Hello! It’s been a while since I last posted a recipe. As a CPA (Certified Public Accountant), my life gets crazier from January to April. I would say it’s the “occupational hazard.” I’m glad to have more time now and can write more blogs!
When I was in New York for a business trip a couple of weeks ago, I finally had dinner at a vegan Korean restaurant Hangawi. Before I went to the restaurant, I checked their menu and pictures posted on Yelp and did some research. 🙂 One of the dishes that looked good based on my research was stuffed shiitake mushrooms so I started my dinner with the dish. It was very tasty! I wanted to make them at home so I was studying how to make them while eating them.
I wasn’t sure what were stuffed in shiitake mushrooms so I’m making my own version today. Let’s begin!
- Wipe shiitake mushrooms with a dump towel to clean. Remove the stems and cut off the hard part of the stems.
Chopped the cap and 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. I had extra filling so I just made tofu patties and cook them together.
8. Flip them over and cook for a few more minutes until it became golden brown.
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 thickens. 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.
These mushrooms are good without any sauce.
But if you eat them with the sauce and mayonnaise, they tastes so much better! Shiitake mushrooms has a “meaty” texture and it goes well with fluffy tofu filling. I wanted to add something crunchy like lotus roots but I couldn’t find fresh ones. I think they will add a nice texture.
I used homemade non-oil mayonnaise. I posted a mayonnaise recipe before but I have even better recipe now. I’ll post the new one soon.
I hope you try this recipe!
- 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
- 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.
- Chopped carrot and green onion into small pieces.
- Grate ginger.
- Pat tofu with a paper towel and crumble it in bowel. Use your hand and press it down to mash tofu.
- Add vegetables and seasoning into mashed tofu and mix well by hand.
- Stuff shiitake mushrooms with the tofu mixture. Pack the mixture tight into tofu.
- 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.
- Flip them over and cook for a few more minutes.
- While cooking shiitake mushrooms, mix potato starch and water well.
- Put the potato starch mixture, soy sauce and sugar in a small pan and bring it to boil.
- Cook it until it thicken. Keep stirring. If it gets too thick, add more water and cook more.
- Drizzle the sauce and mayonnaise over shiitake mushrooms and sprinkle ground sesame seeds.
Renae says
Yum! I cannot wait to make these.I have made nearly all of your recipes and they have been a big hit with myself and my family.You and your recipes are fantastic! Thank You!