Home Recipe Steamed Matsushima conger eel in Yoro, zunda habutae

Steamed Matsushima conger eel steamed with Yam (Yoro mushi steam), zunda edamame

COOKING INGREDIENTS

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Ingredients

  • For 1 Persons
  • Cost: 900yen
  • Cooking time: 1時間
  • Number of cooks: 1 Persons
Matsushima Conger Eel Yoro Steamed Zunda Habutae (4 servings)

  • conger eel

    200-300g

  • Nagaimo (Yam)

    100g

  • Egg white

    15g

  • burdock

    50g

  • Potato starch, salt, light soy sauce, mirin

    Each appropriate amount

  • Edamame

    150-200g

  • Yellow yuzu, roasted plum, parsley, red and white plum

    Each appropriate amount

[For those who want to know the golden ratio of seasonings]

Click here for a list of professional seasoning combinations

COMMENT

A variation of the soup from Miyagi's New Year's cuisine. Matsushima Conger Eel Yoro Steamed Zunda is made with habutae fabric, but it is steamed in Yoro using Matsushima conger eel and Chinese yam, which represents longevity, and has a fluffy texture. Miyagi's specialty zunda (green soybeans) is used for the soup base, which is carefully strained to give it a smooth texture so that you can enjoy the aroma and flavor of zunda. Zouni is the go-to soup for New Year's, but we wanted to offer a new way to eat it using ingredients representative of Miyagi.
This dish was created with the hope that good things will come in the new year, and that it uses ingredients from Date and Miyagi to bring happiness to people.

How to cook

How to cook

  1. ●For Matsushima Anago Yoro-mushi, After sprinkling salt on the conger eel to remove the slime, cut it open down the back, remove the bones, and leave it in a tubular shape. Peel the yam and grate it. Boil the burdock until it is soft, then cut it into small cubes..
    Put the yam and burdock into a bowl, season with whipped egg white, potato starch, salt, light soy sauce, and mirin, put into a piping bag, and cast it into a cylindrical shape of conger eel. Arrange on a tray lined with kelp, sprinkle with sake, steam at 85℃ for 10 to 15 minutes, and then deep fry.
    ●To make zunda sauce, boil edamame soybeans, remove the beans, mash them in a mortar and pestle, and strain through a fine sieve until smooth. Add the strained edamame to the broth and adjust the flavor.

[For those who want to check the seasoning mixture before cooking]

Click here for a list of professional seasoning combinations

長山祐太

  • Eisenkaku Co., Ltd. Iwamatsu Ryokan