Easiest Way to Make Homemade Japanese Shaomai, Kakitama Soup and Egg Rice for Lunch
Hello everybody, hope you're having an incredible day today. Today, I'm gonna show you how to prepare a special dish, How to Prepare Award-winning Japanese Shaomai, Kakitama Soup and Egg Rice for Lunch. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Japanese Shaomai, Kakitama Soup and Egg Rice for Lunch, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Japanese Shaomai, Kakitama Soup and Egg Rice for Lunch delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this particular recipe, we must prepare a few components. You can have Japanese Shaomai, Kakitama Soup and Egg Rice for Lunch using 21 ingredients and 8 steps. Here is how you cook it.
This is our lunch today. #lunch #shaomai
Ingredients and spices that need to be Get to make Japanese Shaomai, Kakitama Soup and Egg Rice for Lunch:
- Shaomai
- 150 g minced pork
- 1 small tin scallop
- 1/2 onion chopped
- 1.5 tablespoon tapioca starch or any starch
- 1 teaspoon oyster sauce
- 1 teaspoon chicken powder
- 1/4 cup glutinous rice
- Kakitama soup
- Juice of scallop
- 2 shiitake mushroom
- Wakame seaweed
- Nameko mushroom
- green onion chopped
- 1 egg
- 1 teaspoon chicken powder
- soy sauce to taste
- Egg rice
- 1 bowl cooked hot rice
- green onion chopped
- 1 egg yolk
Instructions to make Japanese Shaomai, Kakitama Soup and Egg Rice for Lunch
- Put the canned scallop juice in a pot and put the scallops, seasoning and chopped onion in the bowl and mix with hand. Soak glutinous rice in water.
- Drain glutinous rice and color rice. I used pink food color but I think it’s better to use red food color. Wrap meat mixture with Shaomai sheets and put glutinous rice on it.
- Steam Shaomai in high pressure pan for 5 minutes. Or steam with high flame for 20 minutes in steam pan.
- Garnish with green onion.
- Put 300ml water in scallop juice. And add mushroom. Season chicken stock powder, Wakame seaweed and green onion when it’s boiled.
- Beat egg and sprinkle into soup and then turn off the flame. Add sesame oil to taste.
- Make egg rice. Put green onion and egg yolk. When you eat please mix all and season with soy sauce to taste.
Enjoy my home lunch. 😉😉
While that is in no way the end all be all guide to cooking easy and quick lunches it is excellent food for thought. The stark reality is that this will get your own creative juices flowing so you may prepare excellent lunches for your own family without the need to complete too horribly much heavy cooking through the approach.
So that is going to wrap this up with this exceptional food Recipe of Perfect Japanese Shaomai, Kakitama Soup and Egg Rice for Lunch. Thank you very much for your time. I am sure that you can make this at home. There's gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!