Prepare all ingredients and wash the vegetables.

Wash shiitake mushrooms under running water.

Cut off the stems of the mushrooms using scissors.

Pat dry the mushrooms with a kitchen towel.

Chop the chives finely.

Make decorative cuts on the top of the mushroom caps.

Place shrimp, carrot, and mushroom stems into a food chopper and mince them.

Mix the minced ingredients with chopped chives.

Add 1 egg, 1.5 tbsp pancake flour, and 2/3 tsp salt to the mixture.

Coat the inside of the mushroom caps with pancake flour.

Spoon the filling into the mushroom caps.

Coat the filled side of the mushrooms with pancake flour again.

Dip the mushrooms in beaten egg.

Heat oil in a pan and cook the mushrooms on low heat, starting with the filled side down.

Flip the mushrooms and cook the top side until golden brown.