Mountain Yam and Mushroom Croquettes

Name: Mountain Yam and Mushroom Croquettes
Cuisine: Japanese
Ingredients: ½ lb. mountain yam, peeled, chopped coarsely; 2-3 shiitake mushrooms, soaked, finely chopped; Mushroom flavoring: sugar, soy sauce, sake; Mushroom flavoring: sugar, soy sauce, sake; Mushroom flavoring: sugar, soy sauce, sake; 1 cake freeze-dried tofu (koya-dofu), finely grated—do not soak! It must be dry.; 1 cake freeze-dried tofu (koya-dofu), finely grated—do not soak! It must be dry.; Flour

Preparation info

Difficulty
Easy

Appears in

A Cook’s Guide to Chinese Vegetables

By Martha Dahlen

Published 1992

About

The basic idea for this recipe comes from the cookbook of the Sanko-in Temple in Japan.

Ingredients

½ lb. mountain yam, peeled, chopped coarsely
2-3 shiitake mushrooms, soaked, finely chopped
Mushroom flavoring: sugar, soy

Asia
Japan
Side dish
Vegan

Method

Boil mountain yam until soft; mash while hot; season with a little salt. Place mushrooms in a small sauce pan, add equal amounts sugar, soy sauce, sake, and oil in a small amount of water and boil until liquid is reduced and mushrooms have absorbed the flavors, about 5 minutes.

Mix mushrooms and yam together; form into 4 shapes (oblong or circular), about 1 inch thick at the middle. Pla