Deep-fried Shiitake Filled with Fish Paste with Tartar Sauce

Plump Shiitake stuffed with tender fish paste and deep-fried. This snack goes perfectly with beer! Coating the fish paste with wheat flour in step 4. will prevent it from separating from the Shiitake. Recipe provided by: Hattori Nutrition College

Ingredients (4 servings)

  • 12 pieces Dried Shiitake
  • 200g White-flesh fish paste -A
  • 1/2 Egg white-A
  • as necessary Salt & pepper -A
  • as necessary Wheat flour
  • as necessary Egg
  • as necessary Panko(Breadcrumbs)
  • as necessary Oil for frying
  • 1 Boiled egg
  • 10g Pickles
  • 1/8 (25g) Onion (finely chopped)
  • 1 Tbsp Parsley (finely chopped)
  • 4 Tbsp Mayonnaise
  • as necessary Pepper


Rinse the dried Shiitake with flowing water and rehydrate with water.
Make the tartar sauce. Dice the boiled egg and finely chop the pickles and onion. Soak the onions in water.
Mix the ingredients from 2. in a bowl and flavor with the mayonnaise and pepper.
Mix A in a separate bowl and divide into 12 parts. Squeeze the moisture out of the rehydrated Shiitake, cut off the stems, coat the caps with wheat flour, and stuff with A.
Dip 4. in flour, beaten eggs, and breadcrumbs, in that exact order. Deep fry in 170 degrees Celsius oil until golden brown.
Serve on a plate with tartar sauce, garnished with parsley. Squeeze a wedge of lemon on top if you like.


Rehydrating dried Shiitake with cold water gets rid of bad odors and brings out more sweetness and flavor.

How to Rehydrate Dried Shiitake Mushrooms for Maximum Flavor

Quick and easy rehydration for dried Shiitake


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