【しいたけの肉詰めの作り方】ふっくら肉厚ジューシー！お肉が剥がれない方法をご紹介します。お弁当のおかずにもオススメ！-Meat Stuffed Shiitake Mushroom-【料理研究家ゆかり】

Today, I made shiitake mushroom meat stuffing. Hello, I'm Hikari, a cooking researcher. This channel is a channel that introduces various cooking recipes and useful information. Please subscribe to the channel and enjoy it. Today, I would like to make shiitake mushroom meat stuffing. I would like to introduce how to make shiitake mushroom meat stuffing easier to remove from shiitake mushrooms. The ingredients are easy to make and very easy to make. There are some points, so please enjoy it to the end. Then please. First of all, I will introduce the ingredients for shiitake mushroom meat stuffing. Here are the ingredients. Shiitake mushroom, pork, perilla, egg, bread crumbs, milk, potato starch, mayonnaise, grated ginger, chicken stock, and salad oil. I will make shiitake mushroom meat stuffing with these ingredients. The amount of shiitake mushroom is different in size, so please prepare it according to the amount of meat. And this time, I would like to add perilla to the meat stuffing. If you add perilla, it will have a refreshing finish, so please try it. And the point to soften the meat stuffing is potato starch and mayonnaise. If you add these two, you can lock the meat stuffing and it will have a very soft finish. Next, I will introduce the ingredients for seasoning. Here are the ingredients. Soy sauce, mirin, cooking wine, water, sugar. I will season with these ingredients. This time, I would like to finish it with a sweet and spicy taste. So, I will make it with these ingredients. Then I would like to make it immediately. First of all, soak the bread crumbs in milk. Put the bread crumbs and milk here. And mix. By soaking the bread crumbs in milk like this, the meat stuffing will be more familiar. Please soak it like this. Next, I will cut the perilla. First, align the stems and cut them off. And roll it around. And cut it in half. Align the cut ends. And let's make a line cut. Please make a slightly thicker line cut. After making a line cut, cut it roughly. Please cut the perilla roughly like this. Next, I will cut the shiitake mushrooms. First, cut off the shaft of the shiitake mushroom. Cut it off like this. And I will make a shallow cut on the surface of this umbrella. Then the fire will be better and the taste will be easier to get used to. Let's put it diagonally like this. Please make a cut like this. I will put the rest of the shaft in the meat stuffing. The tip part is dry, so cut it off. And then I will chop it appropriately. Please cut the shaft like this. Then I will cut the rest of the shiitake mushrooms in the same way. Please cut the shiitake mushrooms like this and prepare them. I'm making 6 this time. I would like to use this according to the amount of meat stuffing. Next, melt the eggs in a bowl. Let's mix this well. For eggs, put half of them in the meat stuffing. I will use the other half when stuffing the shiitake mushrooms. Let's break the eggs like this. Then I will make the meat stuffing. Put the pork in the bowl. And here is the chicken soup base. And grated ginger. And potato starch. And add mayonnaise. First, let's mix this well. After mixing roughly, add half the egg liquid here. Please put in half. And let's mix this well. By the way, the egg I use this time is M size. Please mix well until it becomes a little sticky like this. Then add bread crumbs, shiso, and chopped shiitake mushrooms. And I will mix this well. This is the meat stuffing. Then I will stuff the shiitake mushrooms with meat stuffing. First, apply the remaining egg liquid inside the shiitake mushrooms. If you apply the egg liquid before stuffing the meat stuffing like this, it will be difficult for the meat stuffing to come off from the shiitake mushrooms when you bake it. Please apply it firmly to this groove. And let's apply it to this edge. Please apply it firmly like this. Then take the meat stuffing and stuff it in this. First, let's stuff the meat stuffing firmly in this groove. Yes, it's okay. Please stuff the meat stuffing like this. It's the edge part, but please stick the shiitake mushrooms and meat firmly with your fingers. Yes, it looks like this. Then, I will stuff the rest in the same way. Yes, I finished stuffing everything. This time, I prepared 6 shiitake mushrooms earlier, but the meat stuffing was a little left over and it became 8 pieces in total. This depends on the size of the shiitake mushrooms, so I think it would be good to aim for about 6 to 8 pieces. Then, I will sprinkle potato starch on top of this. By doing so, the meat will not come off easily. Also, the spiciness of the sauce will be improved. This is ready for shiitake