Namie’s
Kitchen
Namie Shin, Executive Chef
Namie Shin was an accountant for a bio tech start-up when she attended
a catered company party. She thought that catering looked like a
fun and profitable business, so she decided to try it out. Namie
catered lunches and weddings before moving on to full-service catering
with Namie’s Kitchen. In her five years in the restaurant
business, Namie has come to take great pride in the food she prepares,
investing in the best ingredients available and taking the time
to do it right.
Ginger Teriyaki Chicken Stuffed Mushrooms
2 lbs. of chicken breast (boneless, skinless)
30 med-lg white button mushroom
1 jalepeno
½ yellow onion
4 garlic cloves
1 tsp ginger (skin removed)
2 T soy sauce
2 tsp toasted sesame seed oil
1 T white sugar
1 T black pepper
¼ c teriyaki glaze
Toasted White Sesame Seed to garnish
Preheat oven to 450 degrees.
Puree onion, jalepeno, ginger and garlic in food processor until
fine. Remove and set aside. Dice chicken breast into 1” cubes.
Process in food processor until all pieces have been finely minced.
Add jalepeno-onion mixture into minced chicken. Add soy sauce, sugar
and pepper. Mix well, set aside.
Carefully remove stem of mushroom using a melon baler, hollow out
cavity of mushroom, being careful to leave enough mushroom to hold
filling. Using a spoon, stuff each mushroom with filling. Mound
the stuffing out of the mushroom. Pact the stuffing and tighten
the form using your spoon. Place on a baking sheet.
Cook stuffed mushroom for 10 minutes. After 10 minutes, remove
the mushroom. Brush on the teriyaki sauce over the top of the mushroom.
Sprinkle with toasted sesame seeds. Place back into oven and cook
for another 7-10 minutes. |
