Nutritious Eggplant & Shiitake Mushroom Menbosha
#EggplantMenbosha #ShiitakeMenbosha #ShrimpMenbosha #CookingMaster #ChefYiYeonBok #EasySnack #SpecialDish
Inspired by the famous Menbosha from the TV show ‘Cooking Master’! While you might dream of trying Chef Yi Yeon-bok’s Jjajangmyeon, fried rice, or Dongpo Pork, the reality of reservations, distance, and price can be challenging. So, why not recreate the magic at home? Menbosha traditionally involves minced shrimp sandwiched between slices of bread and deep-fried. A crucial tip is to fry it at a lower temperature, around 150°C (300°F), to prevent the bread from burning before the shrimp inside is cooked. Today, instead of bread, we’re opting for a healthier and equally delicious version using eggplant and shiitake mushrooms, creating ‘Eggplant Menbosha’ and ‘Shiitake Mushroom Menbosha’. We’re sticking to Chef Yi Yeon-bok’s filling recipe, so you can enjoy this special dish right in your own kitchen!
Main Ingredients
- 2 Eggplants
- 8 Shiitake Mushrooms
- 2 cups Frozen Shrimp
- 2 Egg Whites
- 1/3 cup Starch Flour (e.g., cornstarch or potato starch)
- 1 tsp Salt
- 1 tsp Black Pepper
- 1 tsp Chicken Stock
- 2 tbsp Oyster Sauce
- 3 tbsp All-Purpose Flour
Sauce Ingredients
- 1 tbsp Ketchup
- 1 tsp Hot Sauce
- 2 tbsp Strawberry Jam
- 2 tbsp Mayonnaise
- 2 tbsp Mustard Sauce
- 1 tsp Lemon Juice
- A pinch of Black Pepper
- 1 tbsp Ketchup
- 1 tsp Hot Sauce
- 2 tbsp Strawberry Jam
- 2 tbsp Mayonnaise
- 2 tbsp Mustard Sauce
- 1 tsp Lemon Juice
- A pinch of Black Pepper
Cooking Instructions
Step 1
Slice the eggplants about 1mm thick. Crucially, do not cut all the way through; leave about 1mm attached at the end to create a pocket for the filling. Wash the shiitake mushrooms thoroughly and trim off the tough stems. You can save the stems to make mushroom broth later.
Step 2
Place the all-purpose flour (3 tbsp) into a resealable plastic bag. Add the sliced eggplants and shiitake mushrooms and shake gently to coat them evenly with a thin layer of flour. This helps the filling adhere better.
Step 3
Thaw the frozen shrimp naturally. Once thawed, remove any visible sand or dark veins. Using small, tender shrimp will result in a smoother filling.
Step 4
Using the flat side of your knife, gently press and mince the shrimp until it’s finely chopped. If this method feels difficult, you can first chop the shrimp very finely, then continue mincing it with the knife. The goal is a paste-like consistency.
Step 5
Here you can see the finely minced shrimp.
Step 6
Season the minced shrimp with salt, black pepper, oyster sauce, and chicken stock. To achieve the right texture and help bind the ingredients, add the egg whites and starch flour. Knead the mixture thoroughly with your hands until it becomes sticky and cohesive. This thorough kneading is the key to ensuring the filling holds its shape.
Step 7
This shrimp mixture alone is delicious when fried – it tastes like a delightful shrimp cake or fish cake! This completes the shrimp filling for our Menbosha.
Step 8
Generously stuff the floured shiitake mushrooms with the prepared shrimp filling. The flour coating helps the filling stick well. Make sure to fill them generously for the best flavor and texture.
Step 9
For the eggplants, carefully insert the shrimp filling into the slightly opened ‘pocket’ you created by not cutting all the way through. Just like Chef Yi Yeon-bok advises, don’t be shy with the filling! Stuffing them generously is essential for a truly satisfying Menbosha experience.
Step 10
Any leftover shrimp mixture can be rolled into small balls. When fried, these will resemble mini meatballs or shrimp cakes.
Step 11
Prepare the dipping sauces. While the sauces are being made, start preheating your frying oil. For the ketchup sauce, mix ketchup, strawberry jam, and hot sauce. For the mustard sauce, combine mustard, mayonnaise, and lemon juice. (Note: For traditional Menbosha, a lower oil temperature of around 150°C is used to cook the shrimp thoroughly without burning the bread. However, since our ingredients are prepped differently, we will proceed with a standard frying temperature.)
Step 12
Once the oil has reached the proper frying temperature, it’s time to fry. No additional batter is needed; we’ll fry the ingredients as they are.
Step 13
All fried items benefit from a double fry for extra crispiness. First, we’ll do a preliminary fry of the shiitake mushroom Menbosha until they are lightly golden.
Step 14
We’ll also give the eggplant Menbosha its first fry. Fry until the eggplant is tender and lightly golden.
Step 15
Fry the leftover shrimp mixture balls. They’ll turn into delicious little golden bites. The shiitake mushroom Menbosha, having completed its first fry, is now ready for its second crisping fry.
Step 16
The eggplant Menbosha also undergoes a second fry to enhance its texture and flavor. Briefly fry at a slightly higher oil temperature to achieve a crispy exterior and a moist interior.
Step 17
Arrange the double-fried, extra-crispy eggplant and shiitake mushroom Menbosha attractively on a serving plate. Prepare small dipping bowls for the sauces.
Step 18
Serve with the prepared ketchup sauce and mustard mayonnaise sauce. Your homemade Eggplant and Shiitake Mushroom Menbosha are now complete and ready to be enjoyed!
