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.

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

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.

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

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.

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