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Shumai (Crab-flavored kamaboko tofu shumai) | Recipe transcription by kattyanneru

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kattyanneru

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Ingredients

Crab-flavored kamaboko : 5 bottles
椎茸 : 2個
長ねぎ : 10cm
ライスぺーパー : 3枚
レタス : 2枚
(A) Minced pork : 100g
(A) Tofu : 100g
(A) Potato starch : 大さじ1
(A) Chicken stock powder : 小さじ1
(A) Salt and pepper : 適量

Time required

25minutes

Procedure

1) Cutting vegetables 01:02
Cut off the stems of the shiitake mushrooms and chop them finely.
Chop the green onions finely.
2) Making seeds 01:16
Place (A) into a zip bag.
Close the zip bag and knead the mixture well until it becomes sticky.
Add 1.
Close the zip bag and knead to mix.
3) Cut the crab-flavored kamaboko 01:44
Cut the crab-flavored kamaboko into 3 equal length pieces and rub it against the side of a knife to break it up.
4) Prepare to steam 01:55
On the plate on which you will arrange the wrapped shumai, spread the lettuce over the entire surface.
5) Wrap 02:18
Cut the rice paper into 4 equal pieces.
Dip the cut rice paper into a bowl of water (not included in the recipe) and place on a flat surface.
Place an appropriate amount of 3 in the center of the rice paper.
Cut off the corner of step 2's ziplock bag and squeeze the filling onto the crab-flavored kamaboko.
Once the rice paper has softened, lift both ends together and wrap the squeezed out filling around it.
Shape it and place it on 4.
Repeat this process to wrap the remaining 11 pieces and arrange them in row 4.
6) 蒸す 03:15
Place a small plate in the center of a deep frying pan.
Place 5 on a small plate.
Pour water (not included in the recipe) around the edge of the frying pan.
Cover and place over high heat.
Once boiling, reduce heat to low-medium and simmer for 8 minutes.
When heating is finished, remove 5.
Finish by adding vinegar soy sauce or ponzu sauce.

Point

・The ingredients are enough for 2 people, making 12 pieces.
-This is a cooking method that uses a frying pan and a plate to steam food without using a steamer.
In step 4, lettuce is placed on top to prevent the shumai from sticking to the plate while steaming, but if you don't have lettuce, cabbage or cooking paper can also be used.
- Rice paper tends to stick together, so place it with some space between them.
- By placing the thicker part of the rice paper at the bottom, it will be less likely to tear and will have a nice finish.
・Combining minced pork with tofu makes this dish both healthy and delicious.