Kare Pan with Shiitake

Ingredients for 4 servings:

• 200 g milk
• 30 g sugar
• 5 g salt
• 20 g yeast
• 300 g wheat flour type 550
• 5 g baking powder
• Flour
• Whole egg, whisked
• Panko
• 100 g shiitake mushroom(s)
• 20 g ginger
• 2 shallots
• 20 g garlic
• 30 g butter
• 100 ml soy sauce
• 1 tbsp coriander
• salt and pepper

Instructions

Working time approx. 1 hour; Rest time approx. 40 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 1 hour 45 minutes

Heat the milk to 40°C. Add the sugar, salt, and yeast, mix everything together, and let it rest, covered, for 15 minutes. In the meantime, mix the flour with the baking powder. After the resting time, knead everything together to form a dough and let it rest for another 20 minutes. Roll out the dough to a thickness of about 5 mm and cut out circles with a circle cutter or a glass as a cutter. While the dough is resting, dice the shiitake mushrooms, ginger, garlic, and shallots and sauté them in a pan with the butter. Deglaze with soy sauce and let it reduce slightly. Season with salt and pepper, and finally add the freshly chopped coriander. Fill the round dough circles with the shiitake mixture and roll them into round balls with your hands. Finally, coat in three steps: first roll in flour, then in egg, and finally in panko breadcrumbs. Fry in a pan with oil at 180 °C until golden brown.