Taipiien (Glass Noodle Soup) ｜ Our Regional Cuisines
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Image source: Mariko Morita of Shokei College, Department of Life Science
RECIPE
Ingredients (2 servings)
- Pork 40g
- 3mm width Kamaboko(=Fish cake) 20g
- Peeled squid 40g (cut into bite sizes)
- Peeled shrimp 40g
- Egg 1
- “Harusame” (=glass noodles) 50g
- Wood ear 1 piece (julienned)
- Carrot 20g (julienned)
- Onion 60g (julienned)
- Napa cabbage or cabbage 50g (2cm width)
- Green onion 10g (finely chopped)
- Ginger A little (finely minced)
- Light soy sauce 1 tbsp.
- Sake 1 tbsp.
- Chicken soup stock or Chinese soup stock 1 tsp.
- Hot water 2 cups (400ml)
- Sesame oil 2 tsp.
- Salt A little
- Pepper A little
- Oil A little
How to cook
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1. Boil the glass noodles in plenty of water. Cut them into 15cm length pieces.
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2. Soak the wood ear in some water and julienne them.
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3. Cut the other ingredients according to the description in the list of ingredients.
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4. Hard boil the egg and peel the shell off. Cut the egg in half. (In some cases, the egg is fried.)
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5. Put some oil in a pan and stir fry the finely minced ginger. After that, add the pork and sprinkle with sake. Add the onion, carrot, shiitake mushroom, stem of napa cabbage and season with salt and pepper.
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6. Once the ingredients are heated, add the shrimp, squid, and leaves of the napa cabbage as well as the soup stock dissolved in hot water and soy sauce. Simmer.
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7. Add the glass noodles to the ingredients in step 6. Season and add the green onion and sesame oil as the last step.
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8. Serve in a large bowl and place the boiled egg from step 4 as a topping.
provider : Mariko Morita of Shokei College, Department of Life Science
Recipes vary depending on the region and home.
Contact
Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries
Tel:+81-3-3502-5516
