Trim the stems of shiitake mushrooms, separate caps and stems, and chop the stems. Dust the inside of the caps with potato starch.

Remove the veins from the shrimp, rinse under running water, and finely chop.

In a bowl, tear the hanpen into small pieces, add the chopped shrimp, chopped mushroom stems, and other shrimp ball ingredients. Mix well.

Stuff the shiitake caps evenly with the shrimp ball mixture, shaping them neatly.

In a pot, combine the seasoning ingredients and bring to a boil. Add the stuffed mushrooms and simmer on low heat for about 10 minutes.

Heat the remaining broth over medium heat, then add the thickening sauce mixture while stirring until it thickens.