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This is a Japanese steamed egg custard dish rich in seafood flavor. Using broth simmered with shrimp heads and clams, combined with a perfectly proportioned egg mixture, carefully sieved and slowly steamed over low heat, the finished product has a silky smooth texture like pudding. Every bite offers the sweet freshness of the sea, making it a warming and comforting dish for cool weather.
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Boil shrimp heads and clams in simmering water to make broth. Once clams open, remove and chill in ice water. Let the broth cool and set aside. → Lightly beat the eggs, add the cooled broth and salt, then strain twice to ensure smoothness. → Place clam meat and shimeji mushrooms into steaming bowls, pour in the egg mixture, and pop any surface bubbles. → Place into a steamer that has been turned to low heat, steam for 20 minutes, then add the shrimp and continue to steam for another 5 minutes. → Remove from heat, sprinkle with chopped green onions, and serve.
Boil shrimp heads and clams in simmering water to make broth. Once clams open, remove and chill in ice water. Let the broth cool and set aside. → Lightly beat the eggs, add the cooled broth and salt, then strain twice to ensure smoothness. → Place clam meat and shimeji mushrooms into steaming bowls, pour in the egg mixture, and pop any surface bubbles. → Place into a steamer that has been turned to low heat, steam for 20 minutes, then add the shrimp and continue to steam for another 5 minutes. → Remove from heat, sprinkle with chopped green onions, and serve.
This is a Japanese steamed egg custard dish rich in seafood flavor. Using broth simmered with shrimp heads and clams, combined with a perfectly proportioned egg mixture, carefully sieved and slowly steamed over low heat, the finished product has a silky smooth texture like pudding. Every bite offers the sweet freshness of the sea, making it a warming and comforting dish for cool weather.
First, add 400ml of water to a pot and bring to a boil, preparing to make the broth.
Prepare the shrimp by cutting off the heads and setting them aside.
Add the cut-off shrimp heads to the boiling water to simmer and extract their flavor.
Next, add the clams to the pot to cook together.
As soon as the clams open, immediately remove them and transfer to prepared ice water to chill, preserving their plump texture and preventing shrinkage.
The golden ratio of egg to broth is approximately 1:1.5 to 1:2. Choose 1:1.5 for a firmer texture, and 1:2 for a softer, more tender texture.
The broth must be completely cooled before mixing with the egg mixture, otherwise the eggs will be cooked prematurely, affecting the final product.
Straining the egg mixture twice is a crucial step for achieving a silky smooth texture without holes.
Use low heat throughout the steaming process to prevent the formation of honeycomb-like holes inside the steamed egg due to excessive temperature.
Immediately chilling the clams in ice water after they open effectively prevents the clam meat from shrinking, maintaining its tender and plump texture.
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