Cheese-filled mushrooms with sweet and sour bean paste
Mushrooms can be thoroughly absorbed in a frying pan to bring out a more unique texture. This time we used four types of mushrooms, but try making them using the mushrooms you like at home.
How to make it
1
Cut each of the four types of mushrooms into small pieces that are easy to eat. Place the frying pan over high heat and add the mushrooms before roasting. It's OK because there's no oil. Cook until it shrinks as it is imagined to remove moisture from the mushrooms.
2
Put [A] in a pot and heat it. Once it boils, remove from the heat and mix with the water-dissolved potato starch. Reheat and remove from heat when it thickens.
3
Sprinkle the mushrooms in [1] with Hachi-kaibijin, add pizza cheese and lightly stir-fry.
4
Once the cheese has melted, place in a bowl and pour in the bean paste from [2]. Topped with chopped green onions if desired.
Ingredients for 2 people
-
- Shiitake
- 30g
-
- Shimeji
- 30g
-
- Maitake
- 30g
-
- Enok
- 30g
-
- Happo-mibijin (can be used as a substitute with soy sauce + mirin)
- 1/2 tbsp
-
- Pizza cheese
- 50g
-
- Use chopped green onions
- 5g
-
[A]
- Kelp broth
- 50cc
-
- Light soy sauce
- 1/2 tbsp
-
- vinegar
- 1 tablespoon
-
- sugar
- 1/2 tbsp
-
- Dark soy sauce
- 1/2 tsp
-
- Water-soluble potato starch
- 1/2 tbsp
[PR]
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