Stuffed “Donko Shiitake” Mushrooms
Shiitake is a representative Japanese mushroom, the binomial name is Lentinula edodes.
Shiitake mushrooms are divided into three products in the cap (pileus) open condition.
(a) Not completely open and meaty : Donko “冬菇”
(b) Opened about 70% and thin : Koshin “香信”
(c) Middle of (a) and (c) : Koko “香菇”
In my childhood, I saw often Koshin type as fresh Shiitake at the store, but recently it has been sold much more Donko type than Koshin. Now it might be difficult that you can get the fresh Koshin in some areas. ( Although Koshin is commonly used as dried Shiitake. )
Stuffing ingredients : ground chicken meat, finely chopped shiitake stipe and scallion.
Seasoned with sake, soy sauce, sugar, sesame oil, egg.
Cheese topping and bake them until the cheese browns a little.
is a Lentinula edodes. It is a representative Japanese mashroom. 椎茸（しいたけ） literally “Castanopsis mushroom”
is a name of standardized Shiitake, with the cap (pileus) not opened completely and meaty. 冬菇（どんこ） literally “winter mushroom”
is a name of standardized Shiitake, with the cap (pileus) opened about 70% and thin. 香信（こうしん） literally “flavor faith”
is a name of standardized Shiitake, with the cap (pileus) opened middle of “Donko” and “Koshin”. 香菇（こうこ） literally “flavor mushroom”