Shiitake-infused Matsukaze

The thinly sliced Shiitake will add a unique texture to this improvised Japanese New Year dish. Use more chopsticks to make the minced meat finer. It may fall apart if you cut it right after it is cooked, so let it cool down before cutting it. The traditional "Matsukaze (literally wind in the pines)" dish originates from a Noh theatrical play of the same name. It is decorated with poppy seeds on the surface and nothing on the back, and the idiom "nothing on the back" symbolizes "something or someone that is honest and has nothing to hide" in Japanese. So, this dish embodies the New Year wish of another peaceful year and of living a sincere life. Recipe provided by: Hattori Nutrition College

Ingredients (4 servings) (1 hour)

  • 400g Minced chicken
  • 1 Tbsp Sugar-A
  • 1 Tbsp Soy sauce-A
  • 2 tsp Sake-A
  • 8 pieces(24g) Dried Shiitake
  • 80g Onion (finely chopped)
  • 1 Egg
  • 20g Breadcrumbs(Panko)
  • 2 Tbsp Saikyo white miso
  • 2 Tbsp Saikyo white miso-B
  • 1 Tbsp Sake-B
  • 1 tsp Poppy seeds
  • 1 tsp Dried Seaweed flakes


Rehydrate the Shiitake with plenty of water, then squeeze out the water. Cut off the hard part of the Shiitake stems, then finely chop them. Finely chop the onions too.
Add half of the minced chicken and A into a pot and use some chopsticks to loosen the minced chicken while heating it up.
Once the minced meat is cooked and the liquid has evaporated, remove from the heat, and allow to cool.
Add the remaining minced meat, egg, breadcrumbs, 1., 2., 3., and the Saikyo miso to a bowl and mix well.
Tightly cover a rectangular baking pan with aluminum foil, pour 4. into it, and flatten the surface. Coat the surface with the mixed B and sprinkle poppy seeds on top of it.
Bake it in the oven at 200 degrees Celsius for 20 minutes and set aside to cool once cooked through.
Cut it into bite-size pieces and sprinkle dried seaweed flakes on half of it and arrange it on a plate alternately.


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