Tojo Hidekazu

This beaming mustachioed Japanese chef has a loyal clientele that regularly fills Tojo's restaurant, though most people want to sit at the 10-seat sushi bar. He's endlessly innovative, surgically precise, and committed to fresh ingredients. He created the BC roll (barbecued salmon skin, green onions, cucumber, and daikon) now found in almost every Japanese restaurant in Vancouver.

Tojo's Shrimp Dumplings with Hot Mustard Sauce

6 dried shiitake mushrooms

1 lb. Dungeness Crab

1/2 lb. peeled raw shrimp

1 carrot and 1 onion, minced

3 Tbsp. soy sauce

3 Tbsp. mirin or dry sherry

1/4 cup sake

1 Tbsp. sugar

4 cups vegetable oil

Japanase yellow mustard, powdered hot mustard or dijon water as needed

Soak mushrooms in warm water. Drain, remove stems and mince. Place shrimp in food processor and process until a paste is formed. Add the crab meat or surimi and vegetable to the shrimp paste and process for about 10 seconds, than add the soy sauce, mirin, sake and sugar and process just until the ingredients are combined. Cover the mixture and place in the freezer for 5 minutes to chill. In a deep, heavy pot, heat the oil to 425 degrees F. Using 2 tablespoons, shape the chilled mixture into compact ovals by transferring from one spoon to the other. Use a third tablespoon to place the shrimp in hot oil. Cook for 4-5 minutes, or until golden brown. Remove the dumplings with a slotted spoon, drain on paper towels and keep warm in a very low oven. Repeat to cook the remaining dumplings. Combine the powdered or prepared mustard to make a smooth dipping suace. Serve hot with the mustard dipping sauce or let cool completely and *freeze. Makes about 24 dumplings. *Before serving, defrost frozen dumplings and place in a preheated 350 degree F oven for 10 minutes, or until heated through.