Culinary Art Kitchen 2010.Feb
Ingredients (Serves 5-6)
| Whitebait |
200g ... Washed |
| Eggs |
4 pieces |
Seasonings
| Dashi stock |
400ml |
| Light soy sauce |
1 1/2 tablespoons |
| Sake |
3 tablespoons |
| Mirin |
2 tablespoons |
| Salt |
1/3 teaspoon |
Silver Sauce
| Dashi stock |
300ml |
| Light soy sauce |
Just under 1 tablespoon |
| Mirin |
1 tablespoon |
| Salt |
To taste |
| Water-dissolved potato starch |
As needed |
Garnish
| Carrot |
Boiled and cut into flower shapes |
| Daikon radish |
Boiled and cut into flower shapes |
| Green beans |
Boiled and thinly sliced |
| Canola Flowers |
Boiled and cut into 3cm pieces |
Instructions
- Beat the eggs, add the seasonings, and strain the egg mixture.
- Pour the mixture into a large bowl and sprinkle with whitebait. Steam in a steamer for about 20 minutes.
- Silver Sauce: Heat dashi stock in a pot, add light soy sauce, mirin, and salt, then thicken with water-dissolved potato starch.
- Pour the silver sauce over the steamed egg custard and garnish with carrot, daikon radish, green beans, and canola flowers.