This Shiitake Niku-maki (whole shiitake mushrooms wrapped in pork slices) is a family favorite!
The secret to its deliciousness lies in the prep. Layering an onion-mayonnaise and cheese inside the mushroom cap before pan-steaming allows the savory mayo and rich cheesy flavors to soak into the mushroom while cooking.
While the photo shows a cross-section of the roll, the best way to enjoy this dish is to bite into the mushrooms whole. The juicy umami of the shiitake bursts in your mouth with every bite.
Sprinkle with shichimi togarashi (Japanese chili spice blend) and it becomes the perfect snack to go with drinks!
15 minutes
Chiori
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 6 shiitake mushrooms
- 5 oz thinly sliced pork belly
- shichimi togarashi (Japanese chili blend), to taste
- Aa 2 inch-long section of a Japanese long onion, finely chopped
- Ashredded pizza cheese, as needed
- A1/2 tbsp. all-purpose flour
- A1/2 tbsp. vegetable oil
- B1/2 tbsp. sake
- B1 tbsp. mirin
- B1 tbsp. soy sauce
- B1 tsp. vinegar
- B1 tsp. sugar
- B1 tsp. grated garlic (from a tube)
INSTRUCTIONS
Preparation
Cut off the shiitake stems.
- 1
Mix A ingredients (long onion and mayonnaise) together and spoon into the mushroom caps.
- 2
Top with shredded cheese.
- 3
Wrap each mushroom with 1-2 pork slices. Press gently with both hands, like shaping a rice ball, so the seams stick together. Dust lightly with flour.
- 4
Heat oil in a skillet. Place the rolls seam side down with the cheese side facing up. Cover with a lid and cook over low–medium heat for 3–4 minutes.
- 5
Remove the lid, turn to brown the other side, then add B ingredients (sake, mirin, soy sauce, vinegar, sugar, and garlic) and simmer until the pork is coated in the sauce.
- 6
Top with shichimi togarashi if desired.
RecipeID
375
Tips & Notes
・You can omit the mayonnaise if preferred.
・Leaner cuts of thinly sliced pork, like those for shabu-shabu, work best as they are easy to wrap and hold up well while cooking.
・If there’s too much excess fat, blot with a paper towel before adding the sauce.
・Can be made ahead and stored in the refrigerator for up to 2 days.
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I live in Sapporo, Hokkaido, and I’m a mother of two daughters who both love to eat. As a working mom, my realistic, everyday recipes have resonated with many, and as of May 2024, I’m grateful to have over 380,000 followers on Instagram. Thank you so much for your support! From a homemaker’s perspective, my motto is to create recipes that make families happy and help busy women. I share dishes that can be made even more delicious with just a small twist using seasonings you already have at home. Along with recipes, I also post daily tips on cooking techniques to enhance flavor and handy food storage methods that make life in the kitchen easier.