No.046 Shiitake stuffed with meat
[A dish to enjoy crickets and the taste of autumn]
Cooking time: 20 minutes
“Grillus Kitchen” that delivers recipes using Grilus cricket ingredients
This time, we would like to introduce you to the shiitake stuffed with meat, a dish that lets you enjoy crickets and the taste of autumn!
Shiitake mushrooms represent the taste of autumn.
The thick and juicy texture is filling, and it is said that Akiko, which is available in the fall, has a stronger aroma.
A recipe that allows you to enjoy the taste of autumn using grilus extract, which is rich in the umami of crickets.
It is a dish that determines the umami without using many ingredients.
Please try it in the fall of appetite.
material
-
- Gryllus extract
- 3 tablespoons
-
- grilous powder
- 1 tablespoon
-
- shiitake mushroom
- 6 sheets
-
- Shiitake mushroom (chopped)
- 6 pieces
-
- soy meat
- 100g
-
- grated ginger
- 1 teaspoon
-
- sweet sake
- 2 tablespoons
-
- potato starch
- moderate amount
-
- Salad oil
- moderate amount
How to make
-
- Cut off the stems of the shiitake mushrooms and chop them finely. Make shallow incisions in a grid pattern on the surface of the shiitake mushroom cap.
-
- In a bowl, add soybean meat, shiitake mushroom stems, grilus powder, 1 tablespoon grilus extract, and grated ginger, mix well, and divide into 6 equal parts.
-
- Use a tea strainer to lightly sprinkle potato starch on the inside of the shiitake mushroom cap.
-
- Fill ③ with ②.
-
- Put salad oil in a frying pan and heat it up.
-
- When the meatballs are browned, turn them upside down and grill them. Add 2 tablespoons of water (not listed), 2 tablespoons of grilus extract, and mirin.
-
- When it boils down, turn the shiitake mushrooms over while adding the sauce to mix the flavors.
So crickets!
Grilus extract is a seasoning liquid extracted by a unique method from Futahoshi crickets grown on 100% food waste-derived feed.
It has a strong umami flavor similar to that of seafood, and can be used as a seasoning for everyday cooking just like soy sauce.
I would like to introduce three points of the recipe I introduced this time.
The first is to make a cut on the surface of the shiitake mushroom.
The notch makes it easier for the sauce to get entangled.
Second, add the chopped shiitake stems to the meat broth.
You can enjoy the texture without throwing away the ingredients.
Finally, add ginger to the meat stock.
This recipe uses soy meat, but you may be concerned about the smell of soy.
By adding ginger, you can suppress this unique smell.
You can enjoy it deliciously even if you sprinkle it with dashi as you like.
Why Cricket?
The protein crisis that will occur in the future and the food loss problem that is currently occurring mainly in developed countries. In order to solve both of these problems, Grilas grows edible crickets using food waste as food.
If you want to know more about Grylas's initiatives, please click here.