Chinese-style chawanmushi with bamboo shoots
This dish combines bamboo shoot puree with chawanmushi egg custard. A bamboo shoot is pierced in the center, reminiscent of bamboo shoots sprouting in the spring
How to make it
1
Put Chinese soup and salt in a frying pan and heat over high heat. Once boiling, add the scallops and remove immediately. They are fine even if they are half-cooked
2
Blend 100cc of the soup from [1] and the bamboo shoots in a blender and make a smooth puree
3
Place the puree in a small bowl, skewer the parboiled bamboo shoots into the center, and scatter the scallops (1) around them
4
[1] Allow the remaining 200cc of soup to cool, then combine it with the eggs and strain
5
Gently pour [4] into the small bowl of [3], cover with aluminum foil, place in a steamer and steam for about 10 minutes
6
Once steamed, remove from the oven and top with boiled Japanese pepper and shiso flowers
3 ingredients
-
- Chinese soup
- 300cc
-
- salt
- A little
-
- Scallop scallop trabecula
- 50g
-
- Use boiled bamboo
- 100g
-
- Use pre-boiled bamboo
- About 50g
-
- egg
- 1 piece
-
- boiled Japanese pepper topping
- A little
-
- For flower topping
- A little
[PR]
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