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Stuffed Shiitake Mushrooms
Serves 2 (8 pieces) · About 25 min
Shiitake caps stuffed with ground meat and green onion, pan-fried, and coated with a sweet-salty sauce.
① Remove the shiitake stems→② Knead the meat mix→③ Stuff the caps→④ Fry, then steam→⑤ Coat with the sauce
What to buy
Vegetables
Meat
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How to make it
1
Remove the shiitake stems and chop the green onion
- Shiitake: Wipe off dirt with paper towels (don't wash with water). Twist off the stems by hand
- Cut off the hard tip at the bottom of the stems, and finely chop the rest (to mix into the filling)
- Finely chop 5 cm of long green onion
How to tell it's doneThe inside of the shiitake caps looks like a little bowl.
Be carefulIf you wash shiitake with water, water comes out when you cook them, and the filling comes off more easily.
2
Knead the meat mix
- Put 150 g ground pork, the long green onion, the shiitake stems, 1 cm ginger, a pinch of salt, 1 tsp sake and 1 tsp potato starch in a bowl
- Knead well with your hands
- When you're done kneading, wash your hands with soap
How to tell it's doneIt is all mixed to the same color, and the meat sticks to the inside of the bowl, whitish and sticky.
3
Stuff the caps
- Spread 1 tsp potato starch thinly on the inside of the shiitake caps with your finger (it works like glue)
- Divide the filling into 8 equal portions
- Put the filling in the caps and press it in firmly with the back of a spoon, smoothing the top into a small mound
How to tell it's doneThe filling fills the caps right to the edges and doesn't fall out when you turn them over.
4
Fry meat-side first, then steam
- Heat 1 tsp vegetable oil in a frying pan over medium heat and lay them in meat-side down
- Cook 3 min without touching
- Flip, add 2 tbsp water, cover right away, and steam over low heat for 5 min
How to tell it's doneWhen you flip them, the meat side is nicely browned. After 5 min, when you poke a bamboo skewer into the meat of the biggest one, clear juice comes out. When you cut one in half, there's no pink inside.
Be carefulWhen you add the water, it sizzles and splatters. Keep your face away and put the lid on right after.
Be carefulIf the inside is pink, cover and cook over low heat 2 min more at a time.
5
Add the sauce and coat
- Take off the lid, and quickly wipe up the water left in the pan with a paper towel (it's hot, so hold the paper with chopsticks)
- Add 1 tbsp soy sauce, 1 tbsp mirin, 1 tbsp sake and 1 tsp sugar and turn to medium heat
- Coat for 1 min, shaking the pan and spooning the sauce over them
ReadyThe sauce is bubbling with big bubbles and a little thick, and the meat side is glossy.
Be carefulThe sauce can suddenly burn. Turn off the heat as soon as it gets thick.
📚 Learn more about this dish
🥬 Ingredient guide
If it didn't work out
The meat came away from the shiitakeYou didn't coat with potato starch in step 3, or didn't press hard enough. Next time, spread potato starch over the whole inside of the caps and press firmly with the back of a spoon.
The meat inside is redNot steamed long enough. Put the lid on and add 2 minutes at a time on low heat, until the juice from the skewer is clear.
It's watery and the flavor is weakYou washed the shiitake with water, or didn't wipe up the leftover water in step 5. Next time, just wipe off the dirt, and remove the water before adding the sauce.
The sauce burned and tastes bitterThe heat was too high or it cooked too long in step 5. Next time, turn off the heat 1 min after adding the sauce. Don't pour on burned sauce; put only the stuffed shiitake in the dish.
The meat puffed up and lost its shapeYou mounded the filling too high. Next time, make it rise just a little above the edge.
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