Mushrooms (any type dried shiitake, oyster mushrooms, etc)
Bamboo Shoots (optional)
☆Chicken stock granules
Finely dice the mushroom, carrot, and bamboo shoot.
Gently separate the lettuce, leaf by leaf. Wash and set aside. (I used two heads of lettuce, and wish I had bought a third).
Note: If you look at the underside of the lettuce and use both of your thumbs to push in the stem, it should pop right off.
Heat oil in a pan and cook the meat. When it has browned, add the vegetables from Step 1.
When the vegetables have cooked, add in the ☆ seasonings. Dissolve the katakuriko in a little bit of cold water. Turn off the heat and add in the dissolved katakuriko. This should thicken the mixture in residual heat.
Take the mixture from Step 5 and wrap it in the prepared lettuce leaves. Enjoy.
Story Behind this Recipe
I had a dish like this at a restaurant. I couldn't forget the taste and developed this recipe through trial and error.
Only spoon a little bit of the meat mixture to the lettuce leaves to make them easy to wrap. If you thicken the mixture well with the potato starch, it should hold together. If you season the meat, it will go very well with the lettuce.