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

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, feast of seven fishes vii - tamagoyaki pretending to be sponge cake. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

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Great recipe for Feast of Seven Fishes VII - Tamagoyaki Pretending To Be Sponge Cake. Finally, this series has drawn to a close and I decided to end on a very subtle note. After a palate cleanser, why not serve up another dessert. Feast of Seven Fishes VII - Tamagoyaki Pretending To Be Sponge Cake.

To begin with this recipe, we have to first prepare a few components. 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 it.

The ingredients needed to make Feast of Seven Fishes VII - Tamagoyaki Pretending To Be Sponge Cake:
  1. Prepare 100 g Shrimps Shelled & Deveined,
  2. Prepare Pinch Baking Soda,
  3. Take 80 g Scallops,
  4. Make ready Sake, A Drizzle
  5. Prepare 105 g Nagaimo / Japanese Mountain Yam,
  6. Take Pinch Sea Salt,
  7. Prepare Pinch White Pepper,
  8. Take 1 TBSP Light Soy Sauce,
  9. Get 12 Egg Yolks,
  10. Make ready 6 Egg Whites,
  11. Get Pinch Cream of Tartar,
  12. Make ready 100 g Icing Sugar,
  13. Make ready Shichimi Togarashi, Pinch (Optional)

Feast of Seven Fishes VII - Tamagoyaki Pretending To Be Sponge Cake. Great recipe for Feast of Seven Fishes VII - Tamagoyaki Pretending To Be Sponge Cake. Finally, this series has drawn to a close and I decided to end on a very subtle note. After a palate cleanser, why not serve up another dessert.

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/
  11. Ready to serve and ENJOY!

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