1 1/2 cups vegetable oil
72 shiitake mushrooms, stemmed and cut in half
48 shallots, blanched, peeled, and cut in half
1/2 cup julienned ginger
9 pounds gai lan (Chinese broccoli), trimmed and blanched
3 cups Kikkoman Oyster Sauce
Ichimi togarashi (Japanese chili pepper)
For each serving, to order, in a wok or sauté pan, heat 1 tablespoon oil over high heat. Add 3 mushrooms and 2 shallots; sauté until mushrooms are tender and shallots are lightly browned. Add 1 teaspoon ginger; sauté briefly. Add 6 ounces gai lan and 2 tablespoons oyster sauce; simmer, covered, until gai lan is heated through. Garnish with ichimi togarashi.