Culinary Art Studio Karinary Art 2022.Sep.
Ingredients
| Fresh shiitake mushrooms |
8-12 ... Remove stems and make decorative cuts on the caps. |
Meat Filling
| Ground chicken |
150g |
| Chopped long green onion |
3 tablespoons |
| Grated ginger |
1 teaspoon |
| Salt |
1/3 teaspoon |
| Sake |
1 tablespoon |
| Potato starch |
1 tablespoon |
| Vegetable oil |
2 teaspoons |
Thickened Sauce
| Dashi stock |
200ml |
| Soy sauce |
1-1/2 tablespoons |
| Sake & Mirin |
1 tablespoon each |
| Sugar |
2 teaspoons |
| Potato starch |
2 teaspoons (diluted with equal amount of water) |
Accompaniments
| Baby bok choy |
As needed ... Boiled |
Instructions
- Meat Filling: Mix ground chicken, potato starch, and the remaining filling ingredients thoroughly.
- Dust the inner side of the shiitake mushrooms with potato starch using a tea strainer, stuff with meat filling, flatten the surface, and dust with more potato starch.
- Heat vegetable oil in a frying pan, place the stuffed side of the mushrooms down, and pan-fry for 2-3 minutes. Cover and steam-fry for another 2-3 minutes.
- In a separate pot, add the sauce ingredients, heat until thickened, add the shiitake mushrooms, and simmer over low heat to absorb the flavors.
- Plate the mushrooms, garnish with boiled baby bok choy, and serve.