Ground Chicken Stuffed Shiitake Mushrooms

1. 1

   Rinse the inside of the umbrella-like bloom of the shiitake mushrooms.

2. 2

   Remove the hard part of the stem, and drain.

3. 3

   Cut off the ends of the stems - we'll be using them in Step 2.

4. 4

   Create the sauce.

5. 5

   Combine the chicken, ginger, sake and soy sauce ingredients and the mushroom stems in a blender and pulverize.

6. 6

   Lightly mix in the katakuriko.

7. 7

   Preheat your oven to 200C.

8. 8

   Spread out a baking sheet on your oven pan and line up the mushrooms with their backs facing down.

9. 9

   Make a ring on each one with the mayonnaise.

10. 10

    Lightly sift the flour over Step 3 (I use a tea strainer).

11. 11

    Use a spoon to place the ground chicken from Step 2 on top of the mushrooms from Step 4.

12. 12

    Spread out evenly over the 6 mushrooms.

13. 13

    Use the back of the spoon to lightly press down on them, then sift flour over the top a few times.

14. 14

    Place Step 5 in the oven and bake at 200C for 15-20 minutes.

15. 15

    Once they've finished baking, place on a plate, top with the sauce, and it's complete.

16. 16

    Use whatever toppings you like.

17. 17

    I recommend this Seriously Delicious Teriyaki Garlic Sauce, from user 3103 -.

18. 18

    I topped my mushrooms with this.

* Per serving · 4 servings · Values may vary.

No additional tips available.