Japanese Egg cream recipe

Japanese Egg cream recipe

Do you feel like cooking this Japanese egg cream? Here we tell you the steps to surprise your guests at home. pay attention

the Japanese egg cream It is a traditional and nutritious dish. It is really delicious because of the combination of flavors and the soft and very creamy texture. It is excellent access for every elegant meal that we want to celebrate a special occasion. Oriental cuisine soups are prepared with healthy ingredients that in many cases reflect the aromas and flavors of each season. This cream is one of them and the presentation is also very pleasant to look at.

The benefits of the egg are known. Its consumption provides proteins, vitamins and minerals in sufficient quantities. It also has choline, a substance that promotes the development of the nervous system. This food contributes to the formation of muscle, cellular and immune tissue. Carotenoids are natural antioxidants that prevent eye damage. Together with chicken, seafood and oriental herbs, this recipe is very healthy for four people.

ingredients:

  • 3 eggs
  • 8 shrimp
  • 1 chicken leg
  • 4 shiitake mushrooms
  • 1 teaspoon hondashi (fish broth)
  • 4 tablespoons soy sauce
  • 2 tablespoons sake (an Asian liqueur)
  • 2 tablespoons sugar
  • 1 liter of water
  • 1 cup of olive oil
  • Salt and pepper to taste
  • parsley
  • How to prepare Japanese egg cream:

    1. We put the liter of water in a pot. Add the soy sauce, sugar, sake and hondashi. We season to taste and cook for a few minutes. We reserve
    2. In a separate bowl beat the eggs lightly, be careful not to foam.
    3. We take the broth that we had reserved, still beating very gently. If foam is produced, we remove it carefully.
    4. We take the chicken thigh, remove the skin and chop it.
    5. In a pan with a little olive oil bake the chicken.
    6. Add the previously chopped shiitake mushrooms and sprinkle the chopped parsley in very thin pieces. Stir gently. We give a salt point.
    7. We place the mushrooms with the chicken in four separate refractory containers.
    8. In each of them we place the shrimp, previously peeled, on the chicken and mushrooms.
    9. We pour the broth with the eggs and cover with plastic for cooking.
    10. We bring on low heat and we are steaming for 15 minutesJapanese egg cream
    11. We remove the plastic and still serve hot

    This Japanese egg recipe is interesting in nutrients and in the attractive oriental flavors. The preparation is very simple, only a few steps are sufficient and you have a dish in the best gastronomic style at your table.

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