Feast of Seven Fishes VII - Tamagoyaki Pretending To Be Sponge Cake

Name: Feast of Seven Fishes VII - Tamagoyaki Pretending To Be Sponge Cake
Total time: 10800 s
Yield: One 8" square cake
Cuisine: American
Ingredients: 100 g Shrimps Shelled & Deveined,; Pinch Baking Soda,; 80 g Scallops,; Sake, A Drizzle; 105 g Nagaimo / Japanese Mountain Yam,; Pinch Sea Salt,; Pinch White Pepper,; 1 TBSP Light Soy Sauce,; 12 Egg Yolks,; 6 Egg Whites,; Pinch Cream of Tartar,; 100 g Icing Sugar,; Shichimi Togarashi, Pinch (Optional)

Daniel Lim @fatdoughsg

Singapore

Finally, this series has drawn to a close and I decided to end on a very subtle note. After a palate cleanser, why not serve up another dessert. Or is it? At 1st look, this might look like a deflated failed sponge cake. But as you took the 1st bite, you will be surprised. Yes, having this will take you back to the ocean once last time.

I admire Japanese cuisine as much as French and Italian. And I had been researching a lot about tamagoyaki sushi a lot. There is a traditional and a modern take on the humble sushi. As I went down the rabbit hole, the traditional tamagoyaki sushi looks like a cake. You can Google about it. Then I saw a YouTube video. That blew my mind and I know I need to make it. It is almost like the traditional tamagoyaki sushi but more towards a sponge cake texture.

It took me quite a while to hunt down the recipe and experiment with it. I am glad that I did cos this dish sits perfectly in this series. I also added a few extra ingredients for texture and flavor profiles; this is a perfect balance of savory, sweetness and at the same time, light, moist and dense. As soon as I took the 1st bite, it literally melts in my mouth.

Daniel Lim @fatdoughsg

Saved

Ingredients

3hr

One 8" square cake

100 gShrimps Shelled & Deveined,
PinchBaking Soda,
80 gScallops,
Sake, A Drizzle
105 gNagaimo / Japanese Mountain Yam,
PinchSea Salt,
PinchWhite Pepper,
1 TBSPLight Soy Sauce,
12Egg Yolks,
6Egg Whites,
PinchCream of Tartar,
100 gIcing Sugar,
Shichimi Togarashi, Pinch (Optional)

Saved

Steps

3hr

1

You can the Japanese mountain yam at a Japanese grocery. The other special tool you will need is a Japanese mortar and pestle aka Katakuchi Suribachi & Surikogi. Please try to get your hands on it as a food processor might not do the trick. I will definitely be using Katakuchi Suribachi & Surikogi to create more recipes in the future. In the meantime, please give this recipe a try. And here I wish you lovely fine people a very Merry Xmas and a Happy New Year!
2

After shrimps have been shelled & deveined, transfer into a large bowl.
Sprinkle in the baking soda.
Toss to coat well.
Add water and ice cubes.
Set aside for 30 mins.
3

Toss and coat well with some sake.
*If you do not have a Japanese mortar & pestle, you can use a food processor. It might have the same results tho. Give it a few pulses and try not to blitz all the way thru'.*
Coarsely chop shrimps into fine pieces.
4

Transfer the shrimps into a Katakuchi Suribachi.
Using a Surikogi, grind the shrimps into a smooth paste. It is okay if there are some small bits left.
*This may take a while and a bit of a workout.*
5

Add in scallops, a couple at a time, using Surikogi to grind into a homogenous paste.
Peel nagaimo and grate into the mixture.
Mix until well combine. You should have a gooey and smooth paste.
Once everything is incorporated, add salt, pepper and soy sauce.
Give it a quick mix.
6

Add in yolks, a few at a time, using Surikogi to combine well.
In a separate bowl, using a hand or stand mixer, whisk egg whites and cream of tartar until soft peaks.
While still whisking, gradually add in the icing sugar, 1/3 portions at a time.
Whisk until everything is homogeneous
7

You should have a fluffy and glossy mixture.
If your Katakuchi Suribachi is big enuff, you can fold in the meringue. If not, I would suggest transfer the mixture into another large bowl.
Fold in the meringue in portions until everything is incorporated well.
8

You should have a very light and fluffy batter.
Transfer the batter into the prepared cake pan.
Using a skewer to poke any large bubbles.
Wack into the oven and bake for 40 to 50 mins.
9

The cake should be browned and puffed but still wobbly.
Remove from heat and set aside to cool down slightly.
The cake will deflate when cooled and looks like a failed sponge cake.
Slice and serve warm with some Shichimi Togarashi. You can also serve with some wasabi and soy sauce.
10

For detailed recipe video:
nstagram.com/tv/CJJRt4yl2w2/