Rinse the inside of the umbrella-like bloom of the shiitake mushrooms. Remove the hard part of the stem, and drain. Cut off the ends of the stems - we'll be using them in Step 2. Create the sauce.
Combine the chicken, ginger, sake and soy sauce ingredients and the mushroom stems in a blender and pulverize. Lightly mix in the katakuriko. Preheat your oven to 200℃.
Spread out a baking sheet on your oven pan and line up the mushrooms with their backs facing down. Make a ring on each one with the mayonnaise.
Lightly sift the flour over Step 3 (I use a tea strainer).
Use a spoon to place the ground chicken from Step 2 on top of the mushrooms from Step 4. Spread out evenly over the 6 mushrooms. Use the back of the spoon to lightly press down on them, then sift flour over the top a few times.
Place Step 5 in the oven and bake at 200℃ for 15-20 minutes.
Once they've finished baking, place on a plate, top with the sauce, and it's complete. Use whatever toppings you like.
I recommend this Seriously Delicious Teriyaki Garlic Sauce, from user 3103 - Recipe ID: 517956. I topped my mushrooms with this.
Story Behind this Recipe
I got my hands on some big, delicious looking shiitake mushrooms.
The mushroom stems have a good, crisp texture and are full of dietary fiber Enjoy them, don't throw them away. If you have an automatic meat rolled-vegetables course on your microwave oven you can use that for simplicity, but you can also make these deliciously in a frying pan, or oven.