Pan-Fried Stuffed Shiitake Mushroom Boxes

Name: Pan-Fried Stuffed Shiitake Mushroom Boxes
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Ingredients: 24 Soaked shiitake mushrooms (washed, stems trimmed, simmered in chicken broth for flavor); 50 g Shrimp meat (minced into a paste); 150 g Fatty lean pork (minced); 2 Eggs (for batter); 50 g Flour (for batter); 1 Water chestnut (peeled, washed, crushed with a knife into a paste); 15 g Cooking wine; 5 g Salt; 5 g MSG; 35 g Sesame oil (used in parts); 5 g Minced scallion; 5 g Minced ginger; 150 ml Chicken broth (for simmering the mushrooms and braising); 50 g Rendered chicken fat (for pan-frying); 15 g Toasted sesame seeds (for sprinkling over the finished dish)

Shiitake mushrooms stuffed with a shrimp and pork filling, coated in egg batter, pan-fried, then braised — a Korean-style dish with a pale yellow color and a soft, smooth, refreshing bite.

1h 15m

Easy

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Pan-Fried Stuffed Shiitake Mushroom Boxes

Ingredients

Soaked shiitake mushrooms (washed, stems trimmed, simmered in chicken broth for flavor) 24

Shrimp meat (minced into a paste) 50 g

Fatty lean pork (minced) 150 g

Eggs (for batter) 2

Flour (for batter) 50 g

Water chestnut (peeled, washed, crushed with a knife into a paste) 1

Cooking wine 15 g

Salt 5 g

MSG 5 g

Sesame oil (used in parts) 35 g

Minced scallion 5 g

Minced ginger 5 g

Chicken broth (for simmering the mushrooms and braising) 150 ml

Rendered chicken fat (for pan-frying) 50 g

Toasted sesame seeds (for sprinkling over the finished dish) 15 g

Instructions

Make the filling

Mince the pork and shrimp together into a paste. Peel, wash, and crush the water chestnut into a paste with a knife. Combine all three in a bowl along with the minced scallion, minced ginger, salt, cooking wine, and sesame oil. Stir vigorously in one direction with a knife or spatula until the mixture becomes sticky and cohesive.

Assemble the mushroom boxes

Wash the soaked shiitake mushrooms, trim off the stems, and simmer them in chicken broth until they absorb the flavor. Remove and let cool. Line 12 mushrooms in a bowl with the smooth side facing down. Shape the pork-shrimp filling into 12 equal balls and place one on top of each mushroom in the bowl, then cover with the remaining 12 mushrooms to form stuffed mushroom boxes.

Pan-fry

In a bowl, whisk the eggs together with the flour to make a smooth batter. Heat a pan, add the rendered chicken fat, then thoroughly coat the mushroom boxes in the egg batter. Arrange the coated boxes in a neat square pattern in the pan and pan-fry over low heat for about 1 minute, then carefully flip and pan-fry the other side until set. Lift the boxes out with a slotted spoon to drain.

Braise and finish

Heat a wok and add the remaining rendered chicken fat. When hot, add the minced scallion and ginger and stir-fry briefly until fragrant. Pour in the chicken broth, add the salt and MSG, then slide in the pan-fried mushroom boxes. Bring to a boil, reduce the heat to low, and simmer gently until the sauce reduces and glazes the boxes. Drizzle with the remaining sesame oil, sprinkle evenly with toasted sesame seeds, and serve immediately.