This dish is often prepared for special occasions in Japan, such as new year’s celebration. I strongly recommend to use Dried Shiitake. Fresh Shiitake won’t work well. Soak Dried Shiitake in water until absolutely soft, then you stuff them with the Chicken Mince Filling. It is not hard to prepare, but you need to do some fiddly work. I believe it is worth it.
Makes
2 to 4 Servings
Ingredients
30g Dried Shiitake Mushrooms *I used medium size
1 to 2 tablespoons Potato Starch *OR Plain Flour
Oil for cooking
Chicken Mince Filling
250g Chicken Mince
1/2 teaspoon grated Ginger
1/4 teaspoon Salt
1/8 teaspoon ground White Pepper OR Chilli
1 tablespoon Sake (Rice Wine)
1 thin Spring Onion *finely chopped
Sauce
1 cup Water that was used to soak Shiitake *OR Dashi Stock of your choice
1 tablespoon Sugar
2 tablespoons Mirin
2 tablespoons Soy Sauce
Method
- Clean and wash Dried Shiitake, then Soak in plenty of water for 1-2 hours OR until completely soft. Drain but save the water if you use it for cooking. Wash them well again.
- Gently squeeze the soaked Shiitake to remove excess water, place on a plate, and cover the inside of each Shiitake with Potato Starch. This will work as glue.
- In a mixing bowl, combine all the Chicken Mince Filling ingredients. Stuff each Shiitake with the Chicken Mince Filling.
- Heat a frying pan over medium low heat, very lightly oil the pan, cook Chicken Mince side of each Shiitake. When the surface is cooked, turn them over, add all the Sauce ingredients, and bring to the boil.
- Cover with a lid, and simmer, occasionally turning them over, until the sauce is reduced to the desired thickness.
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