Braised Meat-stuffed Shiitake Mushrooms
Enjoy with burdock root, carrot and a Japanese-style sauce.
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Remove stems from the shiitake mushrooms, then mince the soft part of the stems. Julienne the carrot, shave the burdock root into thin pieces, then place into vinegared water (vinegar not included in ingredients) to remove bitterness.
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Place the ground chicken, egg and (A) into a bowl and thoroughly mix together. Add in the minced portion of shiitake mushroom and mix further.
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Lightly dust the inside of the shiitake mushroom caps with flour, then stuff with (2).
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Stir (B) together in a pot over heat. Once boiling, add in (3), cover with a lid and simmer over medium heat. Add in the carrots and burdock root half way through cooking.
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Once simmered, serve into dishes. Add the potato starch dissolved in water to remaining cooking liquids to prepare a thick sauce. Pour onto the ingredients and sprinkle on the green onions to finish.
Cooking Basics
The stem can be easily removed by folding it over and pulling it off at the base, where it is attached to the cap. You can also cut it off from under the cap with a knife.
The hard base, called "ishizuki" in Japanese, is the blackish tip at the end of the stem. Use a knife to cut or scrape off this portion.
Since the flavor of this root vegetable is located between the skin and the root itself, peel off the skin as thinly as possible. For recently picked and fresh roots in soil, a quick scrub with a natural bristle scrubber or vegetable brush is sufficient. For older roots that have become hard, scrape with the back of a kitchen knife to remove the skin. Burdock root has a high lye content. Cut and soak in water for about 5 to 10 minutes to remove excess lye. However if soaked for too long or if the water is replaced, the flavor also will seep out.
Scrape off the skin, lay a kitchen knife against the burdock root in a manner to start shaving off from the end and then proceed to shave off thin pieces. Have a bowl full of cold water ready to directly catch the burdock root shavings.
Cut a peeled carrot into 4 to 5 cm (about 2 in.) pieces lengthwise, and slice each piece into 3 mm (0.1 in.) wide planks, gradually sliding and stacking the slices. Lastly julienne these into 3 mm (0.1 in.) width thin sticks.
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