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Japanese Shaomai, Kakitama Soup and Egg Rice for Lunch
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Chef :
Aunty Eiko's international cuisine experienceJapanese Shaomai, Kakitama Soup and Egg Rice for Lunch
This is our lunch today. #lunch #shaomai
Ingredient
150 g
minced pork
1/2
onion chopped
1.5 tablespoon
tapioca starch or any starch
1 teaspoon
oyster sauce
1 teaspoon
chicken powder
1/4 cup
glutinous rice
1
egg
1 bowl
cooked hot rice
1
egg yolk
Cooking instructions
* Step 1
Put the canned scallop juice in a pot and put the scallops, seasoning and chopped onion in the bowl and mix with hand. Soak glutinous rice in water.
* Step 2
Drain glutinous rice and color rice. I used pink food color but I think it’s better to use red food color. Wrap meat mixture with Shaomai sheets and put glutinous rice on it.
* Step 3
Steam Shaomai in high pressure pan for 5 minutes. Or steam with high flame for 20 minutes in steam pan.
* Step 4
Garnish with green onion.
* Step 5
Put 300ml water in scallop juice. And add mushroom. Season chicken stock powder, Wakame seaweed and green onion when it’s boiled.
* Step 6
Beat egg and sprinkle into soup and then turn off the flame. Add sesame oil to taste.
* Step 7
* Step 8
Make egg rice. Put green onion and egg yolk. When you eat please mix all and season with soy sauce to taste.
Enjoy my home lunch. 😉😉
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