Nameko
Pholiota nameko is a slow growing delicious winter variety. It grows in clusters to about 5cm long with a wavy cap when fully developed. It is a popular Japanese mushroom having an earthy pork/chicken flavour with a hint of cashews and nutmeg. Nina developed this recipe for Floriade 2017 –
Tofu with Nameko Sauce
- 250g firm tofu
- 1 small leek, thinly sliced into 4 cm long strips
- 3 Thai basil leaves
- 250g nameko mushrooms
- 2 fresh shiitake mushrooms
- 100 ml chicken/vegetable stock
- 3 tbsp soy sauce
- 2 tbsp sake or mirin
- 1 tbsp cornflour
- 1 tbsp water
- 1 tbsp plain flour
- 1 tbsp vegetable oil
Wrap the tofu in paper towel, place on a tilted cutting board with a heavy dish on the tofu for 1 hour. Coat the tofu with plain flour before frying. Heat oil in a frying pan. Brown both sides of the tofu and the leek together. In a saucepan boil stock and thinly sliced shiitake mushrooms for 8 minutes. Add the sauces and nameko mushrooms, cook for 2 minutes. Add the cornflour dissolved in water to thicken the sauce. Serve the fried tofu and leek onto a plate and pour over the mushroom sauce. Scatter Thai basil leaves on top.
Pholiota nameko
