Ingredients
1 Shiitake mushroom
1 Imitation crab stick
1 dash Onion
1 tbsp Mayonnaise
Method
Sources
📖
Recipe1M+
dataset
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Grow shiitake on a log — fresh shiitake in your kitchen
Concentrated umami — rehydrate for stir-fries, dashi, braises
Seal out syn-propanethial-S-oxide — tear-free onion prep
Grow oyster mushrooms at home — harvest in 10 days, 2 crops
Grow lion's mane mushrooms — seafood-like texture, brain-boosting
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Grow shiitake on a log — fresh shiitake in your kitchen
Concentrated umami — rehydrate for stir-fries, dashi, braises
Seal out syn-propanethial-S-oxide — tear-free onion prep
Grow oyster mushrooms at home — harvest in 10 days, 2 crops
Grow lion's mane mushrooms — seafood-like texture, brain-boosting
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cut the stem off the shiitake mushroom. discard the hard inedible end of the stem, and thinly slice the rest. shred the crab stick. slice the onion thinly, then cut in half. mix the mushroom stem, crab stick and onion with mayonnaise (add pepper to taste). stuff the mixture into the inverted mushroom cap. put the cap in a foil cup. bake in an oven for 5 to 7 minutes. when the mayonnaise is bubbly, it's done. (adjust the cooking time depending on the size and thickness of the mushroom cap.) you can also bake it topped with cheese. this is very convenient for bentos. you can just put it in foil cup. (it's in the front middle of the bento.)