Asparagus with Mozzarella Cheese
Asparagus and Shrimp Cutlets
Spring Asparagus with Umami Hollandaise Sauce
Cook
30 min
Instructions
Step 1
Place ingredients [A] in a pot and bring to a boil. Reduce to medium heat and simmer for 2-3 minutes, then let cool.
Step 2
Remove shells and veins from the shrimp and cut them in half. Remove shells from the ginkgo nuts and boil them in salted water until they are a bright color.
Step 3
In a bowl, beat the egg gently without creating bubbles, then mix in the cooled dashi from step 1 and ingredients [B]. Strain the mixture.
Step 4
Place half of the shrimp and ginkgo nuts in serving bowls and pour the egg mixture over them. Cover with aluminum foil.
Step 5
Fill a shallow pot with water up to half the height of the bowls and arrange the bowls inside. Bring to a boil over high heat, then reduce to medium and steam for 5 minutes. Uncover, add the remaining shrimp and ginkgo nuts, and steam for another 2 minutes. Turn off the heat and let sit for about 5 minutes. Garnish with Japanese parsley.
