Japanese Steamed Pork (Buta Niku No Mushimono)

Buta No Mushimono | Japanese Steamed Pork with Shiitake Mushrooms

Judy Ung

  • Total: 30 mins
  • Prep: 15 mins
  • Cook: 15 mins
  • Yield: 4 servings
Nutritional Guidelines (per serving)
248 Calories
13g Fat
7g Carbs
24g Protein
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Nutrition Facts
Servings: 4 servings
Amount per serving
Calories 248
% Daily Value*
Total Fat 13g 16%
Saturated Fat 4g 21%
Cholesterol 74mg 25%
Sodium 288mg 13%
Total Carbohydrate 7g 2%
Dietary Fiber 1g 2%
Protein 24g
Calcium 32mg 2%
*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.)

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.


  • 3/4 pound/300g pork (lean ground)
  • 3 shiitake (fresh or dried)
  • 1 tablespoon garlic (chopped)
  • 1 green onion stalk
  • 1 teaspoon ginger (chopped or grated)
  • 1 tablespoon soy sauce
  • 2 tablespoons sake
  • 1 teaspoon sesame oil (plus extra to drizzle over the finished steamed pork)
  • 1/4-1/3 teaspoon salt
  • 1/8 teaspoon 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


  • 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.