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| Wintermelon with Crabmeat |
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| Materials: |
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| 1 1/3 LB. of wintermelon |
3 dried Shitake mushroom |
| 5 C. of dashi |
1 can of crabmeat |
| 3 T. of cornstarch mixed with
2 1/2 t. of water |
| 1 1/3 T. of minced ginger root |
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| Seasoning: |
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| 1/2 t. of salt |
1/2 T. of soy sauce |
| 1/8 t. of MSG |
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| Procedures: |
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- Remove the seeds from the wintermelon, peel the skin,
and cut it into 1 1/2" of cubes. Blanch the cubes into
boiling water for about 1 minute, remove and set aside.
Soak the dried mushrooms until soft and slice them.
- Pour the dashi into pot and bring to a boil Then add the
wintermelon cubes and bring to boil again. Turn to low heat
and simmer for about 20 minutes, until the wintermelon is
soft ans translucent. Transfer the wintermelon to a serving
bowl.
- Add the crabmeat and mushroom to the remaining liquid
and bring to boil. Mix in seasoning sauce, and then cornstarch
water. Pour over the wintermelon, top with the minced ginger
root and serve.
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