Mushroom and Meatball Stew

Mushroom and Meatball Stew

A warming tomato-base stew.

Cooking time
20 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 4)

Ingredients(Servings: 4)


1 clove

1 bulb

2 tsp

1 Tbsp

a dash


300 g (10.6 oz.)


20 g (0.7 oz.)

2 Tbsp

a dash

a dash

3 Tbsp


1 pack (388 g or 13.7 oz.)

a dash


  1. Quarter the fresh shiitake mushrooms, separate the shimeji mushrooms into small bunches and slice the button mushrooms in half. Mince up the garlic and dice up the onion into 3-4 cm (1.2-1.6 in.) cubes.
  2. Prepare the meatballs from the ingredients listed in (A). Add the egg, panko(Japanese bread crumbs), milk, soy sauce, pepper and white wine to the ground beef and combine all together well. Shape into 3 cm (1.2 in.) balls and cook in a fry pan coated with the vegetable oil.
  3. Melt the butter in a fry pan, saute the garlic and once fragrant add in to onions. Once the onions are translucent add in the shiitake mushrooms, shimeji mushrooms and button mushrooms and saute all together. Once the mushrooms have all softened add in (2), and (B) and simmer. As a finishing touch sprinkle on the parsley.

Cooking Basics

Ginger - mincing

Remove the skin of the ginger and thinly slice, gradually sliding and stacking the slices. Then mince the ginger into fine pieces, and slice again finely at right angles.


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