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  Added: May 04, 2007  •  Visited (255)  •  Print version Print this recipe (15)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Sake - Seasoned Shrimp With Egg - Yolk Glaze
(Kimini)
What You Need:
  • 18 medium-sized raw shrimp (16 to 20 per pound), shelled and deveined
  • Cornstarch
  • ¼ cup sake (rice wine)
  • 6 tablespoons niban dashi
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • ½ teaspoon MSG
  • 4 egg yolks, well beaten

    GARNISH
  • 1 pound string beans, trimmed and cut into ½-inchpieces, or fresh or frozen snow peas
  • Salt
  • 1 cup niban dashi
  • 1 teaspoon sugar
  • ¼ teaspoon salt
  • 2 teaspoons sake (rice wine)
  • ¼ teaspoon Japanese all-purpose soy sauce

  • How To Cook:
    1. Salt the shrimp lightly and dip them into cornstarch to coat them well on all sides, then shake off any excess. Bring 2 cups of water to a boil in a 1-quart saucepan and add the shrimp. Boil for about 10seconds, remove with a slotted spoon, and rinse under cold running water. Drain and set aside.

    2. Sprinkle the beans or snow peas liberally with salt before dropping them into 2 cups of boiling water. Boil briskly, uncovered, for about 8 to 10 minutes, until tender but still slightly resistant to the bite. Drain the beans in a sieve and cool them quickly under cold running water.

    3. In a 1-quart saucepan, combine 1 cup niban dashi, 1 teaspoon sugar, ¼ teaspoon salt, 2 teaspoons sake, ¼ teaspoon soy sauce. Bring to a boil over moderate heat and add the green vegetables. When the liquid returns to the boil remove the pan from the heat and set aside to cool.

    4. In a 1½-to 2-quart saucepan, combine ¼ cup sake, 6 tablespoons niban dashi, 1 teaspoon sugar, ½ teaspoon of salt and ½ teaspoon of MSG. Bring to a boil, drop in the shrimp and return to the boil.

    5. Slowly pour the beaten egg yolks over the shrimp, do not stir, but cover the pan immediately. Then lower the heat and simmer for 2 minutes. Turn off the heat and let the shrimp rest still covered for a minute before serving.

    6. Drain the cooled string beans or snow peas and serve with kimini as part of a Japanese dinner.

    To Serve: 6
    This recipe is also available in:
    Cuisine » Asia » Japan
    Main Ingredient » Shellfish » Shrimps
    Main Ingredient » Vegetables » Beans
    Main Ingredient » Vegetables » Peas
    Dish » Appetizers

     





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