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Our theme this episode is grinding. Our main dish is stuffed shiitake mushrooms with teriyaki glaze: we’ll be stuffing shiitake mushroom caps with a ground shrimp filling, then shaping them into balls. These charming stuffed mushrooms are then fried and coated with a glossy teriyaki sauce, for a delicious dish that’s certain to whet the appetite. For our side dish, we’ll be making suri-nagashi, a smooth Japanese-style soup, with ground kabocha squash. By adding the same dashi stock in two different ways, and with a few little tricks, the result is a deliciously rich and mellow soup.
