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Stuffed ****ake Mushrooms




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


original recipe from Setsuko Yoshizuka




List of Ingredients




1/2 lb ground chicken
2 inch negi, finely chopped (sprin onion or scallions are fine)
1 small green bell pepper, cored and finely chopped
1/2 beaten egg
1 tsp grated ginger
2 tsp gf soy sauce
1 tsp sesame oil
12-16 fresh shiitake mushrooms, cleaned and stems removed
2 tsp vegetable oil
1/4 cup sake
katakuriko starch or tapioca starch for dusting (katakuriko is a lily native to Japan and China)

gf soy sauce and karashi mustard for dipping (karashi is a special japanese mustard made from crushed seeds of Brassica juncea (a potherb known as mustard greens)



Recipe



Put ground chicken, negi, green bell pepper, and egg in a bowl and mix well. Add ginger, soy sauce, sesame oil and further mix well.

Sprinkle katakuriko starch over the stem sides of mushroom caps. Fill mushroom caps with the meat mixture.

Heat vegetable oil in a large skillet on medium heat. Place mushrooms the meat side down in the skillet and fry until browned. Flip them over.

Pour sake over mushrooms and cover and steam until meat is cooked through.

Serve stuffed mushrooms with soy sauce and karashi mustard on the side.