Japanese pot-steamed hotchpotch with fresh soy milk

The Japanese steamed egg custard is the steamed fresh soy milk and the vegetables, and put the yoshino bean jam into the dish.

Ingredient

• shrimp
• Fresh Soy Milk
• lily Bulb
• Shimeji Mashroom
• Ginkho
• Deied Shiitake Mashroom
• Egg
• Yoshino－Kuzu
• Citron
• Dried Slice Bonito

Seasoning

• Milk
• Salt
• Light Color Soy Source
• Sweet Sake

How To Make

1. Cut the fresh soy milk into suitable size.
2. Boil lily, Shimeji mashroom and Ginkgo with the salt.
3. Soak dried shiitake mushrooms in water.
4. With ③ water, and to boil down with the light soy sauce and the sugar.
5. The shrimp peels a husk, and boil it with the salt.
6. Mix 20% of the milk in Japanese soup stock.
7. Mix 1cup of the beaten egg, and 3.5 cups of ⑥.
8. Mix little of the salt and Light color soy source, and put the sweet sake just a little, and season it.
9. Filter out it once.
10. Put ①, ②, ④, ⑤ into ⑨,and steam with low heat.
11. Mix 8 cups of soup stock, 1 cup of the Light color soy source,1cup of the Sweet sake,and simmer it.
12. Insert the dried slice bonito.
13. After⑫,put the YOSHINO-KUZU, and make the YOSHINO Jam.
14. Grate the skin 0f citron.
15. Put ⑬ into the top of the pot-steamed hotchpotch, and sprinkle ⑭.

WHAT does SASHIGATUO (INSERT SRIED SLICE BONITO) mean

Mix seasoning and cook once、by doing a SASHIGATUO into the seasoned soup, the taste will be even better. And It is often used to make soups such as TEMPURA – DASHI, IREDASHI etc.

How to make SASHIKATUO (INSERT BONITO)

1. When seasoned soup stock boiled, put a dry sliced bonito into the pot.
2. Lower the heat once, cook it over a low heat, and stop the heat, wait until a dry sliced bonito sinks
3. A dry sliced Bonito sinks, filter it through a lead and warm.

YOSHIO-Kuzu way of dissolving

Mix seasoning and cook once,put SASHIGATUO into seasoned soup, and dissolved YOSHIO-KUZU by water, then into the mixed soup stock.

Yoshino-kudzu and water are the same amount.

YOSHIO-AN (KUZU-SOURCE)

1. Mix 8 cups of Japanese soup stock, 1 cup of Sweet sake、1 cup of Light color soy source, and simmer.
2. When seasoned soup stock boiled, put a dry sliced bonito into the pot.
3. Lower the heat once, cook it over a low heat, and stop the heat, wait until a dry sliced bonito sinks.
4. A dry sliced Bonito sinks, filter it through a lead and warm.
5. Dissolved YOSHINO－KUZU with water, put it in a soup , and make a KUZU-SOURCE ( YOSHINO-AN)

About the comparison ratio to seasoning

The seasoning ratio of seasoning displays it by a comparison calculation, please change the size of a measuring cup or the vessel according to the Number of people.

NOTE

When there is no fresh soy milk, sonk the dried soy milk( Dried Yuba ) into the hot water. When it gets soft, please cook in the same way.