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Tai Chawanmushi

Costo $12, salva $8

Fonte: Recommended by CookPal

  • 30 Min
  • 2 Porzioni
  • $12

INGREDIENTI

  • Main

    • 🐟 6 slices of tai sashimi
    • 🍄 25g shimeji mushrooms
    • 1/4 pack kaiware sprouts
    • 1 tsp sake

  • Egg Mixture

    • 🥚 2 eggs
    • 🧂 Pinch of salt
    • 1 tsp soy sauce
    • 1/2 tsp dashi granules
    • 💧 300ml water

PASSI

1

Place 2 slices of tai on a microwave-safe plate, sprinkle with sake, cover loosely with plastic wrap, and microwave at 600W for 30 seconds.

2

In a bowl, crack the eggs and mix well. Add the remaining egg mixture ingredients and strain the mixture.

3

Trim the root ends of the shimeji mushrooms and separate them. Cut the kaiware sprouts into halves.

4

In two serving bowls, place the remaining tai slices (2 per bowl), shimeji mushrooms, and pour half of the egg mixture into each bowl.

5

Place the bowls in a steamer with boiling water. Cover with a lid wrapped in a cloth and steam on medium heat for 2 minutes.

6

Reduce to low heat and steam for 10 minutes. Top each bowl with 1 slice of the microwaved tai and garnish with kaiware sprouts.

NUTRIENTI

Per 1 porzione

🔥

150

Calorie

  • 15g
    Proteine
  • 5g
    Carboidrati
  • 4g
    Grassi

💡 Suggerimenti

Use fresh tai sashimi for the best flavor.Strain the egg mixture to achieve a silky texture.Wrap the steamer lid with a cloth to prevent water droplets from spoiling the dish.

⚠️ Precauzioni

Questa ricetta è solo un'ispirazione. L'uso specifico deve essere adattato in base alle differenze individuali.