Ekado Recipes
Food origin of this increasingly popular Japanese society, with the following recipe, you can create your own.
Ingredients :
- Poached quail eggs, 20 eggs, poached
- Beancurd, 200 grams, cut into 10×10 cm, warm water soak, drain
- Cooking oil, 400 ml
Ingredients Contents :
- Shrimp peeled, 200 g, finely chopped
- Chopped chicken meat, 100 grams
- Chicken eggs, a grain
- Tapioca flour, 1 tablespoon
- Garlic, 4 cloves, mashed
- Pepper powder, 1 teaspoon
- Salt, to taste
- Granulated sugar, 1 teaspoon
- Sesame oil, 2 tablespoons
- Salt, to taste
How to make Ekado :
- Contents: Mix all ingredients, stirring until blended.
- Take a sheet of beancurd, place 1 tablespoon of dough contents and a quail egg. Place 1 teaspoon dough again until closed quail eggs, close the dough and shape like a bag, tie the neck pouch with sewing thread.
- Ekado basting with cooking oil, steam for 10 minutes, remove and let cool.
- Heat oil, fry ekado, until golden brown. Remove and drain well, serve with complementary.
For 20 Ekado
Tips Ekado :
Usually this ekado also be enjoyed with grated radish, carrots and chopped lettuce.
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I spent a year as an exchange student in Kyoto Japan, and I have to say I probably wouldnt have gotten by if it wasnt for a cheap bowl of udon a couple of times a week! There is even one shop where you can eat for free if you do 30 minutes of washing after, but I cant say I was ever that poor! Anyway, I found a load more tasty looking ideas at this udon recipe site.