AI-generated imageMeatless Shiitake Jeon Stuffed with Tofu and Carrot (3 Servings)
Fill shiitake caps with tofu, carrot and green onion, coat with egg and pan-fry. This is a meatless version of Korean jeon.
Ingredients
servings: 3 · Check ingredients
Steps
- 01
Remove stems from 10 shiitake caps, clean and pat dry.
- 02
Press 150 g tofu with paper towels; finely chop 20 g carrot and 15 g green onion.
- 03
Mix tofu, vegetables and 1 g salt; fill 10 caps evenly.
- 04
Dust only the filled sides with 30 g pancake mix, then coat with an egg beaten with the remaining 1 g salt.
- 05
Heat 15 mL oil over medium-low heat; cook filling-side down about 3–4 minutes, then turn.
- 06
Cook the mushroom side another 2–3 minutes until egg is set and filling is hot; cover and cook longer if needed.
Helpful source links
Before you cook
Check for egg, soy and wheat, including packaged pancake mix. Fully cook egg. Refrigerate leftovers within 2 hours and reheat to 74°C.
Allergens: 달걀 / egg / 卵, 대두 / soy / 大豆, 밀 / wheat / 小麦
Image & source credits
AI-generated image.
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