Stuffed Shiitake

Name: Stuffed Shiitake
Cuisine: Japanese
Ingredients: 2 tbs psaké (rice wine); 2 tbs psaké (rice wine); 1 tsp very finely chopped root ginger; 3 spring onions, finely chopped; 150 g shelled raw prawns, minced; 300 g boned chicken meat, minced; a little plain flour; 12 medium - sized fresh shiitake; 1 tbsp soy sauce; olive oil; salt to taste; 4 tbsp soy sauce; 2 tbsp mirin(sweetened rice wine); 2 tbsp mirin(sweetened rice wine); 1 tbsp caster sugar; 1 tbsp saké (rice wine); 1 tbsp saké (rice wine)

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Complete Mushroom Book

By Antonio Carluccio

Published 2005

About

This Japanese recipe also represents Chinese cooking because the shiitake mushroom, so popular now and available in every supermarket, is very commonly used in both countries (and indeed, increasingly, in the rest of the world). The recipe was suggested by my Japanese friend, Miho.

Ingredients

12 medium - sized fresh shiitake
a little plain flour
300 g boned chicken meat, minced

Asia
China
Japan
Sauce

Method

Clean the shiitake well and discard the stems.

Dust the inner part of the shiitake with the flour. Mix together the chicken, prawns, spring onion, ginger, saké, soy sauce and a pinch of salt. Use a little to fill the cavity of each mushroom. Fry the stuffed mushrooms gently for 5 minutes on each side in a little olive oil, covered. Uncover and add the ingredients for the sauce. Let them