Steamed shiitake mushroom stuffed with meat balsamic
[2] Adding squeezed ginger juice and green onions to the meat mixture will enhance the flavor
How to make it
1
Remove the stems from the shiitake mushrooms and sprinkle potato starch on the inside of the caps
2
Mix A and pack it inside [1]
3
Add olive oil to a frying pan and fry the shiitake mushrooms cap-side down
4
Once both sides are cooked, add sake and cover (low heat)
5
Add balsamic vinegar, green onions, water, and squeezed ginger juice to [4] and simmer. Add B and bring to a boil, then turn off the heat. (Approx. 5 minutes)
6
Transfer [5] to a plate, top with shredded green onions, sprinkle with Italian parsley, and drizzle with olive oil
Ingredients for 2 people
-
- Shiitake
- 13g x 9 pieces
-
- potato starch
- Appropriate amount
-
[A]
- Milk pork
- 100g
-
- egg
- 1/4
-
- Chop the onion
- 25g
-
- chopped green onions
- 18g
-
- Ginger squeeze juice
- 1 tsp
-
-
Olive Oil
Ardoino Extra Virgin - 1 tablespoon
-
Olive Oil
-
- Alcohol
- 50cc
-
- Balsamic Vinegar
- 3 tablespoons
-
- the green onion into 3cm pieces
- 1 bottle
-
- water
- 1 tablespoon
-
- Ginger squeeze juice
- 1 tablespoon
-
[B]
- sugar
- 10g
-
- Lemon juice
- A little
-
- soy sauce
- 10cc
-
- shredded green onions (for finishing) in ice water and drain.
- Appropriate amount
-
- Italian parsley for finishing, minced
- A little
-
-
Olive oil
finishing
Aldoino extra virgin
- A little
-
Olive oil
finishing
[PR]
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