Sake appetizer recipes

Japanese｜Seafood｜Spring｜Vegetables｜そら豆と海老の卵とじ

Fava Beans and Shrimp Bound in Soft Egg

Cooking Studio Culinary Art 2008.March.

Ingredients

Peeled shrimp 100g ・・・ Remove the vein
Broad beans 350g ・・・ Peel off the outer skin and take out the beans
Eggs 3 pieces ・・・ Lightly beaten
Mitsuba (Japanese parsley) As needed ・・・ Cut into 3cm pieces

Seasonings

Dashi broth 300ml
Salt 1/2 teaspoon
Soy sauce 1/2 tablespoon
Sake 1/2 teaspoon

Procedure

  1. Prick the broad beans with a toothpick and boil for about 2 minutes. Once cooled, peel off the skin.
  2. Add dashi broth, salt, soy sauce, and sake to a pot and bring to a boil. Add the shrimp, then the broad beans.
  3. Once it comes to a boil, quickly pour in the beaten eggs and sprinkle Mitsuba on top. Remove from heat, cover, and let it steam for 3 minutes.