Good morning here me will give you a recipe tamago fuwa fuwa which is appetizing The way making it is very not too difficult. You just need to be careful to get results from tamago fuwa fuwa which has aroma and taste that can evoke our tastes.

So that the result of tamago fuwa fuwa, what needs to be done is start from the type of material, next selection of fresh and good ingredients, to how to make and serving it. No need doubt if want prepare tamago fuwa fuwa delicious as long as you know the tricks and how to make this dish you can be serving very special.

Ingredients and seasonings required in prepare

1. Prepare 1 egg
2. Use Small handful shimeji mushrooms
3. Take 2 shrimps
4. Take 2 scallops
5. Take leaves Few mitsuba
6. Prepare 175 ml dashi
7. Take 1 tsp usukuchi shoyukoji soy sauce rice malt
8. Take 1 tsp sake
9. Prepare 1/3 tsp shiokoji salted rice malt
10. Use Katakuriko potato starch (to clean shrimp)

Combine milk and vinegar in a large bowl. Poki-poki: Poki-poki doesn't refer to the fine frame or structure particularly; more the feel/implied sound of it breaking apart. Tamago-EN only uses the freshest eggs imported from Okinawa. Delicious and perfect clear soup that goes perfect with any meal!

Instructions to make Tamago Fuwa Fuwa:

1. Shell shrimp, clean with potato starch, and rinse well.
2. Slice scallops horizontally into two. Remove root ends of shimeji. Thinly slice mitsuba
3. In a small pot, put dashi and usukuchi shoyukoji, mix well, and heat.
4. Heat some water in a medium pot
5. In a small or medium mixing bowl, put egg, black pepper, sake, shiokoji and 1/2 tbsp of dashi + usukuchi shoyukoji (from pot).
6. Place egg mixture bowl in the warm water, and beat.
7. When egg mixture is warm (slightly higher than body temperature), remove from warm water pot, and continue beating until it makes peaks when whisk is lifted
8. In the meantime, when dashi and usukuchi shoyukoji boil, add shimeji, cover, and simmer until shimeji is soft.
9. Add shrimp and scallops, cover, and continue simmering until basically done (shrimp and scallops turn opaque).
10. Pour egg mixture over goodies in pot. Top with mitsuba, cover, and wait 1 minute (turn off heat after 30 seconds or so).
11. It should look like this after a minute
12. Done and ready to serve!

Slightly thick soup stays warm longer, must try in cold season 😊Other Soup Recipes:https:/. Authentic Tamago sandwiches use only Japanese milk-egg bread slices, which contributes to that creamy and smooth mouthfeel. About Tamago-EN Tamago-EN only uses the freshest eggs imported direct from Okinawa. Delight in the golden orange yolk unique to Japanese eggs and revel in the fuwa fuwa (fluffy) texture of our egg dishes. All our eggs go through a process of UV sanitisation for the highest food safety standards, and are SO FRESH they can be eaten raw.

me, the simple preparation of Tamago Fuwa Fuwa above can help you prepare servings that are delicious for family/friends Good luck!