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Recipe

SHRIMP BALLS

This makes a colorful dish, and the "yamaimo" (mountain yam) adds substance
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INGREDIENTS (serves 4)

  • 500 grams shrimp
  • pinch potato starch
  • 2 tablespoons grated "yamaimo" (mountain yam)
  • a [3 tablespoons beaten egg, 1/2 teaspoon salt, 1 tablespoon sake, 1 tablespoon flour, 1 teaspoon ginger juice]
  • 3 tablespoons boiled edamame (soybeans)
  • 1/2 pack shimeji mushrooms
  • 8 "kinome" buds
  • b [3 cups dashi, 3 tablespoons sake, 2 tablespoons sugar, 1 teaspoon salt, 3 tablespoons soy sauce]
  • gingeroot
HOW TO COOK
  1. Peel and devein shrimp and coat in potato starch. Drain excess liquid
  2. Chop (1) roughly and blend in food processor; add (a) and the grated yamaimo and mix thoroughly
  3. Chop the shimeji into small pieces and boil
  4. Shell the edamame; add to (2) and mix
  5. Shape (4) into balls about 3 cm in diameter
  6. Bring (b) to a boil and add (5);cook slowly
  7. When done arrange on platter; thicken remaining liquid with potato starch to make a sauce - pour over while still hot
  8. serve with "harishouga" (red pickled ginger)

    *Not just for everyday meals, with a little inspired arrangement, this makes a grand treat to serve guests!


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