チダイ蕪蒸し Chidai kabura-mushi Steamed crimson sea bream topped with grated turnip I said grated turnip, but actually whipped eggwhite is usually added to the turnip to make it white and fluffy. The ginkgo nuts and boiled lily bulb give a nice accent to the soft and smooth turnip topping, and the dashi soup brings the taste of the topping and sea bream together. It is an authentic dish that warms you up on a cold autumn/winter night. I wished I could have served this kabura-mushi in a bowl with a matching lid like this, but I don't have anything like that and I couldn't find one at the daiso 100-yen shop. Categories: Japanese |
Wednesday, November 22, 2006
蒸し物 Mushimono (Steamed Dish)
Posted by obachan at 11/22/2006 10:14:00 AM
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