Turnip Clouds Kabura Mushi Food

TURNIP CLOUDS (KABURA MUSHI)

Turnip Clouds (Kabura Mushi) image

From Elizabeth Andoh's classic "At Home With Japanese Cooking". This is a delicately seasoned, elegant little side dish to serve with more intensely flavored fish or meat courses.

Provided by zeldaz51

Categories Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

4 jumbo shrimp
3 -4 turnips
1 egg white
1 pinch salt
1/2 cup dashi (basic Japanese soup stock)
1/4 teaspoon light colored soy sauce (usu kuchi shoyu)
1 pinch salt
1/4 teaspoon sake
1/4 teaspoon cornstarch
1 teaspoon prepared wasabi (trefoil0 or coriander (cilantro) or 2 -3 sprigs mitsuba (trefoil0 or coriander (cilantro)

Steps:

Shell and devein shrimp, then cut each into 4-5 pieces. Divide the pieces among the bottoms of 4 small heatproof bowls (or use teacups, preferably without handles).
Peel and grate the turnips onto a kitchen towel. Bring the corners of the towel together to form a small bag and twist the top closed, squeezing out about half the liquid. You should have approximately 1/2 Celsius grated turnip.
In a bowl, beat the egg white with the pinch of salt until soft peaks form. Add the grated turnip, mixing in gently but thoroughly.
Divide the turnip mixture among the 4 bowls, mounding it softly to cover the pieces of shrimp. Steam the bowls of turnip clouds for 10-12 minutes.
In the meantime, season the dashi with the soy sauce, salt, and sake, and heat it through for several minutes. Dissolve the cornstarch in an equal amount of cold water and stir it into the seasoned stock. Cook over medium heat, stirring, until the sauce thickens slightly. Pour some of the sauce over each steamed turnip cloud. Garnish the top of each portion with either a small dab of wasabi (to be dissolved into the surrounding sauce by each diner), or chop sprigs of trefoil or coriander and scatter them over each cloud. Serve piping hot.

Nutrition Facts : Calories 52.4, Fat 0.4, Cholesterol 35.3, Sodium 332.2, Carbohydrate 6.7, Fiber 1.8, Sugar 3.5, Protein 5.7

MUSHI

Mushi image

Make and share this Mushi recipe from Food.com.

Provided by foodart

Categories Cantonese

Time 20m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons vegetable oil
1 egg, lightly beaten
1/4 cup beef or 1/4 cup pork
1/4 cup sliced onion
1/4 cup matchstick carrot
1/4 cup shredded bamboo shoot
1/4 cup dried black fungus, shredded soak until soft
1/2 cup shredded green cabbage
2 teaspoons oyster sauce
1/2 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon white pepper
1 dash sesame oil
4 menlo egg roll wraps

Steps:

Preheat oil in wok. Stir fry meat until opaque (if not pre-cooked). Stir-fry egg, then add carrots and onion (and meat if precooked); cook about 30 seconds. Add remaining ingredients and stir-fry until cabbage is wilted. Wrap in to egg roll wrappers, and garnish with mushi sauce, sesame seeds, and shredded green onion.

Nutrition Facts : Calories 202, Fat 9.5, SaturatedFat 1.5, Cholesterol 49.4, Sodium 809.1, Carbohydrate 23.7, Fiber 1.5, Sugar 1.9, Protein 5.5

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