CookGo
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Stuffed Shiitake Mushroom Pouches

Cost $8, save $12

Source: Recommended by CookGo

  • 40 Min
  • 4 Servings
  • $8

INGREDIENTS

  • Main Ingredients

    • 2 sheets fried tofu (40g)
    • 🍄 4 small shiitake mushrooms
    • 30g frozen edamame
    • 1/2 tbsp potato starch

  • Meat Filling

    • 120g ground pork
    • 1 tsp grated ginger
    • 1/2 tbsp sake
    • 🧂 Pinch of salt and pepper
    • 1/2 tbsp potato starch

  • Seasoning

    • 1 tbsp sake
    • 1 tbsp mirin
    • 🍬 1 tsp sugar
    • 🧂 1/3 tsp salt
    • 1 tsp soy sauce
    • đź’§ 150ml water

  • Thickening Agent

    • 1 tsp potato starch
    • đź’§ 1 tsp water

STEPS

1

Cut off the stems of the shiitake mushrooms, separate the caps and stems, and chop the stems. Coat the caps with potato starch. Defrost the edamame under running water.

2

Wipe off excess oil from the fried tofu with a paper towel, cut them in half, and open them up.

3

In a bowl, mix the meat filling ingredients along with the chopped mushroom stems until sticky. Divide into four portions and stuff the mixture into the shiitake caps.

4

Stuff the filled shiitake mushrooms into the tofu pouches and secure the openings with toothpicks. Repeat to make four pouches.

5

Add the seasoning ingredients to a pot and bring to a boil. Add the tofu pouches, cover, and simmer on low heat for 10 minutes. Remove the tofu pouches and place them on a serving plate.

6

Add the edamame to the pot and bring to a boil. Stir in the thickening agent and cook until the sauce thickens.

7

Pour the thickened sauce over the tofu pouches and serve.

NUTRIENTS

Per 1 serving

🔥

250

Calories

  • 15g
    Protein
  • 20g
    Carbs
  • 10g
    Fats

đź’ˇ Tips

Rolling the tofu with chopsticks makes it easier to open.Mix the meat filling thoroughly to ensure it binds well.Simmer gently to allow the flavors to infuse into the tofu.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.