How to Cook Appetizing 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 that.

Ingredients of Feast of Seven Fishes VII - Tamagoyaki Pretending To Be Sponge Cake

1. It's 100 g of Shrimps Shelled & Deveined,.
2. It's Pinch of Baking Soda,.
3. It's 80 g of Scallops,.
4. You need of Sake, A Drizzle.
5. It's 105 g of Nagaimo / Japanese Mountain Yam,.
6. You need Pinch of Sea Salt,.
7. You need Pinch of White Pepper,.
8. It's 1 TBSP of Light Soy Sauce,.
9. You need 12 of Egg Yolks,.
10. You need 6 of Egg Whites,.
11. You need Pinch of Cream of Tartar,.
12. You need 100 g of Icing Sugar,.
13. It's of Shichimi Togarashi, Pinch (Optional).

Feast of Seven Fishes VII - Tamagoyaki Pretending To Be Sponge Cake step by step

1. 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!.
2. 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..
3. 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..
4. 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.*.
5. 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..
6. 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.
7. 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..
8. 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..
9. 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..
10. For detailed recipe video: nstagram.com/tv/CJJRt4yl2w2/.