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
Ingredients:
(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
Procedure:
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.
I love the combination of crab and tofu...so delicate, so fluffy, and so pure in flavor.
Happy donabe life.
