Recipe of Favorite Japanese Shaomai, Kakitama Soup and Egg Rice for Lunch
Hello everybody, it's Jim, welcome to our recipe site. Today, I will show you a way to prepare a special dish, Steps to Prepare Speedy Japanese Shaomai, Kakitama Soup and Egg Rice for Lunch. One of my favorites. This time, I'm gonna make it a little bit unique. This will be really delicious.
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The same is true for lunches when we often resort to a can of soup or even box of macaroni and cheese or some other such product instead of putting our creative efforts into creating a quick and easy yet delicious lunch. You will observe many thoughts in this article and the expectation is that these ideas won't only enable you to get off to a wonderful start for ending the lunch R-UT all of us look for ourselves at at a certain point or another but also to use new things all on your very own.
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Many things affect the quality of taste from Japanese Shaomai, Kakitama Soup and Egg Rice for Lunch, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Japanese Shaomai, Kakitama Soup and Egg Rice for Lunch delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this particular recipe, we must prepare a few ingredients. You can have Japanese Shaomai, Kakitama Soup and Egg Rice for Lunch using 21 ingredients and 8 steps. Here is how you cook that.
This is our lunch today. #lunch #shaomai
Ingredients and spices that need to be Prepare to make Japanese Shaomai, Kakitama Soup and Egg Rice for Lunch:
- Shaomai
- 150 g minced pork
- 1 small tin scallop
- 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
- Kakitama soup
- Juice of scallop
- 2 shiitake mushroom
- Wakame seaweed
- Nameko mushroom
- green onion chopped
- 1 egg
- 1 teaspoon chicken powder
- soy sauce to taste
- Egg rice
- 1 bowl cooked hot rice
- green onion chopped
- 1 egg yolk
Instructions to make Japanese Shaomai, Kakitama Soup and Egg Rice for Lunch
- 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.
- 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.
- Steam Shaomai in high pressure pan for 5 minutes. Or steam with high flame for 20 minutes in steam pan.
- Garnish with green onion.
- Put 300ml water in scallop juice. And add mushroom. Season chicken stock powder, Wakame seaweed and green onion when it’s boiled.
- Beat egg and sprinkle into soup and then turn off the flame. Add sesame oil to taste.
- 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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So that's going to wrap it up for this exceptional food Simple Way to Prepare Super Quick Homemade Japanese Shaomai, Kakitama Soup and Egg Rice for Lunch. Thank you very much for reading. I am confident that you can make this at home. There's gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!