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Simmered Baigai Shellfish

Costo $10, ahorrar $15

Fuente: Recommended by CookPal

  • 30 Min
  • 2 Porciones
  • $10

INGREDIENTES

  • Shellfish

    • 12 pieces (300g) baigai shellfish

  • Vegetables

    • 2 slices ginger

  • Seasoning

    • 50cc sake
    • 2 tbsp mirin
    • 2 tbsp soy sauce
    • 100cc water

PASOS

1

Place baigai shellfish in a bowl with enough water to cover them. Rub the shells together and rinse thoroughly under running water.

2

Add baigai shellfish, plenty of water, and a pinch of salt to a pot. Heat over medium heat until boiling, then drain and rinse under water. Pat dry.

3

Use a toothpick or similar tool to extract the meat from the shell. Remove the milky white part near the internal organs (salivary glands). Return the meat to the shell.

4

Clean the pot, then add the seasoning ingredients (sake, mirin, soy sauce, water), baigai shellfish, and ginger slices. Bring to a boil, cover with a drop lid, and simmer over low heat for 5 minutes. Let cool in the broth.

NUTRIENTES

Por 1 porción

🔥

150

Calorías

  • 20g
    Proteína
  • 10g
    Carbohidratos
  • 2g
    Grasas

💡 Consejos

Use fresh baigai shellfish for the best taste.Cooling the shellfish in the broth allows the flavors to penetrate deeply.Serve with steamed rice or as part of a Japanese-style dinner.

⚠️ Precauciones

Esta receta es solo para inspiración. El uso específico debe ajustarse según las diferencias individuales.