Recipe of Perfect Japanese Shaomai, Kakitama Soup and Egg Rice for Lunch

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, Step-by-Step Guide to Prepare Super Quick Homemade Japanese Shaomai, Kakitama Soup and Egg Rice for Lunch. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

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The same is true for lunches once we frequently add to a can of soup or even box of macaroni and cheese or some other similar product as opposed to putting our creative efforts into building a quick and easy yet delicious lunch. You may observe many thoughts in this article and the hope is that these thoughts will not only get you off to a great beginning for ending the lunch rut most of us seem to find ourselves at at some point or another but also to try new things on your very own.

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Many things affect the quality of taste from Japanese Shaomai, Kakitama Soup and Egg Rice for Lunch, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Japanese Shaomai, Kakitama Soup and Egg Rice for Lunch delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this recipe, we must prepare a few components. You can cook Japanese Shaomai, Kakitama Soup and Egg Rice for Lunch using 21 ingredients and 8 steps. Here is how you cook that.

This is our lunch today. #lunch #shaomai

Ingredients and spices that need to be Make ready to make Japanese Shaomai, Kakitama Soup and Egg Rice for Lunch:

1. Shaomai
2. 150 g minced pork
3. 1 small tin scallop
4. 1/2 onion chopped
5. 1.5 tablespoon tapioca starch or any starch
6. 1 teaspoon oyster sauce
7. 1 teaspoon chicken powder
8. 1/4 cup glutinous rice
9. Kakitama soup
10. Juice of scallop
11. 2 shiitake mushroom
12. Wakame seaweed
13. Nameko mushroom
14. green onion chopped
15. 1 egg
16. 1 teaspoon chicken powder
17. soy sauce to taste
18. Egg rice
19. 1 bowl cooked hot rice
20. green onion chopped
21. 1 egg yolk

Instructions to make to make Japanese Shaomai, Kakitama Soup and Egg Rice for Lunch

1. Put the canned scallop juice in a pot and put the scallops, seasoning and chopped onion in the bowl and mix with hand. Soak glutinous rice in water.
2. Drain glutinous rice and color rice. I used pink food color but I think it’s better to use red food color. Wrap meat mixture with Shaomai sheets and put glutinous rice on it.
3. Steam Shaomai in high pressure pan for 5 minutes. Or steam with high flame for 20 minutes in steam pan.
4. Garnish with green onion.
5. Put 300ml water in scallop juice. And add mushroom. Season chicken stock powder, Wakame seaweed and green onion when it’s boiled.
6. Beat egg and sprinkle into soup and then turn off the flame. Add sesame oil to taste.
7. 
8. Make egg rice. Put green onion and egg yolk. When you eat please mix all and season with soy sauce to taste. Enjoy my home lunch. 😉😉

While that is in no way the end all be guide to cooking easy and quick lunches it's excellent food for thought. The hope is that this will get your creative juices flowing so that you may prepare excellent lunches for your family without the need to accomplish too terribly much heavy cooking through the practice.

So that is going to wrap this up with this exceptional food Recipe of Speedy Japanese Shaomai, Kakitama Soup and Egg Rice for Lunch. Thank you very much for reading. I'm sure that you can make this at home. There's gonna be more interesting food in home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!