Meat-stuffed Shiitake Mushroom Teriyaki
There is a debate about whether to eat the stem of shitake mushrooms or not, but it is perfectly fine to do so. When you are making this recipe, you will want to cut off the stem and chop it finely to mix with the other ingredients.
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 naga-negi long onion (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
- 100 g grated daikon radish
- Shichimi seven spice, to taste
- Potato starch, a small amount
- 1/2 tbsp vegetable oil
Remove and reserve the stems from the shiitake mushrooms. Cut the hard tips off of the bases of the stems and finely chop. Make cuts into the tops of the caps of the shiitake mushrooms to make a "grid" across their surfaces.
In a bowl, combine the ground chicken, the ingredients from [A], and the chopped shiitake mushroom stems. Mix well together by hand, then divide into six equal portions (to be used as filling). Lightly sprinkle the underside of each shiitake mushroom cap with potato starch, then press the filling into the undersides of the caps, flattening out the surface of the filling.
Combine the ingredients for [B] to make the teriyaki sauce. Oil a frying pan with vegetable oil and heat over medium heat, then add the stuffed shiitake mushrooms, filling side down. Fry for about 2 min, then cover and reduce heat to low, and steam-fry for an additional 3 min. Turn the stuffed shiitake mushrooms over and fry over medium heat for about 2 min, then cover and reduce heat to low, and steam-fry for about 3 min.
Remove from heat and add the teriyaki sauce, and cook over low heat, moving the pan around to coat as the sauce cooks down. Serve garnished with gently drained grated daikon radish and sprinkled with shichimi seven spice.