Soramame to ebi no tamagotoji / fava beans and prawns simmer-steamed with egg

A tender egg dish with a golden combination of fava beans and prawns. This pleasant oil-free dish is gentle enough for breakfast and for tired stomachs.

<Ingredients>

5-6 pods fava beans  (180g in photo)
3 prawns
2 eggs
5 tbsp (75cc) dashi
1 tbsp sake + mirin (equal parts)
2 tsp usukuchi soy sauce
Tiny pinch salt (to break apart egg whites, not in photo)


<Directions>
1.

Shell fava beans, and blanch for one minute.

Drain, and let cool.
When cool enough, peel skin.

2.

Clean prawns with potato starch, rinse, and sogigiri slice (at a slant) into four sections.

3

Beat eggs. Put tiny pinch salt onto chopsticks (or put on egg whites), and break apart egg whites while beating.

4.

In a small shallow pan or frying pan, put dashi, sake + mirin and usukuchi soy sauce, and bring to boil.

Add fava beans and prawns, and cook on medium high heat for 1 minute.

Flip prawns halfway through if chunks are large.

Swirl in beaten egg from outer edge to the center.

Immediately stir with spoon, mixing cooked and uncooked egg.

Cover, reduce heat to low, and cook for one minute.

Remove from heat, still covered, and wait for another minute.

Ready to serve.

<Notes>

• Blanching fava beans is to make peeling the skin easier.
• Once you put fava beans and prawns, it is better not to stop until the dish is finished, in order to keep the color of fava beans bright and the texture of prawns soft. Dull, overcooked fava beans may be ignored, but rubber-like prawns would be a disaster.