Steps

Remove the stems from the shiitake mushrooms and finely chop them, including the stems. **Tip:** The shiitake stems are also delicious, so don't waste them. A slight variation in size will add a textural accent.

🕒 02:36

Finely chop the burdock root. **Tip:** To ensure it cooks through, chop it even finer than the shiitake mushrooms. Use it without soaking in water to preserve its wild flavor.

🕒 04:30

In a bowl, combine **150g Shinshu Miso**, **50g Red Miso**, **120g Sugar**, **100cc Cooking Sake (Rice Wine)**, and **3 Egg Yolks**. Mix thoroughly until the sugar is completely dissolved and the mixture is smooth. **Tip:** Using a generous amount of sugar helps preserve it for longer. Freeze the egg whites for use in other dishes.

🕒 05:55

Heat **2 tbsp Vegetable Oil** in a frying pan over medium heat and sauté **200g Ground Chicken Thigh**.

🕒 07:57

Once the ground chicken is about half broken up, add the finely chopped **shiitake mushrooms** and **burdock root**. Continue to stir-fry until the chicken develops a sheen. **Tip:** It's crucial to stir-fry the chicken thoroughly until it develops a sheen to eliminate any raw meat odor.

🕒 08:19

Reduce heat to low and add all of the miso mixture from step 3. Stir continuously, scraping the bottom of the pan to prevent burning, and gently knead the mixture. **Tip:** If the heat is too high, the miso will burn and the egg yolks will become lumpy. Always knead over low heat. By thoroughly cooking the bottom and sides, you'll create a "Tama Miso" (egg miso) that keeps well and can be stored in the refrigerator for about 2 weeks.

🕒 09:10

Cook until the miso thickens to its original consistency and the bottom of the pan is visible. Then, turn off the heat.

🕒 12:28

Mix **sesame seeds (to taste)** into the kneaded chicken miso. **Tip:** For added flavor, you can also mix in doubanjiang, shichimi togarashi, ichimi togarashi, sansho pepper, or yuzu pepper.

🕒 13:24

Serve in a dish and enjoy with hot rice or boiled potatoes.

🕒 14:40