Name: Squid with Shiitake and Judas’ Ears
Yield: Serves 4
Cuisine: Japanese
Ingredients: 1 tbsp cornflour, diluted in 2 tbsp water (optional); 1 tbsp soy sauce; 700 g fresh squid, cleaned weight; 200 g fresh shiitake mushrooms; 150 g fresh Judas’ Ears, or 55 g dried, soaked in warm water for 30 minutes; juice of 1 lime; 40 g piece fresh root ginger, peeled and finely chopped; 1 tbsp rice vinegar; 6 tbsp corn oil; 1 fresh hot red chilli, finely chopped; 2 tbsp coarsely chopped coriander; 4 garlic cloves, finely chopped; 1 small bunch spring onions, finely chopped; 1 tbsp peanut oil; salt to taste

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Complete Mushroom Book

By Antonio Carluccio

Published 2005

About

The peculiar Judas’ Ears in this recipe perfectly complement the shiitake and squid. Auricularia, wild or cultivated, are much used in Chinese and Japanese cooking, but very little in European. Indeed, this recipe leans towards the cuisines of the Far East in its use of spices and herbs. It is an interesting way of using mushrooms and can perhaps be accompanied by a little freshly boiled sticky rice.