Hi everyone, I'm Masa!
This time, I want to share the recipe for a warm and gentle rice dish
Prawn and Mushroom Zousui
It's called "Ebi to Kinoko no Zousui"
In Chinese, it's called Prawn and Mushroom Zousui
I've previously shared the recipe for this dish through a Facebook live session
I received a lot of feedback; that it's easy to make and the taste is to their liking
So this time, I decided to share the recipe for this once again formally (through this video)
So let's get started!
Shimeji mushroom - 50g
Cut into small pieces
Shitake mushroom - 2 pieces
Clean with a brush
Point to note: It's best not to wash mushrooms in water to prevent them from absorbing water and emitting a stench
Cut into small pieces
Enoki mushrooms - 50g
Cut into small pieces
Green onion - 1 stalk
Slice
Point to note: The white and green parts will be used separately, so keep them separate while prepping!
Shrimp Prawns - 6-8 pieces
Remove the heads and deshell
The heads and shells will be used for making the soup so do not discard them!
Devein the prawns
Switch on to medium heat
Sesame oil - a little
Prawns
Cook till the prawns turn pink
Point to note: Prawn meat turn tough easily so do not cook for too long!
Remove and set aside
Spring onion (the white part)
Prawn heads and shell
Cook until fragrant
Sake - 2 tbsp
Dashi (Japanese broth ) - 500ml
Point to note: Check out the video on how to make Dashi (Japanese broth)
Press down to extract the flavor
Put on the lid and let it come to a boil
Remove the prawn heads and shell
Remove the foam at the same time
Add in all the assorted mushrooms
Salt - about 1/3 tsp
Soy Sauce - 1/2 tsp
Point to note: Adjust the seasoning based on how salty the prawns are!
Eggs - 2
Steamed rice - about 250g
Point to note: It'll be delicious too if cooked udon noodles are substituted for the rice~!
Put in the cooked prawns
Pour in the egg mixture steadily in a even stream
Put on the lid and simmer for 30 seconds or until the eggs are done to your preference
Spring onion
White sesame
Okay, the delicious zousui is done!
I've scooped some of the zousui into a bowl
I'll put some shredded nori (seaweed) on top
The nori goes well with the zousui, so it's best to sprinkle some on top
So, Itadakimasu!
The prawns are crisp. They're sauteed till fragrant before removing from heat
So the prawn is still very juicy and crisp
The soup is full of flavor
The prawn heads and shells are stir-fried till fragrant before the dashi is added and simmered
There is no fishy smell after stir-frying the prawn head and shell
There is a rich seafood flavour
After adding the starchy food (rice in this case), they will keep absorbing the soup
Like now, I keep talking and the soup in the bowl is almost gone (absorbed by the rice)
It's best to serve and eat soon after the rice is added
If you want to eat a tasty and flavorsome prawn zousui, do try this recipe!
Thank you!
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