Aromatic Hinoki Steamed Dish with Premium Beef and Seafood
How to Make Hinoki Steamed Dish, Seiro Mushi, Home Party Dish, Dinner Party Food, Housewarming Party Recipe, Elegant Entertaining Meal
This Hinoki steamed dish, also known as Seiro Mushi, is a visually stunning and flavorful centerpiece that requires minimal plating, making it perfect for entertaining guests. The natural aroma of the hinoki wood infuses the ingredients, enhancing their original flavors while tenderizing meats and removing any gamey or fishy odors. It’s incredibly simple to prepare, involving only washing and arranging the ingredients before steaming. This versatile recipe allows you to incorporate a wide variety of your favorite vegetables, seafood, and meats, ensuring everyone gets to enjoy their preferred tastes. The recipe is generously portioned to comfortably serve five people. Experience the elegant simplicity and delicious taste of Hinoki steamed dishes, a truly impressive meal for any occasion.
Main Ingredients
- 200g Beef Brisket (Chadolbagi)
- 200g Beef Chuck (Yangji)
- 1 small head of Napa Cabbage (Albagi)
- 1kg Bean Sprouts
- 1/2 Broccoli
- 4 Mini Bell Peppers
- 1 bunch King Oyster Mushrooms (Neutari)
- 1 bunch Enoki Mushrooms
- Small amount of Carrot
- Small amount of Garlic Chives
- Small amount of Korean Parsley (Minari)
- 1 pre-cooked Lobster (thawed)
- 15 Scallop Adductors
- 4 Abalones
- 5 Shrimp
Roe Sauce (Abalone Liver Sauce)
- 1 piece Butter
- 1 Tbsp Tsuyu (Japanese dipping sauce)
- 1 tsp Mirin (sweet rice wine)
Ponzu Sauce
- 5 Tbsp Soy Sauce
- 2 Tbsp Mirin
- 2 Tbsp Rice Vinegar
- 1 Tbsp Lemon Juice
- 1 Tbsp Lime Juice
- 1 Tbsp Tsuyu
- 2 Tbsp Water
- Wasabi (to taste)
For Finishing (Optional)
- Noodles for Kalguksu (knife-cut noodles)
- Korean soup soy sauce (a little)
- 1 piece Butter
- 1 Tbsp Tsuyu (Japanese dipping sauce)
- 1 tsp Mirin (sweet rice wine)
Ponzu Sauce
- 5 Tbsp Soy Sauce
- 2 Tbsp Mirin
- 2 Tbsp Rice Vinegar
- 1 Tbsp Lemon Juice
- 1 Tbsp Lime Juice
- 1 Tbsp Tsuyu
- 2 Tbsp Water
- Wasabi (to taste)
For Finishing (Optional)
- Noodles for Kalguksu (knife-cut noodles)
- Korean soup soy sauce (a little)
- Noodles for Kalguksu (knife-cut noodles)
- Korean soup soy sauce (a little)
Cooking Instructions
Step 1
The key to a great Hinoki steamed dish is fresh ingredients! Start by thoroughly washing all your vegetables under running water and then patting them dry. The gentle aroma of the hinoki wood will subtly enhance the dish as it steams.
Step 2
Cut the broccoli into bite-sized florets. Thinly slice two of the mini bell peppers for a colorful garnish. Cut the Korean parsley (minari) into approximately 6cm lengths.
Step 3
Clean the abalones meticulously using a brush or toothbrush to remove any grit from between the shell and the meat. Gently insert a spoon between the shell and the meat near the pointed end and carefully separate them. Clean the abalone shells thoroughly as they can be used for decorative plating later.
Step 4
Make decorative crisscross scores on the abalone meat. This not only makes them look beautiful but also helps them absorb flavors better and become more tender when cooked.
Step 5
Set aside the separated abalone liver in a small bowl. This will be the base for a rich and flavorful roe sauce.
Step 6
Prepare the roe sauce by combining the abalone liver, a piece of butter, 1 Tbsp of tsuyu, and 1 tsp of mirin in a blender or food processor. Blend until smooth and well combined.
Step 7
This rich roe sauce will be steamed alongside the dish, infusing the entire meal with its exquisite flavor. Serve it as a dipping sauce for the steamed ingredients.
Step 8
Place the cleaned abalone onto their respective shells for presentation. Thaw the pre-cooked lobster and lightly rinse the scallop adductors under running water. For the shrimp, peel them and devein them by making a shallow cut along their backs.
Step 9
With all ingredients prepped, it’s time to arrange them beautifully in the hinoki steamer basket. Consider the colors and shapes to create an appealing presentation.
Step 10
Before using the hinoki steamer basket, it’s recommended to soak it thoroughly in water. This helps release the aromatic oils from the wood, infusing the food with a wonderful fragrance and ensuring the ingredients steam evenly and remain moist. You will be steaming in two tiers: one for seafood and one for meat.
Step 11
In the meat tier, create a generous bed of bean sprouts. Arrange the thinly sliced beef brisket (chadolbagi) and beef chuck (yangji) neatly on top. Place the sliced Napa cabbage and mushrooms to the side. Fill any remaining gaps with broccoli, carrots, and mini bell peppers for a vibrant mix.
Step 12
In the seafood tier, mix bean sprouts and mushrooms together for the base. Position the large lobster in the center. Arrange the shrimp, which will turn a beautiful red color as they cook, a little further away from the lobster. Fill in the remaining spaces with broccoli and other vegetables.
Step 13
Add a suitable amount of water to the bottom of the steamer pot. Add a splash of mirin to the water to help neutralize any potential fishy odors. Bring the water to a rolling boil.
Step 14
Once the water is boiling vigorously, place the hinoki steamer basket on top. Steam for approximately 15 minutes, placing the seafood tier below and the meat tier above. Cooking times may vary slightly depending on the steamer’s size and heat. (A photo of a single-tier steamer is used as a placeholder due to a missing image.)
Step 15
After 15 minutes, your beautifully steamed Hinoki dish is ready! Notice how the vegetables have wilted, reducing the overall volume, but the rich juices and natural flavors are concentrated and delicious.
Step 16
Collect the flavorful broth that has dripped into the bottom of the steamer pot. Add the lobster shells and shrimp heads to this broth and simmer briefly to extract more flavor. Then, add the Napa cabbage and Kalguksu noodles to make a rich and hearty seafood noodle soup – a delightful way to enjoy every last bit of this delicious meal!
