Culinary Workshop - Culinary Art - 2011.June
Ingredients (For 2 servings)
| Egg | 1 piece |
| Grilled eel (anago) | 15g ... Cut into 1cm widths |
| Rehydrated wakame seaweed | 20g ... Blanch in boiling water, cool in ice water, pat dry, and cut into bite-sized pieces |
| Mitsuba (Japanese parsley) | As needed ... Cut the stems into 1cm lengths |
Seasonings
| Dashi stock | 4 times the weight of the egg |
| Salt | 1/4 tsp |
| Light soy sauce | 1 tsp |
| Mirin | 1 tsp |
Steps
- Beat the egg thoroughly and combine with the seasonings. Strain through a fine sieve.
- Place the grilled eel and wakame in a dish, pour in the egg mixture from step 1. Steam in a steamer over medium-low heat for about 10 minutes. Add mitsuba midway through steaming.
- Chill well before serving.