Any idea for party dish? Tired of ordinary meat loaf? Here’s something you may want to try. Fully Japanese flavored filling stuffed in vegetable. It’s very suitable for gathering! Also showing you how to deal with some pain-in-neck ingredients. Wishing you all happy & tasteful 2014!!
[ Ingredients ]
~serves six ~
400g Ground pork
1/4 teaspoon salt
1 tablespoon Japanese yam paste
1/2 teaspoon ginger paste
2~3 stalks green onion, finely chopped
2 teaspoon miso
1/4 teaspoon each salt & black pepper
8~10 shitake mushrooms
2~3 green peppers
1 tablespoon each water and cake flour, mixed
[ Directions ]
1. First of all, let’s prepare the filling! Score the ginger skin with spoon.
2. One thing I don’t like grating ginger is that after grating, there is so much fiber stuck on the grater surface and it’s so hard to take it all out. Here ‘s the solution! prepare a sheet of tin foil.
3. Cover the working surface with the tin foil and lightly press the surface to let the teeth come out.
4. Now you can start grating as usual.
5. After grating, simply but gently take off the tin foil.. Look! all the ginger paste stays right on the tin foil and nothing left on the grater! You don’t have to use a brush spend a lot of time to wash off!
6. You can use a rubber spatula to scrape the paste.
7. Also prepare Japanese yam paste. This one has some mucus. witch if you have sensitive skin will make you itchy when touch directly. To make paste, we normally use a grater. but it gets very sticky on the working surface and hands get itchy some times…
8. Here’s another solution! after peeling (under running water to reduce the direct contact to the mucus) and put into a re-sealable bag.
9. Use a roller pin or empty bottle or whatever you prefer to smash the yam.
10. Japanese yam sometimes changes its color when peeled. To avoid that, you can add a bit of vinegar. Acidity can stop the discoloration.
11. Now you have a whole bag of Japanese yam paste! You can freeze the rest of it for another usage such as Japanese pancake also known as Okonomi-Yaki. *the recipe will be ready soon!
12. Add salt to the ground meat and mix well until it gets nice and smooth.
13. Add the rest of the “solid” ingredients such as finely chopped green onion,miso. and mix well.
14. Add egg, Japanese yam paste.
15. And mix well make sure all the ingredients are well cooperated.
16. Preparing the garnish. Cut off the shitake mushrooms stems.
17. Before stuff in prepared filling, prepare “glue” mixture. Add water into the cake flour and mix well.
18. Apply the glue on the reverse side of the mushrooms with the a brush.
19. Put about a tablespoon of filing and press gently and make sure it’s sealed with no gap.
20. I am using rather long thin green pepper. Most commonly sold shape in Taiwan. Cut the head off and take out all the seeds inside.
21. Cut into about 2cm thick.
22. While holding on your palm, directly stuff the filing into the green pepper.
23. Sprinkle some black sesame.
24. Put into the preheated oven(180 C )cook for 15minutes or so.
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