Holiday Shiitake Mushroom Jeon - Double Coating with Frying Mix Keeps the Filling Intact

Steps

1. 1

   Lightly wipe the outside of the shiitake mushrooms with a paper towel and remove the stems.

2. 2

   Finely mince the mushroom stems and green onion. In a bowl, combine 200g ground beef, 1T brewed soy sauce, 0.5T black pepper, 0.5T minced garlic, 2T mirim, minced green onion, minced mushroom stems, and 1T frying mix to make the filling.

3. 3

   Flip the shiitake mushrooms over, dust once with frying mix through a sieve, stuff with the filling, then dust with frying mix one more time.

4. 4

   Crack 4 eggs through a sieve and beat to remove the chalaza.

5. 5

   Heat a generous amount of cooking oil in a pan, and when hot, dip only the bottom of each stuffed mushroom in the egg wash and place in the pan. Cover with a lid and cook on low heat for 5 minutes.

6. 6

   Remove the lid, flip, and lightly cook the top side until done.