Sanchu Mushroom, Takenoko Mince Roll




Everything here I put together with what was left in the fridge. It is part of my ‘Use Up What’s Left in the Fridge Day’ policy, aka improvisational or Ad-lib Cooking. The lovely thing about this kind of cooking is that it isn’t wasteful, it is cheap, and it can taste excellent. This example is my take on the Chinese cookery idea of wrapping mince within a lettuce leaf.  Use a little mince, and a lot of shiitake and takenoko to keep the mix light. I didn’t have any lettuce, so I used chima sanchu, usually used in Korean cuisine, and actually prefer it.


Here I used konnyaku ‘Devil’s Tongue’ that I had had in the fridge for a while.


Boil the Konnyaku for two to three minutes, strain off the water, wrap it in a towel that you don’t plan to use in the future for anything else, then pound the living daylights out of it with a rolling pin. This is great stress therapy. Next, gently stir fry the red peppers in sesame oil, shoyu soy sauce and sake, until the liquid has evaporated. I used tougarshi peppers that a friend brought specially from Nagano Prefecture,  a very gentle variety.