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Stuffed Shiitake and Shishito Peppers

Recipe by Chef Kaku (Wasan Brooklyn)

Course Appetizer, Main Course, Side Dish
Cuisine Japanese
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 3 people


Stuffed Shiitake & Shishito Pepper

  • 6 Shiitake Mushroom
  • 6 Shishito Pepper
  • 1/2 lb Ground Beef
  • 1/3 cup Onion, minced
  • 1 Egg
  • 1/2 tsp Salt
  • A dash of Pepper
  • 1 Tbsp Katakuri Powder (Potato Starch) *1
  • Cooking Oil

Spicy Soy Sauce

  • 6 Tbsp Soy Sauce
  • 2 Tbsp Sake
  • 2 Tbsp Mirin *2
  • 1 clove Garlic, minced
  • 1 tsp Nanami (Shichimi) Togarashi (Japanese Red Pepper Spice) *3


  1. Preheat oven to 400F.

  2. Mince onions and lightly sauté them in a pan on a medium heat. Set them aside to cool.

  3. In a bowl, add ground beef, egg, salt and pepper. Mix well with hands.

  4. Add sautéed onions into the bowl and mix more.

  5. Rinse shiitake mushrooms and shishito peppers in cold water and pat dry. 

  6. Remove the stems from the base of the mushrooms with your hands. 

  7. Cut open shishito peppers.

  8. Slightly scatter Katakuri powder onto shiitake mushrooms and shishito peppers with brush.

  9. Stuff meat mixture in the mushrooms and peppers.

  10. Line a baking pan with parchment paper and place stuffed mushrooms and peppers.

  11. Bake in oven for 10 minutes.

  12. Mix the spicy soy sauce ingredients in a separate small bowl. ingredients of Spicy Soy Sauce in a small bowl.

  13. Take out the baking pan and brush Spicy Soy Sauce mixture on a surface of stuffed mushrooms and peppers. 

  14. Bake for additional 2 minutes.

Recipe Notes

*1 Katakuri Powder (potato starch) can be substituted with Corn Starch
*2 Mirin can be substituted with Sake and Sugar, 4:1 ratio
*3 Nanami (Shichimi) Togarashi can be substituted with Red Pepper Powder or Flake