For stock:
Chicken
Chinese ham
Green onion
Ginger root
Water

Preliminary seasonings for A :
1 tablespoon shao-hsing rice wine
1/2 teaspoon salt
A dash of synthetic flavoring
A dash of pepper
200cc stock

Preliminary seasonings for B:
1 tablespoon sake
1/3 teaspoon salt
A dash of synthetic flavoring
A dash of pepper
2 tablespoons water scented with Welsh onion and ginger
1 tablespoon egg white
2 tablespoons potato starch

Seasonings for C:
1 tablespoon sake
1/3 teaspoon salt
A dash of synthetic flavoring
A dash of pepper
200cc stock

D. Seasoned stock for cooking the stuffed mushrooms :
1 tablespoon shao-hsing rice wine
1/2 teaspoon salt
A dash of synthetic flavoring
A dash of pepper
Water and potato starch mixture
200cc high-quality soup stock
1 teaspoon chicken oil

1. Because chemicals are used for processing kinugasa mushrooms, steep them in water and change the water several times. To make the color lighter, add some potato starch in the water and rub the mushrooms in it.

2. Cut the ingredients (B), add the seasonings, and put in a pacojet pot. Cover and freeze at -20℃ for one day.

3. Because this dish seasons better in richer soup, the mushrooms are seasoned before the stuffing process.

4. Dry the kinugasa mushrooms and soak in soup (A) and cook in a steamer over high heat for approx. 10 minutes. Allow it to cool.

5. Using a pacojet machine, shave the frozen ingredients into a bowl. Put the shavings in a pastry bag and squeeze some out into each mushroom.

   

6. Combine the ingredients (D) in a pot, put the stuffed mushrooms in and let it simmer.

7. Separate the broccoli into small bunches, boil, and then soak in cold water. Drain, cook in soup (C), and remove.

8. Serve in a dish.

Tips

• Because the kinugasa mushrooms are almost tasteless, they are cooked first in plain-tasting soup and then again in rich-tasting soup to season them.
• Stuff the mushrooms quickly, or the frozen ingredients will melt and become difficult to handle.