Ekado Recipes

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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 :

  1. Contents: Mix all ingredients, stirring until blended.
  2. 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.
  3. Ekado basting with cooking oil, steam for 10 minutes, remove and let cool.
  4. 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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2 Responses to Ekado Recipes

  1. [...] Kikkoman soy sauce 100 cc [...]

  2. Tula Voeltner on 22/11/2010 at 17:52

    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.

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