Steamed shiitake mushroom stuffed with meat balsamic
How to make it
1
Remove the shiitake mushroom shaft and sprinkle potato starch on the inside of the cap.
2
Mix A and stuff it inside [1].
3
Pour olive oil in a frying pan and grill it with a shiitake mushroom cap on top.
4
Once both sides are cooked, add the sake and cover. (Low heat)
5
Add balsamic vinegar, green onions, water and ginger squeeze juice to [4] and steam it, add B, bring to a boil, turn off the heat. (Approximately 5 minutes)
6
Transfer [5] to a plate, add grey hair green onions, pour in Italian parsley, and sprinkle 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
-
- Chop the long green onion
- 18g
-
- Ginger squeeze juice
- 1 tsp
-
- Olive oil
- 1 tablespoon
-
- Alcohol
- 50cc
-
- Balsamic Vinegar
- 3 tablespoons
-
- long onion 3cm wide
- 1 bottle
-
- water
- 1 tablespoon
-
- Ginger squeeze juice
- 1 tablespoon
-
[B]
- sugar
- 10g
-
- Lemon juice
- A little
-
- soy sauce
- 10cc
-
- onions , cool with ice water and drain
- Appropriate amount
-
- Italian parsley for finishing, minced
- A little
-
- For finishing olive oil
- A little
