Taiwan Mushi

Ingredients

• 1/2 pound ground pork or chicken
• 2 tsp vegetable oil
• 6 dried shiitake mushrooms, soaked, stems removed, thinly sliced (I used fresh sliced mushrooms.  Sometimes, it's difficult to find shiitake)
• 1/2 C bamboo shoots, rinsed, drained, coarsely chopped
• 1 large onion, sliced
• 3 stalks green onion, chopped 
• 1-inch ginger, peeled, grated (hint: use a spoon to scrape off the skin)
• 1 (20 ounce) block firm tofu, 1-inch cubes
• 2 large eggs, beaten

Garnish

chopped green onions

Sauce

2 T sake (I didn't have sake so used white wine)

1 T mirin (Sweet cooking rice wine)

1/4 tsp salt

4 T shoyu (mainland haoles call this soy sauce)

4 T brown sugar

Preheat oven to 350 degrees.  In a separate bowl, mix sauce ingredients well.  Set aside.  In a skillet over medium heat, saute pork in oil.  Add mushrooms, bamboo shoots, and onions.  Cook two minutes.  Stir in sauce mixture.  Remove from heat.  In a 3-quart casserole dish, layer tofu.  Top with pork mixture.  Pour beaten eggs over mixture.  Bake for 20 to 25 minutes until set.

Note: Could use an 8" x 8" glass dish OR a 9"x13" casserole dish.  I used a cast iron Dutch oven.

This recipe is very forgiving.  You can add more mushrooms or bamboo shoots or even add water chestnuts.  

I made this on Feb. 26, 2019.  I overcooked this so it was very firm.  :(  You should cook this just until the eggs are set.  

Made this again on July 17, 2023.  Only cooked it for 30 minutes so not as overcooked.  I didn't have pork, so used ground turkey.  Didn't have sake so used rum.  Didn't have shiitake mushrooms so used "seafood" mushrooms!  And used Gerald's homegrown scallions.

"Seafood" mushrooms!