CookPal AI
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Simmered Baigai Shellfish

Coût $10, économiser $15

Source: Recommended by CookPal

  • 30 Min
  • 2 Portions
  • $10

INGRÉDIENTS

  • Shellfish

    • 12 pieces (300g) baigai shellfish

  • Vegetables

    • 2 slices ginger

  • Seasoning

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

ÉTAPES

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.

NUTRIMENTS

Par portion

🔥

150

Calories

  • 20g
    Protéines
  • 10g
    Glucides
  • 2g
    Graisses

💡 Astuces

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.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.