Stuffed Shiitake Mushrooms

Shiitake mushrooms stuffed with chicken minced meat. Chicken minced meat becomes white when they are cooked so this dish is also called “urajiro shiitake”, white back. This dish can be one of “osechi” dishes.

Ingredients
Chicken minced meat　　　　300g
Shiitake mushrooms (small)　12-15pcs
Egg　　　　　　　　　　　　1pc
Green onion　　　　　　　　1pc
Ginger　　　　　　　　　　　20g
Sake　　　　　　　　　　　　20㏄
Soya-bean sauce　　　　　　20㏄
Sugar　　　　　　　　　　　15㏄
Starch　　　　　　　　　　　10㏄

<Sauce>
Dashi soup　　　　　　　　　100㏄
Sake　　　　　　　　　　　　60㏄
Soya-bean sauce　　　　　　30㏄
Sugar　　　　　　　　　　　20㏄
Mirin　　　　　　　　　　　　20㏄

Dissolved starch　　　　　　　starch 15cc + water 45cc
Rice powder
Sesame

How to cook
1. Chop green onion and ginger. Mix green onion, ginger, minced meat, sake, soya-bean sauce, sugar, egg, and starch.
2. Cut off stems of shiitake mushrooms with scissors. Spread rice powder. Slightly cut top of the mushrooms. See picture.
3. Put meat mixture inside of the mushrooms.
4. Spread oil in a pan and heat. Cook meat side of the mushrooms. Turn around and cook mushroom side, but only for a few minutes.
5. Turn around again. Cook meat sides. Remove excess oil using kitchen papers.
6. Add <sauce>. Cover the pan and cook for 5 minutes at low heat.
7. Prepare dissolved starch. Pour into the pan and cook until the sauce gets thickened. Cover mushrooms with the sauce.
8. Sprinkle sesame to mushrooms sides.