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A main, solid ingredient of suimono is called wandane.
香りや熱を封じ込める手法。
日本食には伝統がある。
丁寧なおだしは
心まで幸せになるから
丁寧に作ります。
料理研究家 指宿さゆり
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These shrimp dumplings are so nicely wrap and look delicious in the clear soup.
These crystal skin Shrimp Dumpling Suimono (clear soup) are a twist on the traditional har gow, a dim sum favorite. They make a delicious appetizer.
Get recipe here -\-\> http://bit.ly/16OH0Mm
Watch full video here -\-\> https://youtu.be/QdEY__ieGzM
Pin for later here -\-\> http://bit.ly/1DAKsau
These shrimp dumpling are so nicely wrapped and perfect with clear soup. Love it!
These crystal skin Shrimp Dumpling Suimono (clear soup) are a twist on the traditional har gow, a dim sum favorite. They make a delicious appetizer.
Get recipe here -\-\> http://bit.ly/16OH0Mm
Watch full video here -\-\> https://youtu.be/QdEY__ieGzM
Pin for later here -\-\> http://bit.ly/1DAKsau
Delicious and perfect clear soup that goes perfect with any meal!
Slightly thick soup stays warm longer, must try in cold season 😊
Other Soup Recipes:
https://www.youtube.com/playlist?list=PLJdVRCODQ4NnOPSQEOn6cPqlF-ayyobJo
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Japanese Egg Drop Soup (Kakitamajiru 日式蛋花湯)
Difficulty: Easy
Time: 15min
Number of servings: 4 servings
Ingredients:
2 eggs
snow peas *Mitsuba or chopped scallion is ok
600ml Dashi broth (Kombu or Bnoito)
1/2 tsp. salt
1 tsp. light soy sauce *regular soy sauce is ok if you don't have it
2 tsp. Katakuriko (potato starch) *corn starch is ok
1 tbsp. ginger juice *if you like
Directions:
1. Beat eggs in a bowl. Trim stems and remove strings of the snow peas, cook in boiling water for a few seconds, drain well, and cut into thin strips.
2. Put Dashi broth in a large pot and put on medium. When it becomes warm, season with salt and light soy sauce.
3. Bring the soup to a boil, mix Katakuriko (potato starch) dissolved in 1 tbsp. of water.
4. Bring the soup to a boil, add beaten eggs into the soup through the gap between 2 chopsticks or the tines of a fork, moving your hands in a circular motion around the pot.
5. Wait for a second, mix with a ladle, then add ginger juice if you like.
6. Stop the heat, cover, and steam with the remaining heat for a minute.
7. Pour it into a soup bowl, and garnish with snow pea strips.
レシピ（日本語）
https://cooklabo.blogspot.com/2019/09/Kakitamajiru.html
---------------------------------
Music by
YouTube Audio Library
Follow me on social media. If you have recreated any of my food, you can share some pictures #ochikeron. I am always happy to see them.
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鯛の吸い物の作り方動画です。鯛のあらの処理、出汁のとり方、アクの取り方、味付けなどを動画で紹介しています。前回、投稿した「鯛の漬け丼」を作った時の鯛あらを使っています。魚は丸ごと1尾買い、あらまで使うと無駄がなくていいですね。レシピはブログをご覧ください。
http://dt125kazuo.blog22.fc2.com/blog-entry-3629.html
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Matsutake Clear Soup is very simple and aromatic. You can even enjoy a small piece of Matsutake :)
Matsutake is also called pine mushroom. It is usually found at the foot of pine tree, very expensive mushroom because of its rarity. Price varies depending on the area of production.
Recently, my mom said worm-eaten ones sold at discounted prices are really good and affordable, so I tried them out. Yes! They are truly great. They are worth to try!!!
BTW, I usually get Matsutake at Takashimaya (高島屋) department store in Futakotamagawa (二子玉川) ;)
---------------------------------
Matsutake Clear Soup
Difficulty: Easy
Time: 40min
Number of servings: 2
Ingredients:
1 small Matsutake mushroom
Mochifu or Tofu
Mitsuba (Japanese wild parsley)
A
* 400ml water
* 10cm/4inch-square Kombu (kelp)
B
* 1 tbsp. Sake
* 1/2 tbsp. Mirin (sweet Sake)
* 1/2 tbsp. soy sauce (use light soy sauce if you have)
* 1/3 tsp. salt
Directions:
1. Clean Kombu with moistened towel. Soak in 400ml water for 30 minutes.
2. Clean Matsutake mushroom with moistened towel if necessary, shave the hard part of the stem if necessary, then slice.
3. Lightly hit the Mitsuba stem with the back of the knife to bring out the flavor. Then tie the stem into a knot.
4. Slice Mochifu or dice Tofu.
5. Put Kombu Dashi in the pot and bring to a boil. Turn down to medium and season with B. Add Mochifu and Matsutake, then simmer for 3 minutes. Add Mitsuba, stop the heat, and serve.
レシピ（日本語）
http://cooklabo.blogspot.jp/2014/11/blog-post_11.html
---------------------------------
Music by
甘茶の音楽工房
春風
http://amachamusic.chagasi.com/
FYI (products I used in my videos):
http://www.amazon.co.jp/lm/R3VVDX7JZ5GYJE/?_encoding=UTF8&camp=247&creative=7399&linkCode=ur2&tag=shopping072-22
♥Original T-SHIRTS♥
http://www.youtube.com/watch?v=FFsQE0qd_4w
♥Visit my Blog to know more about ME♥
http://createeathappy.blogspot.com/
♥My Recipe Posts in Japanese♥
http://cooklabo.blogspot.jp/
http://cookpad.com/ami
http://twitter.com/alohaforever
♥and of course SUBSCRIBE♥
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