Stuffed Shiitake Jeon
Shiitake caps stuffed with shrimp and meat filling, then gently pan-cooked.
Ingredients // Servings to be confirmed
Select ingredients as you prepare them.
Please follow the ingredient amounts below.
Steps //
- 01 Finely mince 100 g shrimp and knead with 200 g meat patty mixture, 2 tbsp pancake mix and 1 tbsp oil to make the shared filling. Use only 6 tbsp of that mixture for this dish. Cooking tip This batch is shared with the perilla jeon. The formula or packaged-product specification of the meat patty mixture is not yet confirmed.
- 02 Remove the mushroom stems and gently brush away dirt. Dust the inside of the caps with 1 tbsp pancake mix in total and shake off excess flour.
- 03 Place 1 tbsp filling in each cap and press it firmly into shape with a spoon. Cooking tip Keep the filling just above the edge of the cap rather than overfilling, so it cooks evenly.
- 04 Make the shared egg mixture by whisking 5 eggs, 1/3 tsp salt, 1 tbsp mirin and a little garlic powder. Take about half an egg’s worth and dip only the filled underside of each mushroom. Cooking tip This is one batch for all four jeon. A separate egg-mixture formula for this dish alone has not been confirmed.
- 05 Pan-fry over low heat in 2 tbsp oil. Add 2 tbsp water, cover, and cook gently for about 5 minutes until the filling is cooked through.
- 06 Transfer the cooked mushrooms to a wire rack to drain.
