Sardine ravioli style
Japanese savory steamed egg in thick shark fin sauce
The ordinary steamed egg custard is upgraded to fancy, sophisticated dish!
Processed seafood used
-
桐花散翅Ｈ
福寿水産株式会社（宮城県）
詳しくはこちら
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
- 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.
- Add salt and pepper to taste. Make a slurry from starch and water. Slowly add it to the pot to thicken the sauce.
- Mix beaten egg and chinese soup stock. Try not to foam.
- Place shiitake mashroom in a cup. Strain and evenly distribute egg mixture into each cup.
- Steam for about 7 minutes until fully cooked.
- Pour sauce on each cup. Garnish with chopped green onion and serve.
Remarks
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