“Shiitake Mushrooms topped with Ground Fish”

Ingredients (6 servings)
12 shiitake mushrooms (take stems off)
160 g ground white fish
A
1/2 egg white
20 g nagaimo (yam, grated)
2+1/2 tbsp. mirin (Japanese rice wine)
1+1/2 tbsp. dashi (soup stock)
pinch of salt
B
1/2 cup sake
1/2 tsp. salt
aonori (green laver powder)
soy sauce and vinegar
red pepper powder

Method
 Grind fish and in a food processor until smooth.
 Soak mushrooms in . Take out and gently wipe mushrooms to remove liquid.
 Spread on to inner side of mushrooms and mold and shape.
 Boil steamer. Steam for 8 minutes over medium heat (fish on top) with lid half off.
 Glaze fish with mirin to bring out shine. Sprinkle with aonori on top before serving. Serve accompanied with red pepper powder and soy sauce and vinegar.

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