|Fresh Shiitake Mushrooms||15 pcs|
|All Purpose Flour||About 1 to 2 tbsp|
|Soy Sauce||2 tsp|
|Minced Spring Onion||1 tbsp|
|Minced Garlic||1/4 tsp|
|Sesame Oil||1 tsp|
|Ground Black Pepper||A few sprinkles|
Rinse the mushrooms in cold water and pat dry with some kitchen paper towel. Remove the mushroom stems with your hands.
Lightly carve the mushroom head surface with a small knife to make a star or flower head shape for the look
Keep the mushroom skin that comes out as you carve it. Set aside the mushroom head and the mushroom skin on separate plates as you progress.
Finely dice the leftover mushroom stems and the carved out mushroom skin. Put them into a mixing bowl
Pat dry the tofu with kitchen paper to remove excess water and mince it with a knife. Add it into the mixing bowl
Pat dry the chicken mince with kitchen paper to remove excess blood and mince it with a knife. Add it into the mixing bowl.
Add the rest of the stuffing ingredients in the mixing bowl and mix them well
Line all the mushrooms on a large plate with the heads facing down. Scatter the flour lightly onto the mushroom hole where we will add the stuffing
Fill the mushrooms with the mixed stuffing ingredients from step 6. Finish off by sprinkling some flour on top of the stuffing.
Break the eggs in a clean bowl and whisk them well. Heat a frying pan on medium heat and add some oil.
Once the pan is heated, lightly dip the stuffed mushrooms into the egg bowl.
When the stuffed side is all cooked, turn it over quickly and lightly cook the mushroom on the head side. Remove them from the heat