🐷Juicy Shiitake Shumai🍄: Stuffed Mushrooms Steamed to Umami Perfection!

🐷Juicy Shiitake Shumai🍄: Stuffed Mushrooms Steamed to Umami Perfection!

Hi, I’m Francis, the host of this show, ‘Cooking with Dog.’ Konnichiwa! Today, we’ll be making shiitake shumai by stuffing the underside of shiitake mushroom caps with a seasoned meat mixture. We’ll steam them along with some vegetables. Let’s prepare the shiitake mushrooms. Use scissors to detach the mushroom stems. Don’t worry. The mushrooms won’t feel a thing! …I think. Using scissors instead of a knife makes it easier and safer. Cut off the tough base of the shiitake stems. We won’t use this part because it’s tough and not very clean. Finely chop two of the stems to add them to the meat mixture later. Slice them thinly lengthwise, stack them, then cut into thin strips before dicing finely. These finely diced shiitake stems will be added to the meat mixture later, adding a pleasant texture. The remaining two stems can be cut into thin strips and used for stir-fries or tempura. Arrange bite-sized pieces of cabbage and napa cabbage in a frying pan. Since we want to preserve the vibrant color of komatsuna spinach, we’ll add it later at a different stage. Next, let’s make the meat mixture. In a bowl, combine the ground pork, soy sauce, oyster sauce, sake, sugar, grated ginger, sesame oil, pepper, and chopped shiitake stems. Mix everything well until it becomes gooey. You’ll know it’s ready when the mixture feels slightly sticky and holds together. Create some space in the bowl by pushing the meat mixture aside. Add the finely chopped onions to the empty space. Add the potato starch to the onions and toss to coat. This will help retain their moisture and prevent the meat from becoming soggy. Then, mix the onions thoroughly into the meat mixture. Instead of stirring vigorously, gently fold them together. Otherwise, the onions may get crushed, and the flour coating may come off, making the mixture watery. Scrape off any meat sticking to your kitchen gloves and rinse them with water. Flatten the meat mixture. Divide the meat mixture into four equal portions. Now, let’s stuff the shiitake mushrooms. Lightly sprinkle flour on the underside of the shiitake mushroom caps. This will help prevent the meat from separating. Take one portion of the meat mixture, place it on a shiitake cap, and gently press it down. Slightly moisten your fingertips with water to create a smooth, clean finish. Make sure to press the filling slightly into the mushroom caps. This helps them stay firmly in place during cooking. Stuff the remaining mushrooms in the same way. This recipe also works wonderfully with ground chicken! By stuffing the shiitake mushrooms with the meat and steaming them, the deep umami of the shiitake blends harmoniously with the rich meat juices, creating an incredibly flavorful dish. Let’s steam the shiitake shumai. Arrange the stuffed mushrooms with some space between them on top of the cabbage and napa cabbage. Avoid overcrowding the mushrooms; they’ll cook evenly when they have room to breathe! Add about 120ml of water, cover with a lid, and turn the burner to high. Once strong steam starts escaping from the lid’s vent hole, lower the heat slightly and steam for about 6 minutes. This steaming method, which cooks the shumai along with vegetables using a small amount of water, keeps the shumai juicy while allowing the vegetables to absorb the flavors of the shiitake and meat, making both components even more delicious. Just before turning off the heat, flip the cabbage over and quickly add the komatsuna spinach, then cover again. Once the komatsuna spinach has softened, the dish is ready. Be careful not to overcook, as shiitake mushrooms will shrink. If the water runs low during steaming, add more as needed. Serve the piping-hot shiitake shumai on a plate with your favorite dipping sauce, such as ponzu or karashi vinegar soy sauce. The umami and texture of the shiitake mushrooms enhance the dish, making it even more flavorful! The pork must be fully cooked. If you’re unsure, cut one in half to check for doneness. Good luck in the kitchen! Just a few minutes’ walk from JR Motoyawata Station, Shunsai Living Kyo-ya is a cozy restaurant tucked away in a narrow alley a true hidden gem. This time, I ordered Lunch Course A. Three Appetizers Kinpira of Yacon and Beets Pickles with the rich umami of fermentation Lightly tangy and appetite-whetting. Simmered Daikon Leaves with Bonito Flakes Comforting flavor with the depth of bonito broth. I enjoyed them with a glass of draft beer. Seasonal Vegetable Dish of the Day On top of spinach, komatsuna, and fresh yuba, a smooth sauce made from grated wild yam (jinenjo) was gently poured. It was garnished with the buds, flower stems, and young leaves of nanohana (rapeseed greens), along with aromatic yuzu peel. The dashi-based yam sauce had a delicate flavor that brought the whole dish together. Kurobuta Pork Sauté and Organic Vegetable Salad The colorful salad was full of variety and very satisfying. The kurobuta pork went perfectly with a rich, Japanese-style sauce. The salad paired wonderfully with French dressing, roasted rice bran (nuka), and olive oil. The more I chewed the pork, the more its natural sweetness came through. This is the Japanese-style sauce poured over the kurobuta pork. The French dressing was made with grated onion. Additionally, condiments like Niigata salt, Himalayan rock salt, and roasted organic nuka were provided. Sprinkling nuka over the salad added a nutty flavor and a boost of nutrition. Pumpkin and Jujube Rice Porridge A gentle dish that warms the body. Paired with pickled vegetables like nukazuke and salted Chinese cabbage, the balance of flavors was just right. I enjoyed every bite to the end. Dessert and Drink A simple dessert of sweet simmered black beans, black sesame, and shiratama dumplings. Though I wasn’t sure at first, I chose coffee as my drink. Surprisingly, the pairing of a Japanese-style dessert with coffee wasn’t bad at all! This is the perfect place to enjoy a health-conscious meal. I was able to fully experience the charm of balanced, seasonal cuisine in a calm and relaxing atmosphere! Thank you so much for watching until the end. Please consider supporting our channel through Channel Memberships.

We’re making shiitake shumai by stuffing the underside of shiitake mushroom caps with a seasoned meat mixture. We’ll steam them along with some vegetables. The umami and texture of the shiitake mushrooms enhance the dish, making it even more flavorful!

How to Make Shiitake Shumai
https://cookingwithdog.com/recipe/shiitake-shumai/

(Serves 2) Cook Time: 20 minutes
80g Ground Pork (2.8 oz)
30g Onion, chopped (1.1 oz)
1 tsp Potato Starch
4 Fresh Shiitake Mushrooms, diameter: 7cm/2.8 inches

– Seasonings –
1 tsp Soy Sauce
1 tsp Oyster Sauce
1/2 tsp Sake, or water
1/4 tsp Sugar
1 tsp Grated Ginger Root
Sesame Oil
Pepper
120ml Water, approx. (4.06 fl oz)
100g Leaf Vegetables, napa cabbage, komatsuna, cabbage, etc (3.5 oz)
Karashi Mustard, optional
Ponzu Sauce, optional
Vinegar Soy Sauce, optional
Flour, to firmly attach the meat and mushrooms

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00:17 Preparing Shiitake Mushrooms and Vegetables
01:34 Preparing the Meat Mixture
03:14 Stuffing the Meat Mixture
04:17 Steaming
05:31 Shiitake Shumai is Ready
05:57 Chef Tastes the Dish
06:10 Chef’s Restaurant Visit and Lunch Course
08:33 Ingredient List for Shiitake Shumai

#shumai #shiitake #recipe