Tamago Fuwa Fuwa

Name: Tamago Fuwa Fuwa
Yield: 1 serving
Cuisine: British
Ingredients: 1 egg; Small handful shimeji mushrooms; 2 shrimps; 2 scallops; leaves Few mitsuba; 175 ml dashi; 1 tsp usukuchi shoyukoji soy sauce rice malt; 1 tsp sake; 1/3 tsp shiokoji salted rice malt; Katakuriko potato starch (to clean shrimp)

randomness2376 @cook_9047111

http://recipesfortom.blogspot.co.uk/2014/07/tamago-fuwafuwa-steamed-egg-soufle-over.html?m=1

randomness2376 @cook_9047111

http://recipesfortom.blogspot.co.uk/2014/07/tamago-fuwafuwa-steamed-egg-soufle-over.html?m=1

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Ingredients

1 serving

1egg
Small handful shimeji mushrooms
2shrimps
2scallops
leavesFew mitsuba
175 mldashi
1 tspusukuchi shoyukoji soy sauce rice malt
1 tspsake
1/3 tspshiokoji salted rice malt
Katakuriko potato starch (to clean shrimp)

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Steps

1

Shell shrimp, clean with potato starch, and rinse well.
2

Slice scallops horizontally into two. Remove root ends of shimeji. Thinly slice mitsuba
3

In a small pot, put dashi and usukuchi shoyukoji, mix well, and heat.
4

Heat some water in a medium pot
5

In a small or medium mixing bowl, put egg, black pepper, sake, shiokoji and 1/2 tbsp of dashi + usukuchi shoyukoji (from pot).
6

Place egg mixture bowl in the warm water, and beat.
7

When egg mixture is warm (slightly higher than body temperature), remove from warm water pot, and continue beating until it makes peaks when whisk is lifted
8

In the meantime, when dashi and usukuchi shoyukoji boil, add shimeji, cover, and simmer until shimeji is soft.
9

Add shrimp and scallops, cover, and continue simmering until basically done (shrimp and scallops turn opaque).
10

Pour egg mixture over goodies in pot. Top with mitsuba, cover, and wait 1 minute (turn off heat after 30 seconds or so).
11

It should look like this after a minute