Ingredients (6 servings)
12 shiitake mushrooms (take stems off)
160 g ground white fish
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
1/2 cup sake
1/2 tsp. salt
aonori (green laver powder)
soy sauce and vinegar
red pepper powder
１ Grind fish and Ａ in a food processor until smooth.
２ Soak mushrooms in Ｂ. Take out and gently wipe mushrooms to remove liquid.
３ Spread １ on to inner side of mushrooms and mold and shape.
４ Boil steamer. Steam ３ for 8 minutes over medium heat (fish on top) with lid half off.
５ 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.