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This
dish is combined soft taste of egg
with matcha bean jam.
Though the strength of matcha
depends on your liking, a high temperature
of tea will often change the color
of green tea. So it is recommended
that primary bonito stock in making
"bean jam" should be slightly
cooled down before adding matcha
to it. To make a bright color stand
out, add bean jam before serving.
If bread bean is added, it deepens
a sense of seasons further. You
can cook steamed egg custard which
is different from the usual one. |
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| Ingredients
(4 servings) |
Egg
mixture
| · | 3
eggs |
| · | 2
1/3 cups primary bonito stock (dashi) |
| · | 1/2
teaspoon salt |
| · | 1
tablespoon sweet cooking sake(mirin) |
| · | 2
teaspoons thin soy sauce |
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| Ingredients
| · | 8
shrimps |
| · | 1/3
block silk-strained bean curd |
| · | 2
shiitake mashrooms |
| · | 12
grain broad beans |
Matcha
bean paste
| · | 1
cup primary bonito stock |
| · | 1/3
teaspoon salt |
| · | 2
teaspoons mirin |
| · | starch-water
mixture |
| · | 1
tablespoon matcha + 2 tablespoons
hot water | |
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 |
 | To
make egg mixture:
Combine beaten eggs with dashi
and seasoning, and stir well. Filter
once and smooth. |
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 | To
prepare all the ingredients:
Remove black veins of shrimps and
cut it into small size, cut tofu
into 2 cm square, and slice shiitake
mashrooms. Score broad beans, peel,
and boil briefly. |
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To
arrange all the ingredients:
Arrange all the ingredients, pour
egg mixture of (1) into it.
Set in the steamer, steam for about
15 minutes at low heat.
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 | To
make matcha bean paste:
Heat dashi, season, and add
starch to thichen.After removed
from the heat and cooled down quickly,
add matcha mixture to it. |
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To
pour matcha bean paste over
and serve:
Pour matcha bean paste over
steamed egg custard and serve. Then,
you should pour it to look like
a bright green mountain in spring. |
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