Easiest Way to Make Perfect Feast of Seven Fishes VII - Tamagoyaki Pretending To Be Sponge Cake
Feast of Seven Fishes VII - Tamagoyaki Pretending To Be Sponge Cake.
You can cook Feast of Seven Fishes VII - Tamagoyaki Pretending To Be Sponge Cake using 13 ingredients and 10 steps. Here is how you cook it.
Ingredients of Feast of Seven Fishes VII - Tamagoyaki Pretending To Be Sponge Cake
- It's of Shrimps Shelled & Deveined,.
- It's of Baking Soda,.
- It's of Scallops,.
- You need of Sake, A Drizzle.
- Prepare of Nagaimo / Japanese Mountain Yam,.
- You need of Sea Salt,.
- Prepare of White Pepper,.
- Prepare of Light Soy Sauce,.
- Prepare of Egg Yolks,.
- Prepare of Egg Whites,.
- Prepare of Cream of Tartar,.
- It's of Icing Sugar,.
- Prepare of Shichimi Togarashi, Pinch (Optional).
Feast of Seven Fishes VII - Tamagoyaki Pretending To Be Sponge Cake instructions
- You can the Japanese mountain yam at a Japanese grocery. The other special tool you will need is a Japanese mortar and pestle aka Katakuchi Suribachi & Surikogi. Please try to get your hands on it as a food processor might not do the trick. I will definitely be using Katakuchi Suribachi & Surikogi to create more recipes in the future. In the meantime, please give this recipe a try. And here I wish you lovely fine people a very Merry Xmas and a Happy New Year!.
- After shrimps have been shelled & deveined, transfer into a large bowl. Sprinkle in the baking soda. Toss to coat well. Add water and ice cubes. Set aside for 30 mins..
- Toss and coat well with some sake. *If you do not have a Japanese mortar & pestle, you can use a food processor. It might have the same results tho. Give it a few pulses and try not to blitz all the way thru'.* Coarsely chop shrimps into fine pieces..
- Transfer the shrimps into a Katakuchi Suribachi. Using a Surikogi, grind the shrimps into a smooth paste. It is okay if there are some small bits left. *This may take a while and a bit of a workout.*.
- Add in scallops, a couple at a time, using Surikogi to grind into a homogenous paste. Peel nagaimo and grate into the mixture. Mix until well combine. You should have a gooey and smooth paste. Once everything is incorporated, add salt, pepper and soy sauce. Give it a quick mix..
- Add in yolks, a few at a time, using Surikogi to combine well. In a separate bowl, using a hand or stand mixer, whisk egg whites and cream of tartar until soft peaks. While still whisking, gradually add in the icing sugar, 1/3 portions at a time. Whisk until everything is homogeneous.
- You should have a fluffy and glossy mixture. If your Katakuchi Suribachi is big enuff, you can fold in the meringue. If not, I would suggest transfer the mixture into another large bowl. Fold in the meringue in portions until everything is incorporated well..
- You should have a very light and fluffy batter. Transfer the batter into the prepared cake pan. Using a skewer to poke any large bubbles. Wack into the oven and bake for 40 to 50 mins..
- The cake should be browned and puffed but still wobbly. Remove from heat and set aside to cool down slightly. The cake will deflate when cooled and looks like a failed sponge cake. Slice and serve warm with some Shichimi Togarashi. You can also serve with some wasabi and soy sauce..
- For detailed recipe video: nstagram.com/tv/CJJRt4yl2w2/.
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