2021 일식조리기능사 실기영상 : 달걀찜

Japanese Cuisine Technician | Steamed Eggs Test Time: 30 minutes Difficulty: 5/10 Important Points Required Toppings: Crown daisy leaves, lemon duck feet Optional Toppings: Shiitake mushrooms, ginkgo nuts, shrimp, steamed fish cake Cook the ginkgo nuts, shrimp, and steamed fish cakes thoroughly before use. If the katsuodashi is too hot, the eggs may cook, so check the temperature before mixing them with the eggs. The egg volume used in the video is approximately 50ml. To prepare 100ml of katsuodashi (double the amount of eggs), First, add sake, mirin, and salt to a measuring cup. Then, fill the remaining volume with katsuodashi to make 100ml. To prevent the bowl from shaking when steaming the steamed eggs, line the bowl with a dishtowel or cheesecloth to minimize foaming. When steaming over low heat, if the heat is too low, the eggs will not cook. When listening to the pot, make sure the water is bubbling slightly. Turn the heat up until you can hear a simmering sound. Conversely, turn the heat down until you can no longer hear the bowl shaking violently. Cooking Instructions 0 Wash your hands 1 Make the bonito dashi: 200ml water + kelp (wipe off dust with a damp cloth) - Boil, remove kelp - Katsuobushi - Simmer for about 5 minutes - Strain through a sieve or cloth 2 Wash and separate the ingredients Shrimp and white fish - Separate to avoid cross-contamination Chicken - Separate to avoid cross-contamination Eggs - Separate to avoid cross-contamination Golden crown daisy - Soak in cold water and store 3 Chestnuts: Grill or skewer - Grill - Cut into 1 x 1cm cubes 4 Boil the blanching water 5 Shiitake mushrooms: Remove the stems and any loose parts - Cut into 1 x 1cm cubes 6 Steamed fish cakes: Cut into 1 x 1cm cubes 7 Bamboo shoots: Remove the comb pattern - Cut into 1 x 1cm cubes 8 Lemon, crown daisy: Remove only the duck feet and leaves 9 Shrimp: Remove head, guts, and shells - 1/6 t salt + 1/3 t cheongju (for use with white fish) 10 White fish: Dice 1.2 x 1.2 cm - Seasoning 11 Chicken breast: Dice 1.2 x 1.2 cm - 1/3 t soy sauce + 1/3 t cheongju 12 Blanch the ingredients @ Boiling water + 1/3 t salt - Shiitake mushrooms - Steamed fish cake - Bamboo shoots - Ginkgo nuts - Shrimp - White fish - Chicken breast @ Blanch each, then rinse in cold water + remove moisture @ Remove the shells from the ginkgo nuts 13 Make the egg wash Measure eggs - Make katsuo dashi (1 t cheongju + 1 t mirin + 1/6 t salt + katsuo dashi) - Mix with eggs - Strain 14 Prepare the garnishes: Crown daisy leaves, lemon, duck feet, and ginkgo nuts separately Separation 15 Steamed Eggs Complete Complete dish - Add all ingredients except the toppings - Pour in the egg water - Remove foam - Pour water into the pot and adjust the amount so that it does not float when you put the finished dish in - Cover the steamer with a lid (cotton cloth + side dish plate) - Cover the pot with a lid and cook over high heat until steam rises - Once it boils, cook over low heat for 10-11 minutes - Add the toppings - Turn off the heat and cook the toppings for about 1 minute