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INGREDIENTS (serves 4)

  • 4 mochi pieces
  • 1/2 lily bulb ("yurine")
  • 40 grams shimeji mushrooms
  • 8 boiled ginkgo nuts
  • 350 grams kabu
  • 1 egg white
  • grated wasabi

    Shrimp Sauce

  • 150 grams large shrimp
  • 2 teaspoons sake
  • pinch salt
  • 400 ml dashi
  • 2 teaspoons mirin
  • 2 teaspoons light soy sauce
  • potato starch dissolved in water
  1. Cut mochi into 4 pieces and bake in gas oven (approx 230 degrees for 5 minutes)
  2. Peel off each layer of the lily bulb and parboil
  3. Break the shimeji up into small bunches and season lightly with sake and salt
  4. Peel and grate kabu; lightly squeeze off excess water and mix with egg white
  5. Put (1), (2), and (3) into small custard cups, add the gingko nuts and cover with the grated kabu
  6. In a steamer or double boiler, bring water to a boil, put in the filled custard cups, and steam over heavy heat for about 10 minutes
  7. Peel and devein the shrimp; chop finely. Season with salt and sake. Cook completely.
  8. In a separate pan, bring the dashi to a boil, add mirin, soy sauce and salt and thicken with potato starch dissolved in water. Add (7).
  9. Arrange (6) on a platter and cover with (8); serve with grated wasabi

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