WHITEFISH AND PEA SHOOTS IN EGG-DROP DASHI
Mitsuba Japanese wild parsley is used in authentic Japanese dishes for its refreshing fragrance and delicate texture. As mitsuba is not readily available outside Japan, this recipe substitutes aromatic lemon zest, with pea shoots for texture.
204 kcal Protein 17.0 g Fat 10.5 g (per serving)
- 150 g / 5.3 oz. whitefish fillet, deboned and skin removed*
- 50-60 g / 2 oz. pea shoots
- 500 ml / 2 C dashi stock
- 1 T + 2 t Kikkoman Light Color Soy Sauce**
- 1 T + 1 t Kikkoman Manjo Mirin
- 3 eggs, beaten
- Lemon or citrus zest, wax- and preservative-free
- Sprinkle salt lightly on both sides of the fillet and place in refrigerator for 20 minutes.
- Rinse the fillet gently with water and pat dry with a paper towel. Cut into slices 7-8 mm / 0.3 in. thick.
- Cut the pea shoots in half.
- In a non-stick frying pan, mix dashi stock, soy sauce and mirin and bring to a boil; turn to medium heat and add the fish. When the fish is nearly cooked, scatter the pea shoots over the entire pan.
- Bring to a second boil, pour in the beaten eggs to cover entirely. When the liquid along the rim of the pan begins to run clear and eggs are slightly set, turn off heat, cover and allow to sit for about two minutes, until eggs are set.
- Serve in soup bowls, topped with grated lemon zest.
* Alternatively, use sea bream, flounder or cod.
** May substitute 2 t Kikkoman Soy Sauce and 3/5 t salt.
Recipe by Michiko Yamamoto
1 C (U.S. cup) = approx. 240 ml; 1 T = 15 ml; 1 t = 5 ml