Shiitake Tomates Farcies
Tomato and Shiitake Farcies! The flavor of Shiitake and sweet roasted tomatoes fills your mouth. Use up the Shiitake stems, which have a lot of Umami.
When hollowing out the tomatoes, be sure to remove only the jelly-like part of the tomatoes to avoid pitting. Sprinkle bread crumbs on the meat before filling to absorb the moisture and prevent the meat from becoming watery.
Recipe courtesy of Hattori Nutrition College.
Ingredients
(4 servings)
-
8 (120g per tomato)
Tomatoes (small)
-
8 pieces (24g)
Dried Shiitake
-
150g
Minced pork -A
-
1/5 tsp (1.2g)
Salt -A
-
8 pieces
Dried Shiitake stem -B
-
A pinch of
Pepper -B
-
1/2 tsp
Oregano (dried)-B
-
as necessary
Salt
-
A pinch of
Pepper
-
1 Tbsp
(Panko) breadcrumbs
-
as necessary
Olive oil
-
Steps
1
Rehydrate the Shiitake with plenty of water, then thoroughly squeeze out the water. Coarsely chop the stems.
2
Make lattice-shaped incisions on the caps.
3
Cut the tomatoes sideways, 4–5mm from the stems. Coarsely chop the part with the stems.
4
Hollow out the bottom part of the tomatoes with a spoon or similar. (Don't throw away the contents as we will use them) Season the insides of the hollowed-out tomatoes with salt and leave them upside down to extract the moisture inside.
5
Add A to a bowl and mix well until sticky, then add B and the coarsely chopped tomatoes from 3., mix well, and separate into 8 equal parts.
6
Sprinkle breadcrumbs on the tomatoes from 4., stuff it with the other ingredients, and cover it with the Shiitake from 2.
7
Put the hollowed-out contents of the tomatoes that have been seasoned with salt and pepper in a deep casserole, arrange 6. around it, and pour olive oil over them.
8
Bake in the oven at 180 degrees Celsius for 40–50 minutes.
