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Easy and delicious taste of autumn🍂

Tsuzumi-chan singing this was cute ~ 🙂 ↔️

Ingredients, detailed how to make, written in the text!

Detailed recipe is here 🗒️

< Material > For 2 people

・ 6 shiitake mushrooms

・ 100g minced pork

★ Potato starch tablespoon 1

★ 2 teaspoons sake

★ Ginger tube 2cm

★ Salt and pepper

< Seasoning >

Mirin tablespoon 2

· Sake tablespoon 2

· Soy sauce tablespoon 2

・ Sugar tablespoon 2

① Take the axis of shiitake mushrooms and chop them, if possible, decorate them as the finish will be beautiful

② Finely chop 100g of minced pork, add ★ seasoning and knead

③ Apply potato starch to shiitake mushrooms

④ Pack the seeds in the shiitake mushrooms (as if filling the gap)

⑤ Bake on both sides → When browned, cover and cook on low heat for 5 minutes on each side!

⑥ Add all seasonings and boil down until shiny

I can do it in about 15 minutes, so I definitely want 🙂 ↔️🍂

2025/11/16 Edited to

秋の味覚を活かしたしいたけ肉詰めは、家庭で手軽に作れるおもてなし料理としてもおすすめです。しいたけの軸をみじん切りにしてタネに入れることで旨味が増し、見た目も華やかになります。私もこのレシピを試した時は、ホッとする和風の味付けと、ジューシーな豚ひき肉の組み合わせに感動しました。下ごしらえで飾り切りをすると、おもてなしの席でもよく映りますし、子どもも喜んで食べてくれました。炒める際は、片栗粉をしいたけに軽くまぶしておくと、タネがしっかりとまとまって焼きやすくなります。焼き色がついたら蓋をして弱火でじっくり蒸し焼きにするのがポイントです。こうすることでしいたけがふっくらジューシーになり、甘辛いタレの照りも美しく仕上がります。また、調味料の砂糖やみりんが照りを出すだけでなく、味にコクを加えてくれるので、和食好きにはたまらない味わいに。調味料は事前に混ぜておいて、タレを入れたら煮詰める時間を調節すればお好みの照りと濃さに仕上げられます。秋の食卓にぴったりなこのひと品は特別な日にも普段のご飯にも活躍します。ぜひ、15分でできる簡単＆美味しい秋の味覚しいたけ肉詰めを試してみてください。きっと家族みんなの笑顔が増える料理になるでしょう。

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