{"id":2263,"date":"2021-10-20T00:22:00","date_gmt":"2021-10-20T00:22:00","guid":{"rendered":"https:\/\/www.kamaboko.com\/en\/?p=2263"},"modified":"2021-12-07T08:03:50","modified_gmt":"2021-12-07T08:03:50","slug":"shinjo-owan-soup","status":"publish","type":"post","link":"https:\/\/www.kamaboko.com\/en\/shinjo-owan-soup\/","title":{"rendered":"Shinjo Owan Soup"},"content":{"rendered":"\n
\"\"
Shinjyo Owan soup, an elegant Japanese dish<\/figcaption><\/figure>\n\n\n\n

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.<\/p>\n\n\n\n

Ingredients<\/strong><\/p>\n\n\n\n

(For 8 bowls)<\/p>\n\n\n\n

Shinjyo for Soup<\/strong><\/p>\n\n\n\n

50g Suzuhiro Surimi powder<\/p>\n\n\n\n

225-250cc kombu broth<\/p>\n\n\n\n

Half of egg white<\/p>\n\n\n\n

Half of whole egg<\/p>\n\n\n\n

10g Japanese yam (Yamamoto Imo)<\/p>\n\n\n\n

Garnish<\/strong><\/p>\n\n\n\n

About 100g (1 packs) white maitake mushroom<\/p>\n\n\n\n

2 bunches mitsuba<\/p>\n\n\n\n

1\/2 carrot<\/p>\n\n\n\n

Yuzu peel<\/p>\n\n\n\n

Soup<\/strong><\/p>\n\n\n\n

1,250 to 1,500 cc of broth made with bonito flake and kombu kelp<\/p>\n\n\n\n

How to make the dish<\/strong><\/p>\n\n\n\n

(1) Make the Shinjo Balls<\/strong><\/p>\n\n\n\n

1. Put 225cc of kombu dashi into a bowl, add 50g of Surimi powder and mix well with a spatula.<\/p>\n\n\n\n

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. <\/p>\n\n\n\n

2. When the mixture becomes sticky and evenly distributed, gradually add egg whites.<\/p>\n\n\n\n

3. When the paste is evenly mixed, grate the yam into the paste.<\/p>\n\n\n\n

4.  Mix well to evenly distribute the mixture.<\/p>\n\n\n\n

5.  Boil water and add the surimi from (4) molded into your desired shape.<\/p>\n\n\n\n

(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.)<\/p>\n\n\n\n

6. When all the surimi has been added, lower the heat to low.<\/p>\n\n\n\n

7.  Boil until the center reaches 75\u2103 or more.<\/p>\n\n\n\n

(About 8 minutes, until the center of the fish becomes cloudy and elastic.)<\/p>\n\n\n\n

8.Drain off the water.<\/p>\n\n\n\n

(2)Prepare the garnish.<\/p>\n\n\n\n

  1. Boil white maitake mushrooms briefly and cut into bite-sized pieces.<\/li>
  2. Boil mitsuba briefly and cut into bundles of 6 or 7 strands, cut into lengths of 5cm<\/li>
  3. Cut the carrot into 3mm wide pieces and boil briefly, then cut into 3mm sized squares<\/li><\/ol>\n\n\n\n

    (3) Put them together <\/p>\n\n\n\n

    1,  Put the Shinjo and a piece of boiled white maitake mushroom in the bowl.<\/p>\n\n\n\n

    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.<\/p>\n\n\n\n

    3,  Finally, fill the bowl about halfway with clear broth.<\/p>\n","protected":false},"excerpt":{"rendered":"

    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. Ingredients (For 8 bowls) Shinjyo for Soup 50g Suzuhiro Surimi powder 225-250cc …<\/p>\n

    Shinjo Owan Soup<\/span> Read More »<\/a><\/p>\n","protected":false},"author":1,"featured_media":2264,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[49,47],"tags":[],"class_list":["post-2263","post","type-post","status-publish","format-gallery","has-post-thumbnail","hentry","category-recipe","category-recipes","post_format-post-format-gallery"],"_links":{"self":[{"href":"https:\/\/www.kamaboko.com\/en\/wp-json\/wp\/v2\/posts\/2263"}],"collection":[{"href":"https:\/\/www.kamaboko.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kamaboko.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kamaboko.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kamaboko.com\/en\/wp-json\/wp\/v2\/comments?post=2263"}],"version-history":[{"count":1,"href":"https:\/\/www.kamaboko.com\/en\/wp-json\/wp\/v2\/posts\/2263\/revisions"}],"predecessor-version":[{"id":2265,"href":"https:\/\/www.kamaboko.com\/en\/wp-json\/wp\/v2\/posts\/2263\/revisions\/2265"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.kamaboko.com\/en\/wp-json\/wp\/v2\/media\/2264"}],"wp:attachment":[{"href":"https:\/\/www.kamaboko.com\/en\/wp-json\/wp\/v2\/media?parent=2263"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kamaboko.com\/en\/wp-json\/wp\/v2\/categories?post=2263"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kamaboko.com\/en\/wp-json\/wp\/v2\/tags?post=2263"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}