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Clear soup of steamed lotus dumpling
Chef Takeshi Kawanishi, Hisago zushi2018-01/2018-01
Umami Information Center
Tokyo , Japan
This recipe is good for cold winter. Umami of seafood is wrapped with lotus root starch. Umami of ichiban dashi makes the dish tastier.
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Details
- Title: Clear soup of steamed lotus dumpling
- Creator: Chef Takeshi Kawanishi, Hisago zushi
- Date Created: 2018-01/2018-01
- Location: Shiga, Japan
- Original Source: umami website recipe_7
- Ingredients Name : lotus roots, egg white, kikurage (rehydrated wood ear), mitsuba (Japanese honewort), gingko nut, prawn, white-meat fish, ichiban dashi, salt, light soy sauc
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