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Bob & Angie >> Recipe


Cook kabu stuffed with shrimp and white fish in a very light dashi. Very tender and easy to eat, this New Year's dish is ideal at family gatherings, for everyone from children to the elderly.
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INGREDIENTS (serves 4)

  • 4 small kabu
  • water reserved from washing rice
  • potato starch
  • 80 grams shrimp
  • 40 grams white fish
  • a [1/3 teaspoon salt, 1 tablespoon sake, 1 tablespoon dashi, 1/4 egg white]
  • 1/2 carrot
  • 2 sheets fresh "yuba" (beancurd sheets)
  • "mitsuba" (trefoil)
  • b [3 cups dashi, 1 tablespoon light soy sauce, 2 teaspoons mirin, 2 teaspoons sake]
  • potato starch dissolved in water
  • pinch salt
  1. Cut 1/4 off the top of each kabu and scoop out meat; boil kabu "shells" in water reserved from washing rice
  2. Peel and devein shrimp and chop finely together with fish meat; add to (a) and blend in food processor
  3. Drain water from (1), dust with potato starch and stuff with (2)
  4. Put (3) in pot, mix ingredients of (b) and pour in; cook over light flame. Add carrots cut to your liking and yuba as it's cooking
  5. Parboil the mitsuba in salted water and tie each in a single knot
  6. Arrange kabu, carrots, yuba and mitsuba on a platter; add the dissolved potato starch to the leftover liquid from (4) to make a sauce, and serve

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