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''Eomandu'' or ''eo mandu'' ((:əːmandu)) is a fish dumpling in Korean royal court cuisine. This variety of mandu is made with a strip of thinly sliced fish wrapped around minced beef, vegetables, and spices. Trout, sciaenoid fish, or codfish are commonly used as the wrapping.〔 To make ''eo mandu'', fresh fish is cut into thin slices and salt is spread on the slices. The ''so'' (hangul: 소), or filling, is placed on each slice and the slices are rolled up and tied with a ''buchu'' (hangul: 부추, garlic chive). The ''mandu'' are steamed on Boston ivy leaves, serving as a layer, in a steamer. While the ''eo mandu'' is steaming, make ''jidan'' (hangul: 지단; hanja: 鷄蛋; pan-fried egg separated into white and yellow layers) and slice both yellow and shred the ''jidan'' and place them across each other on the cooked ''mandu''. The sauce for the ''eo mandu'' is commonly accompanied with ''chojang'' (hangul 초장: soy sauce mixed with vinegar)〔 or ''gyeja jeum'' (hangul 겨자즙: mustard juice). ==See also== * Mandu (dumpling) * Korean royal court cuisine * Dae Jang Geum * List of steamed foods 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Eomandu」の詳細全文を読む スポンサード リンク
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