Ingredients:

Katakuriko, tempura flour
6 to 12 shitake mushroom caps
1/2 lb. ground chicken
6-12 cooked shrimp, chopped into small pieces
2-3 eggs, beaten
1 Tbs. soy sauce
1/4-cup green onions
cooking oil, for frying

Instructions:

1. Mix ground chicken with chopped shrimp in a bowl.
   
2. Add half a beaten egg, soy sauce and green onions.
   
3. Dust mushroom caps with tempura flour and fill with ground chicken mix.
   
4. Roll stuffed mushrooms in tempura batter made of part water, two parts tempura flour and half a beaten egg. Replenish the mix as needed.
   
5. Heat oil in sauce pan and fry each cap for a few minutes until done.