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Shumai | Koh Kentetsu Kitchen [Cooking researcher Koh Kentetsu official channel]'s recipe transcription

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材料

  • Shumai skin : 12 sheets
  • Minced pork : 400g
  • onion : 1/2 piece
  • Salad oil : Appropriate amount
  • Mustard : Appropriate amount
  • soy sauce : Appropriate amount
  • (A) Grated ginger : 1 piece
  • (A) Soy sauce : 2 tablespoons
  • (A) Sesame oil : 1 tablespoon
  • (A) Sake : 1 tablespoon
  • (A) Potato starch : 2 tablespoons
  • (A) Sugar : 2 tsp

所要時間

40分

手順

  1. 1) Cut the onions 02:26

    Finely chop the onion

  2. 2) Mix minced pork and (A) 02:35

    Put minced pork in a bowl, add (A) and knead well by hand until it becomes sticky.

  3. 3) Make meat sauce 04:25

    When 2 becomes whitish, add the onion of 1 and mix further.

  4. 4) Mold 04:58

    Apply a thin layer of oil to your hands, roll it into 12 equal parts, put the shumai skin on it, and wrap it while turning.

  5. 5) Steam 09:09

    Dilute the vegetable oil in a frying pan, line up 4, add 2-3 tablespoons of water, cover and steam over low heat for 6-7 minutes.

  6. 6) Finish 10:20

    Remove the lid, roast the bottom with a savory grill, take it out and serve it in a bowl.
    Add mustard and soy sauce if you like.

Point

-Since no steamer is used, it is easy.
・ By adding potato starch to the seasoning, you can prevent the gravy from flowing out.
・ By mixing the minced meat with the seasoning, the umami is tightly confined and the meat is juicy.
・ Since you only need to separate the meat and put the skin on it, even those who are not good at wrapping it can easily wrap it.
・ If the bottom of the shumai is savory and roasted, it is fragrant and delicious.

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