Hello everybody, it’s Louise, welcome to my recipe site. Today, we’re going to prepare a special dish, japanese steamed fish and shrimp with radish. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
Japanese Steamed Fish and Shrimp with Radish This is restaurant menu. But you can make this easy in your kitchen. Aunty Eiko's international cuisine experience Japan Yokohama.
Japanese Steamed Fish and Shrimp with Radish is one of the most popular of recent trending foods in the world. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. They are fine and they look wonderful. Japanese Steamed Fish and Shrimp with Radish is something that I have loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. You can have japanese steamed fish and shrimp with radish using 6 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Japanese Steamed Fish and Shrimp with Radish:
- Prepare Fish (any fish is ok)
- Get 8 shrimp
- Prepare 1 tablespoon soy sauce
- Make ready 4 radish
- Take 1 egg white
- Prepare 1/2 teaspoon salt (to taste)
To make a healthier version, create cakes and lightly sauté in olive oil until browned on each side. Winding the shrimp by the Yuba, and wrapped like a belt by the seaweed. Attach wheat flour to the shrimp, and deep frying with oil. Sakamushi (酒蒸し, steamed in sake) Fish is a very authentic Japanese dish and sometimes served in kaiseki-ryori (multi-course haute cuisine).
Instructions to make Japanese Steamed Fish and Shrimp with Radish:
- Salt a little on shrimp. Cut fish and sprinkle soy sauce.
- Grate radish
- Mix egg white and grated radish. Salt to taste.
- Put grated radish with egg white on fish and shrimp. Then put shrimp on top.
- Stream for 15 minutes.
- Garnish with green onion. Enjoy 😉
In a nutshell: White-fleshed fish is steamed with plenty of sake (酒, Japanese rice wine). This is a very simple method of cooking fish but the flavour of fish is amazing. Daikon is a long white Japanese radish, which has a crunchy texture and a light peppery and sweet taste. From pickles to salad and soups to simmered dishes, it's widely used in Japanese cooking. Daikon (大根, literally "big root") or Daikon Radish is a widely used root vegetable in Japanese cooking.
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