Hello.I’m PAO

Shiitake mushrooms and shiso leaves are kneaded into a teriyaki teriyaki dish that goes well with rice.

The water in the shiitake mushrooms makes them very juicy.

Ingredients (for 3 people)

Minced chicken thigh 200g
Salt and pepper…a little
Shiitake mushrooms: 4
1/2 onion (finely chopped)
potato starch 2 tbsp
Grated ginger・・・1/2 piece
Shiso leaves: 5 pieces (shredded)
Salad oil 2 tsp

*Soy sauce, sake, mirin: 1.5 tbsp each
*Sugar: 1 tbsp

how to make

1.Chop the shiitake mushrooms and onions, and shred the green perilla.

2.Add salt and pepper to the minced chicken and mix well until sticky and whitish.

3.Add mushrooms, onions, potato starch, and grated ginger to 2 and mix. Add the green shiso and mix.

4.Roll into the desired size.

5.Heat salad oil in a frying pan and arrange the meatballs.
Cover and cook over medium heat until golden brown, then flip over.

6.Add the ingredients* that were mixed together and bring to a boil.
When it thickens, it’s done! !

It’s delicious even when it’s cold, so it’s recommended for lunch boxes.

When mixed with the egg yolk, it becomes mellow and delicious.
I wonder if people who are not good at shiitake mushrooms will be happy! ?

©PAO

Pao’s simple home meal Powered by livedoor blog (blog.jp)

Plump Juicy ♪ Shiitake Mushrooms and Perilla Japanese Style Teriyaki Chicken Meatballs ♪: Pao’s Easy Home Cooking Powered by Livedoor Blog (blog.jp)