Meatloaf with Shiitake and Tofu

Ingredients (6 to 8 servings) (1 hour)

  • 10g Dried Shiitake , cut or break into half.
  • 200g Ground pork-A
  • 270g Atsuage (A Japanese Style Fried Tofu) -A
  • 1 Egg-A
  • 1/4,80g Onion-A
  • 3 Tbsp Panko (breadcrumbs)-A
  • 1 Tbsp Sake-A
  • 1 Tbsp Mirin (Japanese Sweet Rice Wine)-A
  • 1 Tbsp Miso-A
  • 1 Tbsp Soy sauce-A
  • 1 Tbsp Apricot jam-B
  • 1 Tbsp Sake-B
  • 1 Tbsp Mirin(sweet cooking rice wine)-B
  • 1 Tbsp Soy sauce-B
  • 45 ml Shiitake soaking water


For the meatloaf:(A) Place the dried shiitake mushroom in a bowl and cover with 60ml water. Soak for 30 minutes, reserve the liquid.
Put ground pork, Atsuage, egg, onion, panko, sake, mirin, miso and soy sauce in a food processor and process untileverything is finely chopped.
Drain and squeeze the shiitake mushroom, and stir into the meat mixture. Preheat oven to 200℃. Line a loaf pan with oven paper. Press mixture evenly into the loaf pan, and bake for 15 minutes.
For the Apricot sauce: (B)Place apricot jam, sake, miring, soy sauce and 45ml of the reserved liquid in a small saucepan. Simmer, until reduced the sauce by two thirds.
Spread the apricot sauce on the meatloaf, and bake again at 180℃ for 20 minutes.


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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