UMI UMA | 東北の海のうまい物が集うサイト

Chef’s RECIPE@ホーム

Japanese savory steamed egg in thick shark fin sauce

Water-boiled Seafood

Snack or Appetizer

Sparkling Wine

Wine

Beer

Whisky with Soda

The ordinary steamed egg custard is upgraded to fancy, sophisticated dish!

Processed seafood used

MASA

Cooking expert who has variety of specialities and loves California wines. Enjoy weekends in the professionally equipped kitchen hosting family and friends with authentic foods.

Servings
4
Cooking time
30 minutes
Total servings
4
Cooking time
30 minutes

Ingredients

Shark fin
100g
Chicken broth
400cc
Soy sauce
2 tsp
Sake
1 tbsp
Sugar
2 tsp
Oyster sauce
2 tbsp
Salt
some
Pepper
some
Potato starch with water
some
Chinese soup stock
180cc
Beaten egg
60cc
Shiitake mashroom
4
Green onion
some

Directions

  1. Place chicken broth, soy sauce, sake, sugar, oyster sauce and shark fin in a pot. Simmer for 3 minutes on midium heat, then for 7 minutes on low heat.
  2. Add salt and pepper to taste. Make a slurry from starch and water. Slowly add it to the pot to thicken the sauce.
  3. Mix beaten egg and chinese soup stock. Try not to foam.
  4. Place shiitake mashroom in a cup. Strain and evenly distribute egg mixture into each cup.
  5. Steam for about 7 minutes until fully cooked.
  6. Pour sauce on each cup. Garnish with chopped green onion and serve.

Remarks

Popular recipes of Snack or Appetizer

Best paring with Beer

Best paring with Whisky with Soda