Steps

1. Trim the stems off 10 small shiitake mushrooms and make cross-shaped cuts on the surface of the caps.
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2. Place the shiitake mushrooms in a cooking bag, add 2 tsp of cake flour, close the bag, and shake to coat the shiitake evenly with flour.
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3. Mash 1 pc (100g) of hanpen inside the bag until it becomes a paste.
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4. Add 2 tsp of mayonnaise, 2 tsp of cake flour, salt and pepper to taste, 1 tbsp of chopped pickled ginger, and the finely chopped 1 stalk of green onion, along with the finely chopped shiitake stems, to the bag with the hanpen paste. Mix everything together by kneading.
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5. Gently press the mixed hanpen filling into the hollow part on the underside of the floured shiitake mushrooms with a spoon, creating a slight mound.
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6. Lightly dust the side with the filling with cake flour.
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7. Heat vegetable oil as needed in a frying pan over medium heat.
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8. Dip the shiitake mushrooms into the beaten egg.
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9. Place the shiitake mushrooms in the pan with the cut side facing up and cook over medium heat until golden brown. Key Tip: Frying the cut side first will set the egg and hide the cuts. By frying the hanpen side first, you achieve a more visually appealing result.
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10. Once browned, flip the shiitake mushrooms and cook the other side until golden brown.
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11. Dip the mushrooms again in the remaining beaten egg and cook to use up all the egg.
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12. Once both sides are golden brown, transfer to a plate. Serve and enjoy!
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