Japanese Steamed Pork (Buta Niku No Mushimono)

By
Judy Ung
Judy Ung
Food writer, recipe developer, and blogger who has published hundreds of Japanese home-cooking recipes.
Learn about The Spruce Eats' Editorial Process
Updated on 02/10/23
Buta No Mushimono | Japanese Steamed Pork with Shiitake Mushrooms

Judy Ung

Prep: 15 mins
Cook: 15 mins
Total: 30 mins
Servings: 4 servings

Japanese steamed pork patty, also known as "buta niku no mushimono," is a mixture of tenderized ground pork, shiitake mushrooms, ginger, garlic, and green onions. It is simply seasoned with soy sauce, sake, and sesame oil. Additional sesame oil and chopped green onions may be used as optional garnishes.

Ingredients

  • 3/4 pound (300 grams) lean ground pork

  • 3 shiitake mushrooms, fresh or dried

  • 1 tablespoon chopped garlic

  • 1 green onion

  • 1 teaspoon chopped or grated fresh ginger

  • 1 tablespoon soy sauce

  • 2 tablespoons sake

  • 1 teaspoon sesame oil, plus extra to drizzle over the finished steamed pork

  • 1/4 to 1/3 teaspoon salt

  • 1/8 teaspoon freshly ground black pepper, to taste

  • 2 tablespoons potato starch, or cornstarch

Steps to Make It

  1. If you are using dried shiitake, in a medium bowl add water (or hot water if you are short on time), and then soak the mushrooms until reconstituted (about 30 minutes for cold water, shorter for hot water). Squeeze excess water from the reconstituted mushrooms.

  2. Remove the stems from the mushrooms, and then chop. Add to a large bowl.

  3. Meanwhile, mince the ground pork using the back (or dull side) of the knife to tenderize it. Add the meat to the large bowl with chopped mushrooms.

  4. Chop garlic and green onions, then add to the bowl with pork. Reserve some green onions for garnish.

  5. If you are using fresh ginger, peel the skin from the ginger and chop finely, or grate. Alternatively, use pre-grated raw ginger available in tubes. Add this to the meat mixture.

  6. Mix in soy sauce, sake, sesame oil, salt, and black pepper. Sprinkle potato starch (or cornstarch) over the meat mixture and knead well using hands.

  7. Prepare the steamer and begin boiling water. Shape the meat mixture into 2 or 3 small patties, depending on the size of your cornstarch, and place them on a flat plate.

  8. Place the plate in the steamer and steam cook for 10 to 15 minutes on high heat until meat is cooked through and juices run clear.

  9. Plate the patties and garnish with additional sesame oil (optional), and chopped green onions.

Special Equipment:

  • Steamer

Tips

  • This steamed pork dish may also be served as an appetizer, or it can be tailored for potlucks by making smaller bite-sized portions. It's also a great addition to Japanese bento lunches.
  • Try stocking pre-grated raw ginger in a tube, available at Japanese or Asian markets.
  • Dried shiitake mushrooms are a Japanese pantry essential and handy to keep in stock.
Nutrition Facts (per serving)
276 Calories
17g Fat
8g Carbs
21g Protein
×
Nutrition Facts
Servings: 4
Amount per serving
Calories 276
% Daily Value*
Total Fat 17g 22%
Saturated Fat 6g 30%
Cholesterol 71mg 24%
Sodium 454mg 20%
Total Carbohydrate 8g 3%
Dietary Fiber 1g 3%
Total Sugars 1g
Protein 21g
Vitamin C 2mg 11%
Calcium 29mg 2%
Iron 1mg 7%
Potassium 416mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)