Feast of Seven Fishes VII - Tamagoyaki Pretending To Be Sponge Cake
Feast of Seven Fishes VII - Tamagoyaki Pretending To Be Sponge Cake

Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to make a special dish, feast of seven fishes vii - tamagoyaki pretending to be sponge cake. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Feast of Seven Fishes VII - Tamagoyaki Pretending To Be Sponge Cake is one of the most favored of current trending meals in the world. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Feast of Seven Fishes VII - Tamagoyaki Pretending To Be Sponge Cake is something that I’ve loved my entire life. They’re fine and they look wonderful.

To get started with this recipe, we must prepare a few ingredients. You can cook feast of seven fishes vii - tamagoyaki pretending to be sponge cake using 13 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Feast of Seven Fishes VII - Tamagoyaki Pretending To Be Sponge Cake:
  1. Get 100 g Shrimps Shelled & Deveined,
  2. Make ready Pinch Baking Soda,
  3. Get 80 g Scallops,
  4. Take Sake, A Drizzle
  5. Make ready 105 g Nagaimo / Japanese Mountain Yam,
  6. Prepare Pinch Sea Salt,
  7. Make ready Pinch White Pepper,
  8. Get 1 TBSP Light Soy Sauce,
  9. Get 12 Egg Yolks,
  10. Take 6 Egg Whites,
  11. Get Pinch Cream of Tartar,
  12. Take 100 g Icing Sugar,
  13. Take Shichimi Togarashi, Pinch (Optional)
Steps to make Feast of Seven Fishes VII - Tamagoyaki Pretending To Be Sponge Cake:
  1. You can the Japanese mountain yam at a Japanese grocery. The other special tool you will need is a Japanese mortar and pestle aka Katakuchi Suribachi & Surikogi. Please try to get your hands on it as a food processor might not do the trick. I will definitely be using Katakuchi Suribachi & Surikogi to create more recipes in the future. In the meantime, please give this recipe a try. And here I wish you lovely fine people a very Merry Xmas and a Happy New Year!
  2. After shrimps have been shelled & deveined, transfer into a large bowl. - - Sprinkle in the baking soda. - - Toss to coat well. - - Add water and ice cubes. - - Set aside for 30 mins.
  3. Toss and coat well with some sake. - - If you do not have a Japanese mortar & pestle, you can use a food processor. It might have the same results tho. Give it a few pulses and try not to blitz all the way thru'. - - Coarsely chop shrimps into fine pieces.
  4. Transfer the shrimps into a Katakuchi Suribachi. - - Using a Surikogi, grind the shrimps into a smooth paste. It is okay if there are some small bits left. - - This may take a while and a bit of a workout.
  5. Add in scallops, a couple at a time, using Surikogi to grind into a homogenous paste. - - Peel nagaimo and grate into the mixture. - - Mix until well combine. You should have a gooey and smooth paste. - - Once everything is incorporated, add salt, pepper and soy sauce. - - Give it a quick mix.
  6. Add in yolks, a few at a time, using Surikogi to combine well. - - In a separate bowl, using a hand or stand mixer, whisk egg whites and cream of tartar until soft peaks. - - While still whisking, gradually add in the icing sugar, 1/3 portions at a time. - - Whisk until everything is homogeneous
  7. You should have a fluffy and glossy mixture. - - If your Katakuchi Suribachi is big enuff, you can fold in the meringue. If not, I would suggest transfer the mixture into another large bowl. - - Fold in the meringue in portions until everything is incorporated well.
  8. You should have a very light and fluffy batter. - - Transfer the batter into the prepared cake pan. - - Using a skewer to poke any large bubbles. - - Wack into the oven and bake for 40 to 50 mins.
  9. The cake should be browned and puffed but still wobbly. - - Remove from heat and set aside to cool down slightly. - - The cake will deflate when cooled and looks like a failed sponge cake. - - Slice and serve warm with some Shichimi Togarashi. You can also serve with some wasabi and soy sauce.
  10. For detailed recipe video: - nstagram.com/tv/CJJRt4yl2w2/

So that’s going to wrap this up with this special food feast of seven fishes vii - tamagoyaki pretending to be sponge cake recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!