Zucchini Sundae (Blood Sausage)

Ingredients

Tofu(8g), Fresh Shrimp(45g), Enoki Mushroom(3g), Carrot(3g), Perilla Leaf(1g), Bell Pepper(3g), Chopped Beef(8g), Potato Starch(50g), Egg White(60g), Zucchini(1개), Low-sodium Soy Sauce(1g), Vinegar(1g), Red Onion(2g)

Instructions

1. 1

   Mix low-sodium soy sauce, vinegar, and water (10ml), add thinly julienned red onion, and let it age for 30 minutes to make pickled onion.

   
2. 2

   Finely blend the tofu, raw shrimp, enoki mushroom, carrot, perilla leaf, and bell pepper.

   
3. 3

   Lightly stir-fry chopped beef in a medium-heated pan, then mix with the finely blended ingredients, potato starch (45g), and egg white to make the filling.

   
4. 4

   Cut off both ends of the zucchini, scoop out the flesh, and coat the inside evenly with potato starch (5g).

   
5. 5

   Fill the zucchini with the filling and steam in a steamer for 8 minutes.

   
6. 6

   Slice the zucchini sundae 1cm thick, place in a bowl, and top with pickled onion.