Meat-stuffed mushrooms

Cut the mushrooms into stems and heads. Make 1mm wide cuts on the surface of the heads and cut the stems into thin strips

Put the mushroom stems and [A] into a bowl and mix to make the mushroom mixture

Lightly dust the inside of the mushroom head with flour and then stuff it with the seeds from [2]

Heat a frying pan with salad oil over medium heat and fry the mushrooms with the stuffed side facing downwards

Once the surface of the seeds has browned, add the kelp stock, cover with aluminum foil and steam

Make the sauce. Combine all the seasonings except for the water-dissolved potato starch in a separate pot and bring to a boil. Turn off the heat, add the water-dissolved potato starch, mix, and return to the heat to thicken

Cook the mushrooms for about 15 minutes. Remove to a cutting board and cut in half. Return to the frying pan and brown the cut side for a better finish

Place in a serving dish and pour the sauce from [6] over it to finish