Quick Microwaved Protein-packed Kaburamushi かぶら蒸し（114 cal, 21g Protein, 2g Fat, 3g carb)

Kaburamushi is a representative dish of Kyoto style winter dish.

It uses grated turnip(kabu), egg white, seafood, steamed with ginko nut and lily bulb and topped with silver sauce( am transparent sauce.

Traditionally the dish is steamed. But this dish's macro nutrients are really good( it uses winter produces and is packed with protein and fiber, low in fat and carb), I made it into a quick dish so it can be enjoyed as a daily workout dish. I am using lobster but you can replace it with any cooked shrimp or white fish.

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Ingredient:

Egg white Turnip Lobster ball:

1 egg white

25g grated turnip

2 oz cooked lobster

Silver sauce:

1 gram potato starch/ arrowroot flour

1 tsp soy sauce

1 tbsp water

Instructions:

1. Grated the turnip, and squeeze the water out.

2. Use a blender to make the egg white foamy, then fold in the grated turnip.

3. Scoop half of the mixture from 2 into a microwave safe bowl/dish. Put the lobster(or shrimp/white fish as your choice) into the middle of the of mixture, then cover with the rest of the mixture.

4. Microwave for 2 minutes. When the egg white ball is relatively stiff and no liquid egg white, it's done.

5. To make the silver sauce, mix potato starch, soy sauce and water in a bowl, microwave for 1 minute.

6. Pour the silver sauce from 5 to the egg white ball from 4.