Colorful steamed tomatoes Japanese dish

photo from: http://www.floydthefoodguy.com/archives/veggies/index.html
Serves 4
Four tomatoes (approximately 165g each)
Four tiger prawns
Four scallops
One green asparagus
Four hiratake oyster mushrooms (maybe substituted with other mushrooms or a vegetable)
600 ml dashi broth (see back)
30 ml (2Tsp) sake
1/2tsp salt
10ml (2Tsp) soy sauce
Chervil for garnish
Halve tomatoes. Scoop out seeds and some of the flesh. Peel the tiger prawns, discarding the heads and veins. Leave the tails as they are. Rinse with cold water and pat dry.
 
Halve the scallops vertically. Cut green asparagus into 4cm lengths. Remove the hard tip of the hiratake mushrooms. Separate the mushroom into small bunches.
 
Combine dashi broth, sake, salt and soy sauce. Bring to a boil. Put the tiger prawns, scallops, green asparagus and hiratake mushrooms in the tomato halves an  阅读全文>>