Kabura Mushi (Steamed Prawns, Mushrooms, Chicken and Ginkgo Nuts)
Kabura Mushi (Steamed Prawns, Mushrooms, Chicken and Ginkgo Nuts) is a traditional Japanese recipe for a traditional dish of mooli and prawns with mushrooms, chicken and ginkgo nuts in a soy-based sauce. The full recipe is presented here and I hope you enjoy this classic Japanese version of: Steamed Prawns, Mushrooms, Chicken and Ginkgo Nuts (Kabura Mushi).
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Ingredients:
60g mooli (daikon), peeled and finely grated
2 small white mushrooms, cut into fine strips
2 medium-sized prawns, peeled and de-veined
1/2 boned chicken breast (leave skin on), cut into 2.5cm pieces
1/4 tsp ajishio (equal parts of salt and MSG)
1/4 tsp Japanese all-purpose soy sauce
6 tinned ginkgo nuts
2 tsp beaten egg
For the Sauce:
500ml Ichiban Dashi
4 tsp Japanese all-purpose soy sauce
2 tsp sake
4 tsp cornflour mixed to a slurry with 2 tbsp cold water
To Garnish:
1/2 tsp wasabi powder mixed to a paste with a few drops of cold water (set aside for 15 minutes to allow the flavours to infuse)
Method:
Sprinkle the mooli, mushrooms, prawns and chicken with the ajishio then sprinkle the chicken pieces with 1/4 tsp soy sauce.
Take two rounds of aluminium foil about 25cm in diameter and arrange half the mushrooms, prawns, chicken pieces and ginkgo nuts on them. Combine the grated mooli with 2 tsp of beaten egg then divide into two and mound on top of the other ingredients. Place in a bamboo steamer and steam for 7 minutes.
In the meantime, bring the ichiban dashi to a boil over high heat. Add the soy sauce and sake then low the heat before slowly stirring in the cornflour mixture. Simmer, stirring constantly, until the sauce thickens and clears.
When ready, slice the contents of each plate off the foil and into individual soup bowls. Pour the sauce over them, garnish with a dab of the wasabi paste then serve.
)
