Stuffed Sautéed Shiitake Mushrooms

The Real Japanese Izakaya Cookbook

Posted by Tuttle Publishing

About

These juicy morsels are packed with the umami of the ground pork, ginger, and sake.

Serves 2

Share

You Will Need (12 things)

  • 4 -in (10-cm) length Japanese or baby Leek , or thick green onion, (white part only) trimmed and chopped
  • 4 Large fresh Shiitake Mushrooms
  • 6 oz (170 g) Ground Pork
  • Sea Salt for sprinkling, to taste
  • Flour for sprinkling
  • 1 tbsp Vegetable Oil
  • 3/10 tsp Minced Fresh Ginger

  • For the seasoning

  • 1 tsp Sake
  • 1 tsp Soy Sauce
  • 1 tsp Cornstarch
  • 1 pinch Of Sea Salt , to taste

Steps (4 steps, 35 minutes)

  1. 1

    Make several cuts along the length of the leek, then chop finely. Cut the stems off the shiitake mushrooms, discarding the hard ends. Finely chop the rest of the stems.

  2. 2

    Combine the ground pork, the chopped leek, the chopped shiitake stems, and the seasoning ingredients in a bowl and mix well. Divide into four equal portions.

  3. 3

    Sprinkle a little salt and flour on the insides of the mushroom caps. Stuff with the meat mixture, forming an even mound in each cap.

  4. 4

    Heat the vegetable oil in a frying pan over low heat. Add the stuffed mushroom caps, meat side down, and cook for about 2 minutes. When the meat is browned, turn the mushroom caps over, cover with a lid and cook for another 5 minutes or so. Transfer to a serving plate and top each with a dab of minced ginger.

    Tip: If you dust the insides of the mushroom caps with flour, the filling will be less likely to fall out. Form he filling into a nice rounded shape.