 |
Recipe |
 |
KABU STUFFED WITH SHRIMP
Cook kabu stuffed with shrimp and white fish in a very light dashi. Very tender
and easy to eat, this New Year's dish is ideal at family gatherings, for
everyone from children to the elderly.
 jpeg 32kb
INGREDIENTS (serves 4)
- 4 small kabu
- water reserved from washing rice
- potato starch
- 80 grams shrimp
- 40 grams white fish
- a [1/3 teaspoon salt, 1 tablespoon sake, 1 tablespoon dashi, 1/4 egg white]
- 1/2 carrot
- 2 sheets fresh "yuba" (beancurd sheets)
- "mitsuba" (trefoil)
- b [3 cups dashi, 1 tablespoon light soy sauce, 2 teaspoons mirin, 2 teaspoons
sake]
- potato starch dissolved in water
- pinch salt
HOW TO COOK
- Cut 1/4 off the top of each kabu and scoop out meat; boil kabu "shells" in water reserved from washing rice
- Peel and devein shrimp and chop finely together with fish meat; add to (a) and blend in food processor
- Drain water from (1), dust with potato starch and stuff with (2)
- Put (3) in pot, mix ingredients of (b) and pour in; cook over light flame. Add carrots cut to your liking and yuba as it's cooking
- Parboil the mitsuba in salted water and tie each in a single knot
- Arrange kabu, carrots, yuba and mitsuba on a platter; add the dissolved
potato starch to the leftover liquid from (4) to make a sauce, and serve
I Cooking Index I Japanese Text I
|
