The Real Japanese Izakaya Cookbook
These juicy morsels are packed with the umami of the ground pork, ginger, and sake.
You Will Need
Make several cuts along the length of the leek, then chop finely. Cut the stems off the shiitake mushrooms, discarding the hard ends. Finely chop the rest of the stems.
Combine the ground pork, the chopped leek, the chopped shiitake stems, and the seasoning ingredients in a bowl and mix well. Divide into four equal portions.
Heat the vegetable oil in a frying pan over low heat. Add the stuffed mushroom caps, meat side down, and cook for about 2 minutes. When the meat is browned, turn the mushroom caps over, cover with a lid and cook for another 5 minutes or so. Transfer to a serving plate and top each with a dab of minced ginger.
Tip: If you dust the insides of the mushroom caps with flour, the filling will be less likely to fall out. Form he filling into a nice rounded shape.