Zucchini and Tofu Steamed Dish.
SteamingIngredients
- 1 zucchini squash.
- 150g of tofu.
- A moderate amount of fresh, cleaned shrimp.
- 1/2 tablespoon of salted shrimp.
- A pinch of salt.
- 1/2 tablespoon of mirim (Korean rice wine).
- A small amount of black sesame seeds.
Instructions
Cut the zucchini into slices about 1.5 cm thick, then use a teaspoon to scoop out the center of each slice, creating a channel. The scooped-out flesh can be used in stews or other dishes.
Season the pumpkin with salt and carefully place a drop of salted shrimp in each indentation. Let it marinate for 20 minutes.
To prepare the tofu, crumble it with a knife, then place it in a cheesecloth and squeeze out the excess water. Finally, use paper towels to remove any remaining moisture.
To remove any fishy smell, finely chop the raw shrimp and mix it with 0.5 tablespoons of mirin (Japanese sweet rice wine).
After squeezing out the excess water from the tofu, add a pinch of salt to season it.
Pat the marinated pumpkin dry and place a small amount of minced shrimp in the bottom of each mold. Then, arrange the tofu around the shrimp to form a round shape.
Gently place a few shrimp on top of the tofu as a garnish.
Once the water in the steamer is boiling, steam the ingredients over high heat for exactly 5 minutes.
After cooling the seasoned rice, sprinkle with black sesame seeds and serve.