Cooking Mama World recipe
Japanese steamed egg pudding Sukiyaki style(4 servings)
- Ingredients
- Egg
- 3
- Pork
- 60g
- Konjac noodles(Knot)
- 4
- Dried shiitake mushrooms
- 2
- Peeled shrimp (frozen)
- 8
- Fish cake
- 4 slices
- Sake
- 1 tbsp
- Dried shiitake mushroom soaking water
- 500ml
- Sukiyaki sauce
- to taste
- Japanese honeywort
- 2 sticks
About Units
tbsp
[tbsp] means a tablespoon, which is roughly a 15 ml(roughly 1/2 fl oz) portion.
g
[g] denotes weight, 100g is roughly 3.5 oz.
ml
[ml] denotes volume, 1 fl oz is roughly 30 ml (29.57ml).
About Ingredients
Sake
Sake is an alcoholic beverage made by fermenting and straining rice, rice malt, and water, and is often used in cooking. When sake is used for cooking, cheap sake with weak aroma and sweetness is better.
How to cook
1.Make broth
Reconstitute the dried shiitake mushrooms,withdraw 500 ml of the soaking water.
2.Make broth
Put the water from the dried shiitake mushrooms in the pot. Heat over medium heat and add sake. When it comes to a simmer,turn off the heat and let it cool.
3.Crack the eggs
Crack the eggs and put in a bowl.
4.Stir
Stir with a chopstick.
*Stir the egg whites as you cut them with chopsticks so that the egg whites are well mixed.
5.Stir
Stir the cooled broth with the beaten egg.
6.Strain
Strain the broth and egg mixture through a strainer.
*Pour the mixture slowly so that it does not spill over.
7.Cut vegetable
Cut the rehydrated dried shiitake mushrooms into small pieces.
8.Cut meat
Cut the pork into small shreds.
9.Put in
Put the dried shiitake mushrooms and pork in the Japanese steamed egg pudding's bowl.
10.Put in
Carefully pour the broth and the egg into the Japanese steamed egg pudding's bowl.
11.Put in
Finally,place torn Japanese honeywort leaves on top.
12.Steam
Fill a steamer with water and bring to a boil. Put the Japanese steamed egg pudding's bowl with the lid in the boiling steamer and steam for 15 minutes over medium heat.
*Serve with sukiyaki sauce.
