TURNIP CLOUDS (KABURA MUSHI)
From Elizabeth Andoh's classic "At Home With Japanese Cooking". This is a delicately seasoned, elegant little side dish to serve with more intensely flavored fish or meat courses.
Provided by zeldaz51
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Shell and devein shrimp, then cut each into 4-5 pieces. Divide the pieces among the bottoms of 4 small heatproof bowls (or use teacups, preferably without handles).
- Peel and grate the turnips onto a kitchen towel. Bring the corners of the towel together to form a small bag and twist the top closed, squeezing out about half the liquid. You should have approximately 1/2 Celsius grated turnip.
- In a bowl, beat the egg white with the pinch of salt until soft peaks form. Add the grated turnip, mixing in gently but thoroughly.
- Divide the turnip mixture among the 4 bowls, mounding it softly to cover the pieces of shrimp. Steam the bowls of turnip clouds for 10-12 minutes.
- In the meantime, season the dashi with the soy sauce, salt, and sake, and heat it through for several minutes. Dissolve the cornstarch in an equal amount of cold water and stir it into the seasoned stock. Cook over medium heat, stirring, until the sauce thickens slightly. Pour some of the sauce over each steamed turnip cloud. Garnish the top of each portion with either a small dab of wasabi (to be dissolved into the surrounding sauce by each diner), or chop sprigs of trefoil or coriander and scatter them over each cloud. Serve piping hot.
Nutrition Facts : Calories 52.4, Fat 0.4, Cholesterol 35.3, Sodium 332.2, Carbohydrate 6.7, Fiber 1.8, Sugar 3.5, Protein 5.7
KABU -- JAPANESE TURNIP PICKLES
Make and share this Kabu -- Japanese Turnip Pickles recipe from Food.com.
Provided by Molly53
Categories Vegetable
Time 12h15m
Yield 1 batch
Number Of Ingredients 8
Steps:
- Bring water, vinegar, sweetener and salt to a boil in a nonreactive saucepan (if you are using granulated sugar, stir until dissolved).
- Cool and add in jalapeno, ginger and garlic.
- Quarter the turnips and slice thin and place in a medium glass bowl.
- Pour the liquid over the turnips, cover the bowl and chill at least overnight to let the flavors meld.
- Will keep up to one week.
MUSHI
Make and share this Mushi recipe from Food.com.
Provided by foodart
Categories Cantonese
Time 20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oil in wok. Stir fry meat until opaque (if not pre-cooked). Stir-fry egg, then add carrots and onion (and meat if precooked); cook about 30 seconds. Add remaining ingredients and stir-fry until cabbage is wilted. Wrap in to egg roll wrappers, and garnish with mushi sauce, sesame seeds, and shredded green onion.
Nutrition Facts : Calories 202, Fat 9.5, SaturatedFat 1.5, Cholesterol 49.4, Sodium 809.1, Carbohydrate 23.7, Fiber 1.5, Sugar 1.9, Protein 5.5
CHAWAN MUSHI
Make and share this Chawan Mushi recipe from Food.com.
Provided by day286
Categories Japanese
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Prepare 4 Chawan mushi serving cups. If serving cups with lids are not available, use tea cup covered with aluminum foil.
- Divide fillings into 4 except for mitsuba and yuzu strips, neatly place filling and kamaboko slices in individual cups.
- Pour in egg mixture.
- Fill a double-boiler pan (mushiki) half full with water.
- When water comes to a boil, place cups in to steam.
- Cover with cheesecloth, place lid slightly off so that steam can escape.
- Heat 1-2 minutes on a strong fire, reduce heat and cook for an additional 12-15 minutes. If the fire is too strong or if steamed too long, Chawan mushi becomes spongy, loses flavor and attractiveness.
- Insert bamboo stick to check readiness. If clear liquid rises Chawan mushi is ready.
- Take cups out of steamer. Top with mitsuba and yuzu, re-cover.
- Chawan mushi is served chilled in summer, hot in winter.
Nutrition Facts : Calories 95, Fat 4.4, SaturatedFat 1.3, Cholesterol 210.3, Sodium 444.6, Carbohydrate 0.7, Fiber 0.1, Sugar 0.5, Protein 12.5
More about "turnip clouds kabura mushi recipes"
CHEF SAITO'S KABURA-MUSHI "STEAMED TURNIPS" [JAPANESE …
From youtube.com
Author NHK WORLD-JAPANViews 6.9K
TURNIP SUSHI AND PICKLED SARDINES: FERMENTED …
From nippon.com
KABURA-MUSHI [STEAMED TURNIPS] | MENU | DINING WITH THE …
From nhk.or.jp
7 CREATIVE WAYS TO COOK WITH TURNIPS: TIPS, …
From masterclass.com
25 BEST TURNIP RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
STEAMED SAVOURY TURNIP MERINGUE & FISH – HIROKO'S RECIPES
From hirokoliston.com
TOKYO TURNIP (KABU) • JUST ONE COOKBOOK
From justonecookbook.com
KABURA-MUSHI [STEAMED TURNIPS] | MENU | DINING WITH THE …
From nhk.or.jp
STEAMED TILEFISH AND TURNIP (AMADAI NO KABURA-MUSHI) RECIPE | EAT …
From eatyourbooks.com
HAKUREI TURNIPS: EASY JAPANESE TURNIP RECIPE | WHOLESOME YUM
From wholesomeyum.com
KABURA-MUSHI [STEAMED TURNIPS] | RECIPES | DINING WITH …
From nhk.or.jp
STEAMED FISH WITH TURNIP (KABURAMUSHI) | JAPANESE RECIPES | SBS …
From sbs.com.au
AUTHENTIC JAPANESE COOKING: KABURA-MUSHI "STEAMED …
From www3.nhk.or.jp
STEAMED GRATED TURNIP (KABURA-MUSHI) RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
JAPANESE RECIPE-STEAMED FISH WITH GRATED TURNIPS | FEEL JAPAN
From ed-ish.com
KABURA MUSHI - STEAMED APPETIZER DISH
From eat-kenko.com
TURNIP CLOUDS FROM AT HOME WITH JAPANESE COOKING BY ELIZABETH …
From app.ckbk.com
KABURA-MUSHI [STEAMED TURNIPS] | MELBA MARTIN | COPY ME THAT
From copymethat.com
CHEF SAITO'S KABURA-MUSHI "STEAMED TURNIPS" - NHK
From www3.nhk.or.jp
You'll also love