|category||VegetablesSee the Related Food Category Page|
|cooking time||30 minutes|
|comment||Mix grated turnip and crab meat and bind them with egg white. Serve with thick sauce.|
|image||The flavor of the crab meat matches the light taste turnip.|
|Canned crab||80 g|
|Egg whites||20 g|
|(A) Dashi stock||12 ml|
Grate the turnip and squeeze out excess water in a paper towel. Finely chop the mitsuba (mijin-giri).
In a bowl, combine the grated turnip, the crab, the egg whites and the salt. Divide the mixture in half, wrap in plastic wrap and secure with a rubber band. Place the two in a heat resistant container in a steamer and steam over a high heat for about 20 minutes.
To make the sauce, bring the (A) dashi to a boil in a sauce pan and add the soy sauce, the sake, the salt and the starch diluted with water (not on the list) and mix well. When the (2) turnip mixture is done, remove the plastic wrap, place on a plate, pour on the sauce and garnish with the mitsuba leaves.
|technique||Slowly drain the grated turnip in a colander without squeezing out water, which spoils the flavor of turnip.|