Beautiful green peas soup. Japanese traditional and authentic spring soup(うぐいす椀).
Hello everyone! I’m Ryusei. Today, I introduced an authentic spring soup, Uguisuwan(鶯椀). In Tokyo, the spring is approaching and the spring ingredients are coming! And in japanese 24 seasons, the season turns winter to spring, “Rishun”(立春). I’m sure in western countries, green peas are made in pottage. It’s also good! But, dashi is also good with green peas. I hope you’ll enjoy “Ebi shinjo no uguisu wan”.
Recipe (3~4 servings)
~Ebi sinjo(shrimp balls)~
Shrimp 200 grams
Yam 15 grams
Egg white 1/2
Salt a pinch
Sake 10 grams
Mirin 10 grams
Soy sauce 5 grams
Green peas(with pod) 300 grams
※If you like green peas, you can add about 50% green peas of dashi. (without pod about 200 grams)
Dashi 800 grams
Light soy sauce
Salt
00:00 opening
01:14 make shrimp balls
06:36 prepare green peas
#japan #japanesefood #japaneseculture #cooking #homemadefood #japaneseknife #shrimprecipe #greenpeas #springrecipes #souprecipe #japanlife #japon #japonais #日本文化
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![VEGAN SPINACH RAVIOLI – FUN HOLIDAY RECIPE [NO SPECIAL EQUIPMENT USED] | PLANTIFULLY BASED](https://i1.wp.com/res.cloudinary.com/glide/image/fetch/https%3A%2F%2Fi.ytimg.com%2Fvi%2FSuf4GiUV1ms%2Fmaxresdefault.jpg?w=823&resize=823,500&ssl=1 "VEGAN SPINACH RAVIOLI – FUN HOLIDAY RECIPE [NO SPECIAL EQUIPMENT USED] | PLANTIFULLY BASED")
17 Comments
I've never seen a gorgeous cooking video with gorgeous calligraphy as well. Nice! ^_^
You have very steady hand doing calligraphy.
This dish is so elegant❤❤❤
Another brilliant episode, Ryusei! Kaiseki class. I love yamaimo and gratins like made in izakayas. Have though trouble finding any yams at all in Romania. In Sweden and in Europe we get what is called sugar peas, green peas that can be eaten with the pod, only boiled fast in salted water. It is excellent with salt and butter. They need to be cleaned first from the stringy side, but it is quick and easy. Not the same as edamame with uneatable pods. I understand endomame is peas, not soy beans, the translation vary between peas and beans. In Japan I only cooked edamame as a snack, never got in touch with peas really. Maybe they are considered much the same thing? Like the green man at pedestrian crossings often is called the blue man in Japan? Just kidding. Very beautiful shrimp balls and soup, well made. In parentheses I can say I often cook a Swedish pea soup here made from dried yellow peas, onion, smoked ham, majoram and thyme. It is not kaiseki :-)) I can not buy the dried yellow peas here in Romania, it is considered animal food, minimum order online is one tonne :-)) But friends in Sweden use it as packing material when they send me something, so I get my soup. It is eaten with a sweet/hot mustard. Ok, have good days Ryusei, arigato!
A lovely soup. The colors go well together. Looks delicate but full of flavor. Hello from Oregon US.
Pretty and tasty😋
This looks delicious…two of my favorite things. I’ll look for this soup in Japan during springtime!
かさねの色目 春
The receipe is wonderful. The computer generated "German" is a NIGHTMARE ! ! It cannot differ between pear and peas. And this is just the beginning. To make things worse, it is a droning voice, which I was not able to halt. Please ! stop this.
Loved watching u making it. Looks beautiful and delicious. Hope to make it someday. Love that you are introducing alternative equipments as some Japanese "tools " aren't always easy to come by. Looking forward for more……..🤪🤪
If you need to make shorts for the youtube monster, you can because every video you do has many secrets and special techniques most people don't know.
Do you know how ebi shinjo was made before plastic as many people refuse to heat plastic wrap and containers . The old ways are healthier. 😊
Your calligraphic skills are beautiful
I love edamame,a good idea as a base for soup and shrimp balls ,very tasty,I can make those…😊
Ohayogozaimasu Ryusei!
Thank you for teaching a beautiful and unique recipe. It looks so delicious and I'm interested to try making it this spring when I have fresh endomame in my garden. Arigato! 😀
Soups are my favourite. And this one looks absolutely delicious. I have a small request but no pressure. Can you explain to us that are ignorant of Tofu. Sometimes when I shop for ingredients in our Asian shop I am confused what to take(dry firm semi firm, soft?) Thank you fro sharing. Cheers
incredible cooking Ryusei, where did you learn calligraphy, in school?
Wonderful video again, Ryusei-san. Each video feels like you are developing your own style and format, and refining it. I have never seen such a thin and refreshing looking pea soup it looks very tasty, whenever I make spilt pea soup I always blend well and the texture is closer to a porridge, very thick, filling and comforting, but it can be heavy. I'm sure the lightness of the soup really shows the pea's sweet vegetable flavor.
That looks amazing. I need to try and make that.