Wednesday, November 28, 2012

Donabe-steamed Crab & Tofu Shumai

Here's another steamed shumai recipe...
I've been cooking non-stop with my donabe steamer, "Mushi Nabe", for over a week. Steaming is one of my favorite methods of cooking, and Mushi Nabe is the best steamer I've ever used!

Crab & Tofu Shumai

(for the filling)
7oz  crab meat
7 oz medium-firm tofu (moisture pressed out and drained)
1/4C minced onion
1tsp  juice from grated ginger
1 egg, white only
2T  potato starch
1T  sake
1/2tsp  raw brown sugar
1/4 tsp  chicken powder, optional
1/2T  shio-koji (or 1/4tsp salt)
1/4tsp  white pepper
1tsp  sesame oil

20-25 shumai wrappers

1. In a bowl combine the ingredients for the filling until smooth by hand. Cover and refrigerate for 30 minutes.
2. Wrap the filling in the shumai wrappers, and steam in Mushi Nabe for 4-5 minutes or until they are cooked through. (Medium-high heat)  Serve with soy sauce, vinegar, and karashi mustard.

Photobucket Photobucket Photobucket
I love the combination of crab and delicate, so fluffy, and so pure in flavor.
Happy donabe life.