Peel and devein the shrimp, then finely chop them with a knife until sticky.

Mix the chopped shrimp with 1 tbsp potato starch, 1 tbsp sake, and 1/3 tsp salt to season.

Remove the stems from the shiitake mushrooms and lightly coat the caps with potato starch.

Stuff each mushroom cap with the shrimp mixture, pressing gently to secure.

Heat 2 tsp sesame oil in a frying pan over medium heat. Place the stuffed mushrooms shrimp-side down and cook until golden brown.

Flip the mushrooms and add 1 tbsp sake to the pan. Cover and steam for 2-3 minutes until the mushrooms are tender.