It’s getting cold in Melbourne. Warm dishes are more enjoyable. I have posted some Japanese winter dish recipes such as ‘Furofuki Daikon’, simmered Daikon radish with sweet miso sauce. I want to introduce another iconic winter dish. It is ‘Steamed Savoury Turnip Meringue’, which tastes a little bit like Wasabi. This dish can be categorised as a soup just like ‘Chawanmushi’, savoury custard soup. Some people make this dish with grated Daikon instead of Turnip, or just Egg White without Turnip. It’s much easier to cook than it looks.
Turnip 1 to 2 *about 300g, peeled and finely grated
Potato Starch Flour 1 tablespoon
Large Egg White 1
White-meat Fish Fillet 1 to 2 *about 200g
Salt a pinch only
Sake 1 tablespoon
Carrot 5cm *thinly sliced into strips
Shiitake Mushrooms 2 *thinly sliced
Edamame Beans (*removed from pods) OR Peas 2 tablespoons
Spring Onion or Mitsuba for garnish
Dashi Stock 1 cup (OR Water 1cup & Dashi Powder 1/2 teaspoon)
Salt 1/2 teaspoon
Soy Sauce 1 teaspoon
MIrin 1 teaspoon
Potato Starch Flour 2 teaspoons
Water 1 tablespoon
Cut the Fish Fillets into bite size and place in a bowl. Add a pinch of Salt and Sake to marinate for 10 minutes. Then place the Fish pieces in small heat-proof bowls, cups or ramekins that can be steamed.
Peel the skin of Turnip(s) thickly as it is quite bitter near the skin. Then grate finely, place on a colander to drain excess liquid. It will look like snow.
Beat the Egg White in a bowl until stiff peaks form. Add a pinch of Salt.
Transfer the drained grated Turnip(s) in a large bowl, add Potato Starch Flour and vegetables, mix well to combine. Gently fold in the Egg White.
Place the mixture over the Fish in the bowls, then cook in hot steamer or microwave oven. If you use steamer, cook for 10 to 15 minutes or until fish is cooked and the mixture is firm.
While steaming, make the sauce. Place Dashi Stock, Salt, Soy Sauce and MIrin in a saucepan and bring it to boil. Mix Potato Starch and Water in a small bowl, add to the sauce gradually mixing constantly and let it thicken.
Pour the sauce over the Steamed Turnip Meringue, place some chopped Spring Onion or Mitsuba leaves on top and serve HOT.