Yield: 24 Servings
Olive oil-2/3 cup
Shiitake mushrooms, sliced-2 lbs
Kikkoman Soy Sauce-1 cup
In large nonstick skillet or rondo, heat oil over high heat until it begins to smoke. Add mushrooms; cook 4 to 6 minutes, stirring frequently or until mushrooms are wet in appearance. Add soy sauce; cook 1 to 2 minutes, stirring frequently until soy sauce is absorbed. Transfer to non-reactive container. Cover and refrigerate. (Yield: 2 pounds)
Hoisin Ginger Sauce
Yield: 24 Servings
Kikkoman Hoisin Sauce-2 cups
Finely chopped ginger-4 tsp
Finely chopped cilantro-4 tsp
In bowl, thoroughly mix all ingredients. Transfer sauce to squeeze bottles and refrigerate. (Yield: 2 cups)
Fried Wontons
Yield: 24 Servings
Wonton or spring roll skins-12 oz
Vegetable oil for frying
Cut wonton skins into 1/4 x 1 1/2-inch strips. Separate strips before deep-frying. In stockpot or deep fryer, heat oil to 375°F. Fry wonton strips in batches, 30 seconds or until light golden brown, stirring with tongs to prevent clumping. Remove wontons from oil; drain on paper towel-covered sheet pan. Cool. Store in airtight container at room temperature. (Yield: 12 ounces)
Pizza
Yield: 24 Servings
(10-inch) Unbaked individual pizza crusts-24
Mozzarella cheese, shredded-4 1/2 lbs
Green onions, sliced-12 oz
Cooked duck breast, sliced 1/4-inch thick-3 lbs
For each serving, spread 2 teaspoons Hoisin Ginger Sauce to within one inch of pizza crust edge. Arrange 3 ounces mozzarella evenly over crust to within 1/2 inch of edge. Top with 1/2 ounce green onions, 2 ounces duck and 1 1/2 ounces Soy Glazed Shiitake Mushrooms, distributing evenly. Bake in 500ºF oven 10 to 15 minutes or until crust is golden brown. Remove from oven and slice. Top with 1/2 cup (1/2 ounce) Fried Wontons and drizzle with 2 teaspoons Hoisin Ginger Sauce.
