Ekkado

Japanese Ekkado

Ingredients:
- 200 grams shrimp, peeled, throw feces
- ¼ tsp baking soda
- 100 grams of chicken meat, minced
- 15 quail eggs, boiled, peeled
- 15 pieces of dumpling skin measuring 10 × 10 cm
- 3 tbsp tapioca flour
- Yarn mattress enough to bind

Seasonings:
- ¼ tsp pepper powder
- ½ tsp sesame oil
- 2 tbsp soy sauce
- 3 tbsp egg whites
- ½ tsp salt
- 1 tsp sugar
- ¼ tsp flavoring

Sauce Ingredients:
- 3 tbsp bottled chili sauce
- 5 tbsp tomato sauce
- 3 tbsp mayonnaise
- 2 tbsp lime juice
- 2 tbsp sugar
- ½ tsp salt

How to cook:
1) Mix the shrimp with baking soda, stir, let stand for 10 minutes. Chopped and mixed with seasonings, mix well. Add chicken meat, starch and egg white. Mix well.
2) Take 1 sheet of skin dumplings, fill with 2 tablespoons of dough, and put a poached quail egg. Trim the skin out, then tie it with yarn mattress personality. Steam for 20 minutes, remove from heat.
3) Fry ekkado already steamed up to yellowish, remove and drain. Remove the yarn bond mattress, then serve with sauces.
4) Chili sauce: Mix all sauce ingredients and stir until well blended.

For 4 servings

Miso Soup Tofu

Miso Soup

Ingredients:
- 200 grams of tofu jepanese
- 3 tablespoons cooking oil
- 1 quart dashi broth
- 150 grams miso
- 200 grams of spinach


How to Cook:
1) Wrap Tofu with clean cloth
2) Press to get the water out and cut tofu into small pieces
3) Heat oil in frying pan
4) Stir-fry Tofu and drain, boil the broth and add tofu
5) Melt the miso with a little broth and enter into the broth
6) Add spinach that has been cut and then cook until the broth boils
7) Serve hot