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How to Make Japanese Stuffed Shiitake Asian Cooking Recipe Cuisine
Recipe Makes for 4-6 Servings:
10 oz raw medium prawns
5 oz ground chicken
1.75 oz pork fat, very finely chopped
1 oz ham, finely chopped
1 spring onion, finely chopped
2 large cloves garlic, crushed
1 1/2 tbsp finely chopped water chestnuts
1 1/2 tbsp finely chopped bamboo shoots
1 1/2 tbsp grated fresh ginger
1 tbsp Chinese rice wine
1 tbsp oyster sauce plus extra
1 tbsp light soy sauce
2-3 drops sesame oil
1 egg white, beaten until frothy
1/4 tsp sugar
pinch, five spice powder
10 oz fresh shiitake mushrooms
32 fl oz. chicken stock
1 star anise
toasted sesame seeds, to garnish
Directions:
To make the stuffing, peel and devein the prawns. Finely chop the prawn meat and put it in a bowl with the chicken, pork fat, ham, spring onion, garlic, water chestnuts, bamboo shoots, ginger, rice wine, oyster sauce, soy sauce, sesame oil, egg white, sugar, five-spice powder and white pepper. Mix together thoroughly.
Remove the stalks from the shiitake and reserve. Generously fill each mushroom cap with stuffing, rounding the tops slightly. The amount of stuffing for each mushroom will differ depending on their size.
Pour the chicken stock and 2 cups water into a wok and add the star anise and reserved mushroom stalks. Bring to a boil over high heat, then reduce to a simmer.
Steam the mushrooms for about 15 minutes until the filling and the mushrooms are cooked through. Place on a serving platter and pour over a little of the broth.
For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong. Discover more about Jaew Bong, check out www.jaewbong.com.
10 oz raw medium prawns
5 oz ground chicken
1.75 oz pork fat, very finely chopped
1 oz ham, finely chopped
1 spring onion, finely chopped
2 large cloves garlic, crushed
1 1/2 tbsp finely chopped water chestnuts
1 1/2 tbsp finely chopped bamboo shoots
1 1/2 tbsp grated fresh ginger
1 tbsp Chinese rice wine
1 tbsp oyster sauce plus extra
1 tbsp light soy sauce
2-3 drops sesame oil
1 egg white, beaten until frothy
1/4 tsp sugar
pinch, five spice powder
10 oz fresh shiitake mushrooms
32 fl oz. chicken stock
1 star anise
toasted sesame seeds, to garnish
Directions:
To make the stuffing, peel and devein the prawns. Finely chop the prawn meat and put it in a bowl with the chicken, pork fat, ham, spring onion, garlic, water chestnuts, bamboo shoots, ginger, rice wine, oyster sauce, soy sauce, sesame oil, egg white, sugar, five-spice powder and white pepper. Mix together thoroughly.
Remove the stalks from the shiitake and reserve. Generously fill each mushroom cap with stuffing, rounding the tops slightly. The amount of stuffing for each mushroom will differ depending on their size.
Pour the chicken stock and 2 cups water into a wok and add the star anise and reserved mushroom stalks. Bring to a boil over high heat, then reduce to a simmer.
Steam the mushrooms for about 15 minutes until the filling and the mushrooms are cooked through. Place on a serving platter and pour over a little of the broth.
For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong. Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..
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