The Umami Taste of Shiitake Powder and Dried Scallop! Eight Treasures Dish
Use Shiitake Powder and the water from rehydrating the dried scallops for a tasty broth! The Umami taste of Shiitake and shellfish are a perfect match♪
Ingredients
(4 servings)
(40 minutes)
-
1/4 (600g)
Napa cabbage
-
2 (300g)
Bok choy
-
1/2 medium (70g)
Carrot
-
1/2
Red bell pepper
-
50g
Young corn
-
5g
dried Wood ear mushroom
-
5~6
Quail eggs
-
150g
Pork
-
7 (30g)
dried Scallops
-
20g
Ginger (julienned)
-
1 Tbsp
Sesame oil
-
1 Tbsp(dissolved in the same amount of water)
Potato or corn starch
-
1 Tbsp
Shiitake powder-A
-
1 Tbsp or less
Chinese seasoning (Weipa) -A
-
1 Tbsp or less
Oyster sauce-A
-
1/2 tsp
Sugar-A
-
A pinch of
salt & pepper-A
-
2 Tbsp
Sake-A
-
200ml
Water
-
50ml
dried Scallop rehydrating liquid
-
Steps
1
Rehydrate the dried scallops with 100ml of water and let them soften.
2
Cut the pork, vegetables, and wood ear mushroom into bite-size pieces.
3
Heat up sesame oil in a frying pan and stir fry the ginger until fragrant. Then, add the pork and scallops and stir fry at medium heat.
4
When cooked, add 2. and the quail eggs. Once the vegetables start to excrete water, add the A condiments and liquid used to rehydrate the scallops.
5
Bring to a boil, turn off the heat, and add the potato or corn starch slurry.
6
Once the soup thickens, it is ready to serve.
