Photograph of the finished Shogoin kabura mushi

Japan · Củ cải tròn hấp Kabura mushi

Shogoin kabura mushi

45 min Hands-on time
HardDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Shogoin radish Shogoin radish 600 g
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Salmon fillet Salmon fillet 240 g
  • Photograph of Dried Shiitake Mushrooms Dried Shiitake Mushrooms 60 g
  • Photograph of Dashi broth Dashi broth 600 ml
  • Photograph of Tapioca starch Tapioca starch 32 g
  • Photograph of Wasabi Wasabi 8 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Grate the round radishes into a fine paste, then drain them in a sieve, but do not squeeze out the excess liquid.
  2. 2 Beat the egg whites until fluffy, then gently mix them into the grated beetroot until the mixture is light and airy like snow.
  3. 3 Place the sliced salmon and shiitake mushrooms in a bowl, then top with the radish mixture.
  4. 4 Steam over medium heat for 15 minutes, until the top is seared and the fish is cooked through.
  5. 5 Cook dashi with cornstarch until it thickens, pour it over the bowl, and add a little wasabi.

With an appliance

  • Microwave 38 min

    Replace step 4: loosely cover each bowl and microwave at 600 W for 8 minutes, then rest for 2 minutes to allow the fish to cook evenly; the dashi sauce in step 5 should be cooked separately.

Start cooking