Owan is an elegant and traditional Japanese clear soup often served with a Shinjyo, which is a steamed ball of seafood. Today using Suzuhiro Surimi Powder, we would like to share this easy recipe to make an authentic Shinjyo Owan at your home.
(For 8 bowls)
Shinjyo for Soup
50g Suzuhiro Surimi powder
225-250cc kombu broth
Half of egg white
Half of whole egg
10g Japanese yam (Yamamoto Imo)
About 100g (1 packs) white maitake mushroom
2 bunches mitsuba
1,250 to 1,500 cc of broth made with bonito flake and kombu kelp
How to make the dish
(1) Make the Shinjo Balls
1. Put 225cc of kombu dashi into a bowl, add 50g of Surimi powder and mix well with a spatula.
You can make the Shinjo balls a different texture depending on the smoothness of the paste. If you want to make it smoother, use a blender or food processor and mix well for 5 to 10 minutes.
2. When the mixture becomes sticky and evenly distributed, gradually add egg whites.
3. When the paste is evenly mixed, grate the yam into the paste.
4. Mix well to evenly distribute the mixture.
5. Boil water and add the surimi from (4) molded into your desired shape.
(The picture in the cooking example shows the surimi on the edge of the lid of a bowl wet with water, but you can use any shape you like.)
6. When all the surimi has been added, lower the heat to low.
7. Boil until the center reaches 75℃ or more.
(About 8 minutes, until the center of the fish becomes cloudy and elastic.)
8.Drain off the water.
(2)Prepare the garnish.
- Boil white maitake mushrooms briefly and cut into bite-sized pieces.
- Boil mitsuba briefly and cut into bundles of 6 or 7 strands, cut into lengths of 5cm
- Cut the carrot into 3mm wide pieces and boil briefly, then cut into 3mm sized squares
(3) Put them together
1, Put the Shinjo and a piece of boiled white maitake mushroom in the bowl.
2, Top the bowl with 10 to 15 3-mm cubes of carrot, 6 to 7 boiled mitsuba leaves, and yuzu peel cut into folded pine needles.
3, Finally, fill the bowl about halfway with clear broth.