Cooking Studio Culinary Art 2007.Sep.
Ingredients
| Pumpkin |
100g ... Peel and cut into 2cm thick slices. Steam for about 5 minutes. |
| Shiratama Flour |
100g ... Crush finely. |
| Water |
As needed |
| Salt |
A pinch |
| Chicken Tenderloin |
2 pieces ... Sprinkle lightly with sake and salt, then chop with a knife. |
Soup Base
| Dashi Broth |
3 cups |
| Salt |
1 teaspoon |
| Soy Sauce |
A small amount |
Garnish
| Enoki Mushrooms |
Blanch briefly |
| Green Yuzu |
Decorative cuts |
Instructions
- Knead the steamed pumpkin and shiratama flour well. Add a little water as needed to create a glossy dough. Cover the dough with plastic wrap and let it rest in the refrigerator for 30 minutes. Divide into 5 portions.
- Wrap the dough from step 1 around the chicken tenderloin to form dumplings.
- Bring a pot of water to a boil and cook the dumplings from step 2. Boil for 2-3 minutes after they float to the surface.
- Arrange in a bowl, garnish with enoki mushrooms, and pour over the soup base. Add a slice of green yuzu for decoration.