Steam cooked at aromatic steam Recipes and curiosities

On this page you will learn the recipe and some information about the Japanese dish Steam cooked at aromatic steam Also known as Mūru-gai no sakanamushi.

Table of Content
- About
- Origin
- Information
- Ingredients
- Preparation
- Related

All about Mūru-gai no sakanamushi

The Japanese dish of mushrooms cooked in aromatic sake is a delicious and unique taste. Mushrooms are one of the most appreciated seafood in Japanese cuisine and, combined with the sake, create an irresistible dish for lovers of oriental cuisine.

Mushrooms are known to be a rich source of protein, minerals and vitamins, as well as being low in calories. However, what really makes this dish special is the use of sake in the cooking process.

Sake is a type of alcoholic beverage originating in Japan, made from the fermentation of rice.It is widely used in Japanese cuisine, both as an ingredient in dishes and as an accompaniment to meals.

To prepare the mushrooms in the sake, you first need to clean and cook the mushrooms in boiling water with a little salt.Then it is time to add the aromatic sake and let the mushrooms cook in steam until the shells open.The aroma of the sake is absorbed by the mushrooms, leaving them with a unique and delicious taste.

In addition to the taste, the sake also adds a touch of sweetness and acidity to the dish, perfectly balancing the salty taste of the mushrooms. The soft and juicy texture of the mushrooms combined with the aroma and taste of the sake makes this dish a real explosion of flavors in the mouth.

Sake-cooked mushrooms are often served as an entry or as an accompaniment to major dishes such as sushi and sashimi.In addition, the dish is easy to prepare and can be made at home, allowing people to enjoy authentic Japanese cuisine without leaving home.

In summary, sake-cooked mushrooms are a delicious and healthy choice for those who enjoy Japanese cuisine. Combining two traditional ingredients from Japanese culture, this dish is a true representation of the country’s rich cuisine. Try this delicacies and let yourself be enchanted by the unique taste and aroma of sake mushrooms.

Origin and history of Mexilhões cozidos no vapor aromático

The “Aromatic sake steamed musels” dish originates in Japanese cuisine. It is a typical dish of the country’s coastal region, where seafood is abundant. The history of this dish dates back to the time when Japanese fishermen used sake to cook the fresh seafood they brought from the sea. It is believed that sake steam helped enhance the taste of mollusks and make them softer. Over time, the recipe has been refined and became a very popular dish, served in many Japanese restaurants around the world. Today, “Aromatic sake steamed musels” is a perfect combination of flavors and flavors, being a great option for lovers of Japanese cuisine.

About the recipe

• Name of the plate: Steam cooked at aromatic steam
• Name of the dish in English: Aromatic sake steamed mussels
• Name of the plate in Japanese: ムール貝の酒蒸し
• Name of the Romanian dish: Mūru-gai no sakanamushi

Information about preparation

• Time to prepare: 60 minutes
• Time of Cooking: 10 minutes
• Difficulty: SIMPLE
• It suits: 2 people
• Occasions: Autumn, Spring, Summer, Winter Accompaniments

Ingredients – Ingredients

Check out the necessary and optional ingredients Steam cooked at aromatic steamIt makes sense to improvise

• 1 kg of mushrooms
• 1 piece of fresh ginger, peeled and sliced
• 3 cups, finely sliced
• 250 ml of Ginjo
• 1 tablespoon of tamari pasta
• 3 spring onions, finely cut
• 1 red pepper, finely cut
• 1 handful of sliced sausage of flat leaves
• Oil for frying

Watch a video of the recipe:

Recipes - How to Prepare

Now that you know the ingredients to make the recipe Steam cooked at aromatic steam. Follow the instructions below in the preparation mode or step by step.

Preparation:

Hygienize and select the mixers:

Start by cleaning and examining the mushrooms, discarding those that are not with the shells closed. Then put them in a bowl with ice and salt water. To avoid the presence of sand, add a little oatmeal to the water and let it rest for 45 minutes. The mushrooms will feed on the oatmeal and expel any sand that is inside your shells.

Remove garlic and ginger:

In a large pot, soak the garlic in a little oil and add ginger. Then pour the sachet and let it cook for 5 minutes before adding the tamari.

Cooking in the steam:

Add spring onions and chili peppers to the pot, followed by mushrooms. Tap the pot and let cook in steam for 3 to 5 minutes until the mushrooms are open.

Decorate and serve:

Remove the pot from the fire and finish with roasted sauce. Serve immediately in heated bowl.

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