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Squid Dumplings with Seasonal Vegetable Sauce

成本 $15, 保存 $10

來源: Recommended by CookPal

  • 30 Min
  • 4 份量
  • $15

食材

  • Seafood

    • 🦑 150g squid body

  • Vegetables

    • 1/2 pack shimeji mushrooms
    • 🥕 1/3 carrot, julienned
    • 1/3 bunch komatsuna, chopped

  • Thickener

    • Cornstarch slurry as needed

  • Garnish

    • White scallion as needed
    • Yuzu kosho as needed

  • Squid Dumpling Seasoning

    • 🥚 1/2 beaten egg
    • 1 tsp cornstarch
    • 1/2 piece grated ginger
    • A dash of soy sauce
    • 🧂 1/3 tsp salt

  • Broth Seasoning

    • 500ml dashi stock
    • 1 tsp soy sauce
    • 🧂 Salt as needed
    • 1 tbsp mirin
    • 1 tbsp sake

步驟

1

Julienne the carrot, chop the komatsuna into 4-5 cm pieces, and break the shimeji mushrooms into small clusters.

2

Chop the squid roughly and then mince it with a knife until sticky. Transfer to a mortar and grind until smooth. Add the squid dumpling seasoning and knead further.

3

In a small pot, add the broth seasoning and simmer gently without boiling. Shape the squid mixture into dumplings using a spoon and cook in the broth for about 5 minutes.

4

Add the vegetables to the pot and cook for another 2-3 minutes. Thicken the broth with cornstarch slurry, then serve in a bowl with yuzu kosho and white scallion as garnish.

營養成分

每份

🔥

250

卡路里

  • 20g
    蛋白質
  • 15g
    碳水化合物
  • 5g
    脂肪

💡 小提示

Use fresh squid for better flavor and texture.Adjust the salt and soy sauce in the broth to suit your taste.This dish can be stored in the fridge for up to 2 days.

⚠️ 注意事項

此食譜僅供參考，具體使用需根據個人體質進行調整。