Autumn｜Chicken｜Japanese｜Mushrooms｜Seafood｜椎茸の真蒸し・秋風味あん
Steamed Shiitake Dumplings with Autumn-Flavor Sauce
Culinary Workshop - Culinary Art - Sep. 2006
Ingredients (Serves 6)
| Fresh shiitake mushrooms | 12-14 pieces |
| Chicken tenderloin | 100g |
| Peeled shrimp | 100g |
Seasonings
| Egg white | 1 piece |
| Potato starch | 1 1/2 tbsp |
| Soy sauce | 1 tsp |
| Sake | 1 tbsp |
| Salt | 1/4 tsp |
Autumn-Style Sauce
| Dashi stock | 1 1/2 cups |
| Sake | 1 tbsp |
| Soy sauce | 1/2 tbsp |
| Mirin | 1/2 tbsp |
| Salt | 1/4 tsp |
| Potato starch | 2 tsp (dissolved in 2 tbsp water) |
| Myoga (Japanese ginger) | 3-4 pieces (thinly sliced) |
| Chrysanthemum petals | As needed (blanch in vinegar water, cool, and squeeze dry) |
Instructions
- Mince the chicken tenderloin and peeled shrimp into a paste (a food processor may be used).
- Mix in the seasonings to create the filling.
- Lightly dust the inner side of the shiitake mushrooms with potato starch (not listed in the ingredients), and stuff the filling using a knife or spoon.
- Steam the stuffed mushrooms in a steamer for about 12 minutes.
- Prepare the autumn-style sauce: Combine dashi stock and the seasonings in a saucepan and bring to a boil. Add the dissolved potato starch to thicken the sauce, then mix in the myoga and chrysanthemum petals.
- Arrange the steamed shiitake mushrooms on plates and pour the autumn-style sauce over them before serving.