Ground Chicken Stuffed Shiitake Mushrooms

• 6 Shiitake mushrooms
• 1 don't throw them away Shiitake mushroom stems
• 150 grams Ground chicken
• 1 piece Ginger
• 1 tsp Sake
• 1 tsp Soy sauce
• 1 tbsp Katakuriko
• 1 Mayonnaise (hidden flavor & adhesive)
• 1 Plain flour

1. Rinse the inside of the umbrella-like bloom of the shiitake mushrooms.
2. Remove the hard part of the stem, and drain.
3. Cut off the ends of the stems - we'll be using them in Step 2.
4. Create the sauce.
5. Combine the chicken, ginger, sake and soy sauce ingredients and the mushroom stems in a blender and pulverize.
6. Lightly mix in the katakuriko.
7. Preheat your oven to 200C.
8. Spread out a baking sheet on your oven pan and line up the mushrooms with their backs facing down.
9. Make a ring on each one with the mayonnaise.
10. Lightly sift the flour over Step 3 (I use a tea strainer).
11. Use a spoon to place the ground chicken from Step 2 on top of the mushrooms from Step 4.
12. Spread out evenly over the 6 mushrooms.
13. Use the back of the spoon to lightly press down on them, then sift flour over the top a few times.
14. Place Step 5 in the oven and bake at 200C for 15-20 minutes.
15. Once they've finished baking, place on a plate, top with the sauce, and it's complete.
16. Use whatever toppings you like.
17. I recommend this Seriously Delicious Teriyaki Garlic Sauce, from user 3103 -.
18. I topped my mushrooms with this.

shiitake mushrooms, mushroom stems, ground chicken, ginger, sake, soy sauce, katakuriko, mayonnaise, flour

Taken from cookpad.com/us/recipes/169759-ground-chicken-stuffed-shiitake-mushrooms (may not work)