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Stuffed Shiitake Mushroom Pouches

Custo $8, economizar $12

Fonte: Recommended by CookPal

  • 40 Min
  • 4 Porções
  • $8

INGREDIENTES

  • Main Ingredients

    • 2 sheets fried tofu (40g)
    • 🍄 4 small shiitake mushrooms
    • 30g frozen edamame
    • 1/2 tbsp potato starch

  • Meat Filling

    • 120g ground pork
    • 1 tsp grated ginger
    • 1/2 tbsp sake
    • 🧂 Pinch of salt and pepper
    • 1/2 tbsp potato starch

  • Seasoning

    • 1 tbsp sake
    • 1 tbsp mirin
    • 🍬 1 tsp sugar
    • 🧂 1/3 tsp salt
    • 1 tsp soy sauce
    • 💧 150ml water

  • Thickening Agent

    • 1 tsp potato starch
    • 💧 1 tsp water

PASSOS

1

Cut off the stems of the shiitake mushrooms, separate the caps and stems, and chop the stems. Coat the caps with potato starch. Defrost the edamame under running water.

2

Wipe off excess oil from the fried tofu with a paper towel, cut them in half, and open them up.

3

In a bowl, mix the meat filling ingredients along with the chopped mushroom stems until sticky. Divide into four portions and stuff the mixture into the shiitake caps.

4

Stuff the filled shiitake mushrooms into the tofu pouches and secure the openings with toothpicks. Repeat to make four pouches.

5

Add the seasoning ingredients to a pot and bring to a boil. Add the tofu pouches, cover, and simmer on low heat for 10 minutes. Remove the tofu pouches and place them on a serving plate.

6

Add the edamame to the pot and bring to a boil. Stir in the thickening agent and cook until the sauce thickens.

7

Pour the thickened sauce over the tofu pouches and serve.

NUTRIENTES

Por 1 Porção

🔥

250

Calorias

  • 15g
    Proteína
  • 20g
    Carboidratos
  • 10g
    Gorduras

💡 Dicas

Rolling the tofu with chopsticks makes it easier to open.Mix the meat filling thoroughly to ensure it binds well.Simmer gently to allow the flavors to infuse into the tofu.

⚠️ Precauções

Esta receita é apenas para inspiração. O uso específico deve ser ajustado de acordo com as diferenças individuais.