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What You Need:
(To Serve: 2)
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2 white turnips (2 ounces each), peeled and finely grated
2 small white mushrooms cut into very fine strips
2 medium-sized shrimp (16 to 20 per pound), peeled and deveined
½ boned, unskinned chicken breast, cut into 1-inch pieces
¼ teaspoon ajishio (equal parts salt and MSG)
¼ teaspoon Japanese all-purpose soy sauce
6 canned ginnan (ginkgo nuts)
2 teaspoons beaten egg
SAUCE
2 cups ichiban dashi
4 teaspoons Japanese all-purpose soy sauce
MSG
4 teaspoons sake (rice wine)
4 teaspoons cornstarch, mixed with
2 tablespoons cold water
GARNISH
½ teaspoon wasabi (horseradish) powder, mixed to a paste with a few drops of cold water, and set aside to rest for 15 minutes
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Translate this recipe:
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| How To Cook: |
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1. Sprinkle the turnips, mushrooms, shrimp and chicken with ajishio, and sprinkle the chicken bits with ¼ teaspoon of soy sauce.
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2. On each of two small heatproof plates-or on two rounds of aluminum foil about 6 inches in diameter-arrange half the mushroom strips, shrimp, chicken bits and ginkgo nuts.
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3. In a small dish, combine the grated white turnip with 2 teaspoons of beaten egg; divide it in two and place a mound on each plate.
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4. Steam for 7 minutes in an Oriental steamer or the steamer substitute.
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5. Meanwhile, in a 1-quart saucepan bring 2 cups of ichiban dashi to a boil over high heat.
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6. Add the 4 teaspoons soy sauce, sake and a sprinkle of MSG lower the heat, and slowly stir in the cornstarch mixture. Simmer, stirring constantly, until the sauce thickens and clears.
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7. Slide the contents of each plate of steamed food off the plates or foil into individual soup bowls and pour the sauce over them. Garnish the turnip with a dab of wasabi paste.
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