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COLD STEAMED EGG CREAM WITH SOUP MADE WITH DASHI BROTH AND BROWN RICE

COLD STEAMED EGG CREAM WITH SOUP MADE WITH DASHI BROTH AND BROWN RICE

Preparation time: Above 60 Minuti

Nutritional information: 1181 kcal / per serving

Course: First course

Geographic Area: East Asia

Enviromental Impact: Moderate (0.70kg CO2 eq)

Recipe in partnership with:

The first mentions of egg custard (Tofu in Japanese) date back to 1785. Until that time, the Buddhist religion had forbidden the consumption of eggs (or meat products). The recipe has remained virtually unchanged over the centuries and is still popular.

Ingredients for 4 portions

  • Dashi broth 1,6 l
  • Water shield 200 g
  • Sake (previously prepared) 3 g
  • Brown rice 240 g
  • Eggs 360 g (about 6)
  • Rice wine 110 ml
  • Clear soy sauce 110 ml
  • Water 720 g
  • Black tiger prawns 187 g
  • Halls q.b.
  • Japanese sansho pepper at will

Preparation

1.

For the broth for the shrimp:

Pour 400 ml dashi broth with 50 ml rice wine and 50 ml soy sauce into a saucepan. Boil and set aside.
2.

For the broth for the soup no. 1:

Pour 500 ml dashi broth with 2 ml soy sauce, 2.5 g salt and 3 ml sake into a saucepan. Boil and set aside.
3.

For the broth for the egg custard:

Pour 360 ml of dashi broth with 30 ml of rice wine and 30 ml of soy sauce into a saucepan. Boil and set aside.
4.

For the broth for the soup no. 2.:

Pour 300 ml dashi broth with 25 ml rice wine and 25 ml soy sauce into a saucepan. Boil and set aside.
5.

Beat the eggs and add the egg cream broth. Stir and strain. Pour the mixture into a small rectangular mold, cover and steam at 85° C for 15 minutes. When the egg custard is cooked, let it cool.
6.

Clean the shrimp by removing the carapace and intestinal thread. Scald them in boiling water, then let them cool in cold water. Drain them, transfer them to a saucepan, and add the shrimp stock. Let simmer.
7.

Rinse and drain brown rice thoroughly to remove starch, then let it soak in room temperature water for at least 2 hours.
8.

Transfer brown rice with water and salt to a steamer and steam it for 28 minutes. Then distribute it among 4 bowls.
9.

Wash and cleanse the water shield. Boil it for 10 seconds, then let it cool in cold water. Drain, transfer to a saucepan and add soup stock n. 2. Let simmer.
10.

Portion the creamed eggs and arrange them in a bowl, then add the drained shrimp and water shield. Pour some soup stock n over the cream. 2 and garnish with Japanese sansho pepper. Serve the dish accompanied by steamed brown rice.

Enviromental Impact

Moderate

Details

Per serving:

0.70kg CO2 equivalent

Carbon footprint



To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.

Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.