Asian Mushroom Sliders

Recipe courtesy of Chef Masa Uehara, Masa’s Sushi, Mountain View, CA


Yield: 40 pieces


8 oz Maitake mushrooms

6 oz Shimeji mushrooms

8 oz Button mushrooms

28 oz Tofu

3 ea Eggs

2 oz Panko

5 pc 12” tortilla

8 oz Teriyaki sauce

120 pc Kaiware radish

6 oz  Salad oil

Salt and black pepper, to taste


Cut each tortilla into 8 triangles and deep fry. Reserve.

Chop mushrooms into small diced pieces, like a Duxelle. Lightly dry the tofu.

Mix tofu, mushrooms, salt and pepper to form small patties, approximately 1½” in diameter each. Flatten the patties and dip in egg, then coat with Panko. Brush both sides with salad oil and grill for 1 minute on each side.

Place 1 patty on each of the fried tortilla triangles, top with Teriyaki sauce and Kaiware radish (2-3 strings each) and serve.


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