Kicchiri Kitchen: Stuffed Mushrooms

Delicious shitake mushrooms stuffed with tuna and spring onion.

serves 4 as an appetizer or side dish

12 shitake mushrooms

150 grams fresh minced tuna (maguro)

5 spring onions (aonegi)

3 tablespoons ponzu

a little black pepper

a little starch (katakuriko)

1. Cut the stems off the mushrooms.
2. Mince the spring onions, tuna and mushroom stems.
3. Put the black pepper, ponzu, tuna, spring onion and chopped stems in a bowl and mix well.
4. Mix in some katakuriko to bind the tuna mixture.
5. Stuff the mushrooms!
6. Grill for about 10 minutes.
7. Serve with extra ponzu to taste.

Note – You can substitute minced chicken for the tuna for a less-fishy version.