Recipe of Award-winning Japanese Shaomai, Kakitama Soup and Egg Rice for Lunch

Hello everybody, it's me again, Dan, welcome to my recipe page. Today, I'm gonna show you how to make a distinctive dish, Recipe of Quick Japanese Shaomai, Kakitama Soup and Egg Rice for Lunch. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

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Lettuce wraps. All these mike delightfully flavorful lunch treats as well as the filling may be prepared ahead of time, which renders just re heating the filling and wrapping when you're ready to eat. This is just a enjoyable lunch to share with your little ones also it educates them that lettuce is far more versatile than people often give it credit for being. Many individuals choose to choose some teriyaki motivated satisfying; my children enjoys taco inspired fillings for our lettuce rolls. You're perfectly free to come up with a favourite satisfying of your very own.

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 begin with this particular recipe, we have to first 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 can achieve it.

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. 😉😉

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So that's going to wrap this up for this exceptional food Easiest Way to Make Perfect Japanese Shaomai, Kakitama Soup and Egg Rice for Lunch. Thanks so much for your time. I'm confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!

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