Delicious recipe collection


  • Olive Yellowtail 200g
  • Kintoki Ninjin Carrot 50g
  • Olive oil 2 tsp
  • Onions 50g
  • potato starch 2 tablespoons
  • corn 10g
  • Green peas 10g
  • Shumai skin 16
  • Soy sauce 1 tablespoons
  • sugar 1 tablespoons
  • liqueur 1 tablespoons
  • Yuzu pepper 2g
  • Ginger 5g
  • Ponzu sauce 2 tsp
  • salt 1g
  • pepper 1g


  1. Add minced olive hamachi in a food processor, add 1 tablespoon soy sauce, sugar, and sake, mix lightly, and pour the food processor with onion, carrot and ginger.
    * If you chop with a kitchen knife, the texture will remain.

  2. Wrap ① in shredder skin and place green peas and corn on top.

  3. Place the wrapped items in a steamer and steam for about 10 minutes.

  4. Add 2 teaspoons of olive oil, 1g of salt and pepper, 2g of yuzu pepper and mix.

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