vegan and free of gluten and top 8 allergens<\/p><\/div>\n
There’s meat jun and fish jun. Well, why not mushroom jun!<\/p>\n
Introduced by a local Korean restaurant in Kaneohe, Hawaii, meat jun has become popular Hawaiian comfort food. Thin strips of marinated beef are dredged in flour and egg, and pan fried. It’s sort of Hawaiian, and it’s sort of Korean.<\/p>\n
When we got the most amazing grey oyster mushrooms from Las Vegas Mushrooms, we immediately wanted to create a mushroom jun, vegan and free from gluten and the top 8 allergens.<\/p>\n
We miss the fusion of ethnic culinary influences that is part of Hawaii’s cuisine. Joel reminisces often about his neighborhood Soon’s Kal-Bi Drive In. He says the secret is the sauce. We share with you one of our new favorites!<\/p>\n
mise en place<\/p><\/div>\n
The Mushrooms<\/strong><\/p>\nWe tried the 3 different mushrooms pictured below. On the top left, are the lion’s mane. Then we have the portobello, followed by the grey oyster on the bottom. These grey oysters have huge caps with very short stems.<\/p>\n
We love portobellos. However, they are not the best mushroom for this dish.\u00a0They don’t press as thin as lion’s mane and grey oyster. And it’s important that the mushrooms are very thin, about 1\/4-inch thick. Cut lion’s mane mushrooms into 1-inch steaks before cooking and pressing, as they are usually globe-shaped.<\/p>\n
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Steps<\/strong><\/p>\n\n- Make a marinade (coconut aminos, water, sugar, and garlic)<\/li>\n
- Make a dipping sauce (coconut aminos, sugar, rice vinegar, sesame oil, grated ginger, pepper, and sriracha)<\/li>\n
- Trim, cook and press the mushrooms for about 2 minutes on each side in a large skillet, with a smaller heavy pot or cast-iron pan placed on top.<\/li>\n<\/ul>\n
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