Stuffed mushroom meat

Cut the mushrooms into shafts and head parts. Make a 1mm wide cut on the surface of the head and cut the shaft into thin strips.

Add the mushroom shaft part and [A] in a bowl and mix to make the seeds.

Sprinkle a thin layer of flour on the inside of the mushroom head and then stuff it with the seeds from [2].

Place a frying pan with salad oil over medium heat and grill the mushrooms with the portion filled with the seeds on the bottom.

When the surface of the seed is cooked, add kelp stock, cover it with aluminum foil and steam it.

Make a sauce. Combine the seasonings other than water-dissolved potato starch in another pot and heat to a boil. Turn off the heat, add water-soluble potato starch and mix, then heat again to thicken.

The mushrooms are cooked for about 15 minutes. Remove on a cutting board and cut in half. Return to the frying pan and brown the cross section to give it a good finish.

Serve in a bowl and pour the sauce from [6] to complete.