Hanashinsu no Suimono
Egg Flower Soup
Recipe by: Sam Uyehara
Serves: 6
1/4 lb. ground pork
1/2 tsp. salt
1/2 tsp. cornstarch
1/2 tsp. ginger juice
anma’s kitchen
hanashinsu no suimono
egg flower soup
Recipe by: Sam Uyehara
Okinawan Cookery & Culture
© Hui O Laulima, 1975
Serves: 6
1/4 lb. ground pork
1/2 tsp. salt
1/2 tsp. cornstarch
1/2 tsp. ginger juice
Egg Batter:
3 eggs
dash salt
1/2 tsp. cornstarch
6 pieces shiitake mushrooms
1/4 lb. mustard cabbage, horenso (spinach), or watercress
6 cups dashi (6 cups water plus 2 tsp. hondashi)
1 tsp. salt
2 tsp. shoyu
dash MSG (Ajinomoto) – optional
Grind pork in suribachi (grooved earthenware bowl for grinding food), mix well, and combine with salt, cornstarch, and ginger juice. Mix thoroughly — make into 12 small balls. Beat egg batter ingredients (dissolve cornstarch with small amounts of water) and mix well with chopstick. Make twelve thin crepes about 4 inches in diameter. Place cover to prevent crepes from curling after finishing frying. Place pork hash balls into center of each crepe and pinch edges together to form a flower, like shumai. Place into steamer on ti leaf and steam for 20 minutes. Cut soaked shiitake mushrooms, remove stems, and cut into halves. Season with little shoyu in saute pan. Parboil cabbage. Do not overcook. Cut into 2 inch lengths. Combine soup stocks, add 1 teaspoon salt, 2 teaspoons shoyu, and bring to boil. Arrange 2 egg flowers, 2 shiitake, and greens into a bowl and pour hot soup stock over.