mushroom meat stuffing. Then, before baking, I will combine the sauce. First, soy sauce, mirin, cooking wine, water, and sugar. Let's mix this well. Please mix well until the sugar is gone. This is ready for the sauce. Let's bake in a frying pan. First, let's put salad oil in the frying pan. Turn it on once. Spread the oil all over the frying pan. The heat is medium. Then, put the shiitake mushroom meat stuffing on the bottom. Please put it so that you can hold it down. Then, add about 1 tablespoon of water. Please put a little. Then, cover it and reduce the heat to low. I will steam it for about 4 minutes as it is. Yes, it's been 4 minutes. Open the lid. Then, check the color. When it turns golden brown, turn it over. After turning it over, cover it again and bake it for about 4 minutes on low heat. Yes, it's been 4 minutes. Open the lid. Then, check the color again. When it turns golden brown, turn it over again. Then, reduce the heat to medium. Then, pour the sauce you made earlier. After adding the sauce, reduce the heat to medium. Then, let's boil the shiitake mushroom meat stuffing as it is. If you move it too much, the meat will come off easily. At first, please boil it so that it does not move too much. If you shake the frying pan a little like this, it will be easier to mix. If you do this too much, it will come off. I think it's better to do it from time to time. Please boil it until it gets a little thicker in the sauce. After about 1 minute, turn it over. And I will boil it again as it is. At this time, please boil it while shaking the frying pan from time to time. After that, let's boil it while rolling it a little. After about 2 minutes, the sauce will get a little thicker like this. Then turn off the heat. This completes the shiitake mushroom meat stuffing. First of all, the meat stuffing does not come off like this, and it is beautifully finished. Then I would like to serve it on a plate. Yes, this completes the shiitake mushroom meat stuffing. It was finished like this. In this way, the meat and shiitake mushrooms are also firmly attached. And the sauce is also well entwined and looks delicious. This is complete. Then I would like to have it immediately. Then I will have it. This meat part is very soft. And the scent of this perilla is a great accent. The balance between shiitake mushrooms and meat is the best. Yes, it was delicious today as well. This is the point of shiitake mushroom meat stuffing. First of all, I think that the number of shiitake mushrooms will change depending on the size. I think that you can make about 6 to 8 shiitake mushrooms with a diameter of 3 cm to 4 cm. Please set this amount of shiitake mushrooms as a guide. And the point of meat stuffing. This time, mayonnaise and potato starch are added to the meat stuffing. If you add these two, the meat will have a very soft and juicy finish. And the point of shiitake mushrooms. First, cut off the stem of the shiitake mushroom and make shallow cuts on the surface of the umbrella. By doing so, the fire will be better and the taste will be easier to soak in. And the part of the cut-off shaft. Cut off the dry tip and finely chop it and put it in the meat stuffing and use it. By doing so, the umami of the meat stuffing will be improved and the finish will be delicious. And the point of stuffing the meat stuffing. When stuffing the meat stuffing, apply the excess egg liquid firmly inside the shiitake mushroom. By doing so, the eggs will harden when baked and the meat stuffing will be difficult to peel off. Please try this method. When stuffing the meat stuffing, make sure that the border between the meat and the shiitake mushroom is traced with your finger. And the point of baking. When baking, be sure to bake the meat stuffing at the bottom. And by steaming both sides, you can cook it well. After that, pour the sauce you made and boil it. I think that if you boil it for about 2 minutes, it will thicken. If you turn it over too much at this time, the meat will peel off easily, so shake the frying pan from time to time and boil it. This time, I made it sweet and spicy, but you can season the meat with salt and pepper and eat it as it is. The last seasoning is up to you. The ingredients are easy to make and the method is very easy. It's very delicious, so please try it. Yes, so today I made shiitake mushroom meat stuffing. I have a lot of other videos on my channel. Please subscribe to the channel and enjoy it. And Twitter, Instagram, Facebook, TikTok. I'm uploading a lot of things here, so I'd be happy if you could follow me. Thank you. So I'd like to end it here today. Thank you for watching until the end today. Please press the good button. See you in the next video. Bye bye.