good starter. We had this cold later and it was still quite good.
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