Super Juicy&Fluffy Stuffed Shitake Mushrooms & Green Peppers


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 egg
1/4 teaspoon each salt & black pepper
8~10 shitake mushrooms
2~3 green peppers
1 tablespoon each water and cake flour, mixed
POINT-ENG

*to see Japanese seasonings explanation please click here!

 

 

[ Directions ]
1-
1. First of all, let’s prepare the filling! Score the ginger skin with spoon.
POINT-ENG

*Because it has bumpy surface, It’s much easier to get rid of the skin with spoon instead of peeler.

 

 

2-
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.

2-
3. Cover the working surface with the tin foil and lightly press the surface to let the teeth come out.

2-
4. Now you can start grating as usual.

2-
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!

2-
6. You can use a rubber spatula to scrape the paste.

2-
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…
POINT-ENG

*Adding Japanese yam into filling makes very fluffy texture. if you don’t have Japanese yam, you can replace with potato(also needed to be grated)

 

 

2-
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.

2-
9. Use a roller pin or empty bottle or whatever you prefer to smash the yam.

2-
10. Japanese yam sometimes changes its color when peeled. To avoid that, you can add a bit of vinegar. Acidity can stop the discoloration.

2-
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!

2-
12. Add salt to the ground meat and mix well until it gets nice and smooth.
POINT-ENG

*Adding salt into protein(meat) and mix well will produce very smooth texture when cooked.

 

 

2-
13. Add the rest of the “solid” ingredients such as finely chopped green onion,miso. and mix well.
POINT-ENG

*you can substitute soy sauce for miso.

 

 

2-
14. Add egg, Japanese yam paste.
POINT-ENG

*make sure the miso is already blended into the filling before put these watery ingredients.

 

 

2-
15. And mix well make sure all the ingredients are well cooperated.
POINT-ENG

*You can use a spatula to mix if you are afraid of getting itchiness.

 

 

2-
16. Preparing the garnish. Cut off the shitake mushrooms stems.

2-
17. Before stuff in prepared filling, prepare “glue” mixture. Add water into the cake flour and mix well.
POINT-ENG

*Because of Shitake mushroom gills, filling will easily come off.

 

 

2-
18. Apply the glue on the reverse side of the mushrooms with the a brush.

2-
19. Put about a tablespoon of filing and press gently and make sure it’s sealed with no gap.

2-
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.

1-
21. Cut into about 2cm thick.

2-
22. While holding on your palm, directly stuff the filing into the green pepper.
POINT-ENG

*Hold green pepper against the palm so that filing won’t come out from the bottom. you could do it on the baking pan if you prefer.
*If you are using short fat bell pepper. Cut length wise and do the same.

 

 

2-
23. Sprinkle some black sesame.

2-
24. Put into the preheated oven(180 C )cook for 15minutes or so.
POINT-ENG

*When start showing clear juice coming out of the filling, it’s done!

 

 

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