Meat Stuffed Shiitake Mushrooms

Name: Meat Stuffed Shiitake Mushrooms
Yield: 2 servings
Cuisine: American
Ingredients: 6 Shiitake mushrooms; 100 to 150 grams ● Mixed ground meat (or minced pork); 1 ● Egg; 1 tsp ● Tubed ginger; 1 pinch ● Salt and pepper; 1 Vegetable oil, katakuriko; 2 tbsp each ★ Sugar, sake, mirin, and soy sauce; 1/4 tsp or more ★ Doubanjiang

cookpad.japan @cookpad_jp

When I'm able to get my hands on good shiitake mushrooms, I always prepare this.
Whenever I make this, it puts a smile on everyone's faces.

Before coating the mushrooms in the sauce, blot the excess oil from the frying pan with a paper towel. Otherwise, the sauce may separate and not coat the mushrooms well.
When dredging the shiitake in katakuriko, coat lightly, otherwise, they will get too floury. Recipe by Haranouenoponyoponyo

When I'm able to get my hands on good shiitake mushrooms, I always prepare this.
Whenever I make this, it puts a smile on everyone's faces.

cookpad.japan @cookpad_jp

When I'm able to get my hands on good shiitake mushrooms, I always prepare this.
Whenever I make this, it puts a smile on everyone's faces.

Saved

Ingredients

2 servings

6Shiitake mushrooms
100to 150 grams ● Mixed ground meat (or minced pork)
1● Egg
1 tsp● Tubed ginger
1 pinch● Salt and pepper
1Vegetable oil, katakuriko
★ My Sweet and Savory All-Purpose Sauce ★ Recipe ID: 701600, 1 batch. (The following ★ ingredients are for this recipe)
2 tbspeach ★ Sugar, sake, mirin, and soy sauce
1/4 tspor more ★ Doubanjiang

Saved

Steps

1

Rinse the shiitake mushrooms, trim off the stems, and mince the soft stems. Combine the ● ingredients and the minced stems, and mix until sticky.
2

Dredge the shiitake in katakuriko (this is easy if you use a tea strainer), divide the mixture into 6 even portions, then stuff into the shiitake caps.
3

Heat vegetable oil in the frying pan on high heat, place the shiitake with the stuffed caps down, reduce to low heat, cover with a lid, then fry both sides.
4

Remove the lid, add the ★ ingredients, simmer on medium heat while agitating the pan, then when the shiitake become evenly glazed, they're done!