Stuffed Shiitake Mushroom Teriyaki
It's perfectly fine to eat the stem of shiitake mushrooms. When making stuffed shiitake, cut off the stem, finely chop and mix in with the other ingredients for the filling.
Photographed by Takeshi Noguchi
Calorie count is per serving.
Ingredients (Serves 2)
- 6 fresh shiitake mushrooms (large) (150 g)
- 150 g ground chicken
- 2 tbsp Japanese leek (finely chopped)
- 1 tbsp sake
- 1/2 tsp soy sauce
- Ginger juice, a small amount
- 1 tbsp sake
- 2 tbsp mirin
- 1 tsp sugar
- 1 1/2 tbsp soy sauce
- Potato starch, a small amount
- 1/2 tbsp vegetable oil
- 100 g grated daikon radish
- Shichimi seven spice, to taste
Remove and reserve the stems from the shiitake mushrooms. Cut the hard tips off of the base of the stems and finely chop. Make grid-like cuts into the tops of the shiitake mushroom caps.
In a bowl, combine the ground chicken, the ingredients for [A], and the chopped shiitake mushroom stems. Mix together well by hand, then divide into six equal portions (to be used as the filling). Lightly sprinkle the underside of each shiitake mushroom cap with potato starch. Press the filling into the caps and flatten out the surface.
Combine the ingredients for [B] to make the teriyaki sauce. Oil a frying pan with vegetable oil and place over medium heat, then add the stuffed shiitake mushrooms, filling-side down. Fry for about 2 min, then cover and reduce the heat to low, and steam-fry for an additional 3 min. Turn the shiitake mushrooms over and fry over medium heat for about 2 min, then cover and reduce the heat to low, and steam-fry for about 3 min.
Remove from heat and add the teriyaki sauce. Cook over low heat, moving the pan around to coat the mushrooms as the sauce cooks down. Serve garnished with lightly drained grated daikon radish and sprinkled with shichimi seven spice.