Clear soup of steamed lotus root dumplings
Umami of seafood is wrapped with lotus root starch.
Umami of ichiban dashi makes the dish tastier.
- 200g lotus roots
- 1 egg white
- 40g rehydrated wood ear
- 4 mitsuba (Japanese honewort)
- 8 gingko nuts
- 4 prawns
- 160g white-meat fish
- 400cc ichiban dashi
- 5g salt
- 15cc light soy sauce
- wasabi as you like
Prepare the ichiban dashi.
Beat the egg white into a lather.
Skin the lotus roots and grate them. Add salt and light soy
sauce. Add 2 into the lotus root mixture.
Rehydrate the tree ear and cut them into thin strips.
Cut the mitsuba into 2cm lengths.
Halve the gingko nuts. Shell the prawns and cut them into 2cm
Fillet the white-meat fish into 7mm slices and salt them lightly.
Leave them for 10 minutes.
Mix all (3~6) and make 4 dumplings.
Put them on a plate and steam them at medium heat for a
quarter of an hour.
Add light soy sauce and salt into the ichiban dashi.
Place 7 in a wooden soup bowl. Put dashi on it and serve with
wasabi on top.
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