レンジで作るきのこシュウマイ レタス包み 
Microwave Mushroom Shumai Lettuce Wraps
A Shinshu-style recipe! The filling is packed with mushrooms and wrapped in lettuce for a healthy shumai. Thanks to the mushrooms, these shumai are surprisingly juicy!
Recipe background:
"It's too hot to stand in the kitchen!" This recipe, featuring mushrooms from Nagano, solves that problem. Mushrooms cook quickly, making them perfect for the microwave! With more mushrooms than meat in the filling, these shumai are extra healthy.
Microwave Mushroom Shumai Lettuce Wraps
A Shinshu-style recipe! The filling is packed with mushrooms and wrapped in lettuce for a healthy shumai. Thanks to the mushrooms, these shumai are surprisingly juicy!
Recipe background:
"It's too hot to stand in the kitchen!" This recipe, featuring mushrooms from Nagano, solves that problem. Mushrooms cook quickly, making them perfect for the microwave! With more mushrooms than meat in the filling, these shumai are extra healthy.
Cooking Instructions
- 1
Cut the king oyster mushroom into 1/4-inch cubes. Trim the root ends off the enoki mushrooms and cut into 1/2-inch pieces. Finely chop the green onion.
- 2
Wrap the lettuce leaves in plastic wrap and microwave on high (600W) for 1 minute 30 seconds. Immediately cool in cold water, then cut each leaf lengthwise into 3 strips.
- 3
In a bowl, combine the ground pork and [A] ingredients. Mix well, then add the chopped mushrooms and green onion from step 1. Mix thoroughly to make the filling.
- 4
Divide the filling from step 3 into 18 portions and shape into balls. Pat the lettuce strips from step 2 dry with paper towels, then wrap each ball in a strip of lettuce.
- 5
Line a microwave-safe plate with parchment paper and arrange the wrapped shumai on top. Cover with a damp paper towel.
- 6
Loosely cover with plastic wrap and microwave on high (600W) for 6 minutes.
- 7
Serve with vinegar soy sauce and prepared mustard, if desired.
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