//]]> Easiest Way to Make Super Quick Homemade Tamago Fuwa Fuwa | Make Your Favorite Restaurant Dishes At Home!

20/02/2021 22:43

Easiest Way to Make Super Quick Homemade Tamago Fuwa Fuwa

by Rosie Vega

Tamago Fuwa Fuwa
Tamago Fuwa Fuwa

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, tamago fuwa fuwa. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Tamago Fuwa Fuwa is one of the most popular of recent trending meals in the world. It’s enjoyed by millions daily. It is simple, it is quick, it tastes yummy. Tamago Fuwa Fuwa is something which I have loved my entire life. They are fine and they look fantastic.

To begin with this recipe, we must prepare a few components. You can cook tamago fuwa fuwa using 10 ingredients and 11 steps. Here is how you cook it.

 

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The ingredients needed to make Tamago Fuwa Fuwa:
  1. Prepare 1 egg
  2. Take Small handful shimeji mushrooms
  3. Make ready 2 shrimps
  4. Get 2 scallops
  5. Prepare leaves Few mitsuba
  6. Prepare 175 ml dashi
  7. Make ready 1 tsp usukuchi shoyukoji soy sauce rice malt
  8. Make ready 1 tsp sake
  9. Make ready 1/3 tsp shiokoji salted rice malt
  10. Make ready Katakuriko potato starch (to clean shrimp)


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Instructions to make Tamago Fuwa Fuwa:
  1. Shell shrimp, clean with potato starch, and rinse well.
  2. Slice scallops horizontally into two. Remove root ends of shimeji. Thinly slice mitsuba
  3. In a small pot, put dashi and usukuchi shoyukoji, mix well, and heat.
  4. Heat some water in a medium pot
  5. In a small or medium mixing bowl, put egg, black pepper, sake, shiokoji and 1/2 tbsp of dashi + usukuchi shoyukoji (from pot).
  6. Place egg mixture bowl in the warm water, and beat.
  7. When egg mixture is warm (slightly higher than body temperature), remove from warm water pot, and continue beating until it makes peaks when whisk is lifted
  8. In the meantime, when dashi and usukuchi shoyukoji boil, add shimeji, cover, and simmer until shimeji is soft.
  9. Add shrimp and scallops, cover, and continue simmering until basically done (shrimp and scallops turn opaque).
  10. Pour egg mixture over goodies in pot. Top with mitsuba, cover, and wait 1 minute (turn off heat after 30 seconds or so).
  11. It should look like this after a minute

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