Shrimp and Mushroom Royale Style

material

  • shelled shrimp (that have also had their heads removed)5 fish
  • bamboo shoot20g
  • Lyophyllum shimeji (species of edible mushroom)20g
  • hen-of-the-woods (species of polypore mushroom, Grifola frondosa)20g
  • eggone (object)
  • Solid bouillon (granulated bouillon)one (object)
  • salt and peppersmall quantity
  • Consomme soup (canned)120cc
  • potato starchsmall quantity
  • edamame (green soybeans)5 grains

way of making

  • 1

    Boil 150 cc of water in a pot, dissolve the bouillon solids, season with salt and pepper, and cool.

  • 2

    Break an egg into a bowl, add the chilled soup, mix well and strain.

  • 3

    Pour the egg mixture into the steamer and place the steamer in a boiling pot with the lid on for 3 minutes over medium heat, then reduce the heat to low and steam for 15 minutes.

  • 4

    If firmness is weak, add more time to steam.

  • 5

    Thinly slice bamboo shoots (either drained or boiled in water), and break up shimeji mushrooms and maitake mushrooms.

  • 6

    Cut prawns into 2 cm pieces.

  • 7

    Put consomme soup in a pot, add ingredients and simmer until cooked through.

  • 8

    Thicken loosely with potato starch dissolved in water

  • 9

    Pour consomme soup over the steamed eggs and top with boiled edamame beans.

Tips & Tricks

Western-style chawanmushi with consommé soup.

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