Stuffed Shiitake Mushrooms
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 5 large or 7-8 medium fresh shiitake mushrooms
  • ½ pack extra firm tofu (about 7 oz.)
  • ¼ cup chopped carrot
  • ½ tablespoon chopped green onion
  • ½ teaspoon grated ginger
  • 1 teaspoon miso
  • ½ teaspoon mirin
  • *Sauce
  • 1 tablespoon potato starch (katakuriko)
  • 3-4 tablespoon water
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar
  • *Garnish (Optional)
  • Mayonnaise
  • Ground sesame seeds
Instructions
  1. Wipe shiitake mushrooms with a dump towel to clean. Remove the stems and cut off the hard part of the stems. Chopped the rest of the stem into small pieces.
  2. Chopped carrot and green onion into small pieces.
  3. Grate ginger.
  4. Pat tofu with a paper towel and crumble it in bowel. Use your hand and press it down to mash tofu.
  5. Add vegetables and seasoning into mashed tofu and mix well by hand.
  6. Stuff shiitake mushrooms with the tofu mixture. Pack the mixture tight into tofu.
  7. Add a small amount of oil (if you like) into a pan and pan fried with the shiitake mushrooms down with a low heat. Cover the pan and cook for 10 minutes for medium size mushrooms and 15 minutes for large size mushrooms. Do not move shiitake mushrooms while cooking.
  8. Flip them over and cook for a few more minutes.
  9. While cooking shiitake mushrooms, mix potato starch and water well.
  10. Put the potato starch mixture, soy sauce and sugar in a small pan and bring it to boil.
  11. Cook it until it thicken. Keep stirring. If it gets too thick, add more water and cook more.
  12. Drizzle the sauce and mayonnaise over shiitake mushrooms and sprinkle ground sesame seeds.
Recipe by Asian Vegan & Beyond at http://www.asianveganandbeyond.com/stuffed-shiitake-mushrooms/