Remove the stems of the mushrooms. Sprinkle a little salt over the gills. (I use fine Himalaya salt.)

Mince the stems. Chop the Brie and combine with 1/2 of the chopped stems.

Mix the chopped mushroom stems and Brie in a bowl.

Add half a teaspoon of kombu dashi (granules) to Step 3, along with half a teaspoon each of salt, pepper, katakuriko, and 1 tablespoon of water. Mix well.

Stuff the mushroom caps with Step 4 and form a mound.

Dredge the 12 stuffed mushrooms in katakuriko. If you prefer to skewer them, do so now.

Beat the egg. Put 4 to 5 tablespoons of katakuriko and panko in two separate small dishes.

Pour a small amount of oil in a frying pan and heat over low to medium heat.

After the oil is heated, coat the prepared mushrooms with beaten egg and panko. Fry the mushrooms in the frying pan.

Ensure that you don't burn the surface (reduce the heat if necessary) and flip over several times. Fry until all sides are crispy.

Fry until golden brown. Add a wedge of lemon if you prefer.