All Easy Recipes. Cook all that you can cook. Clear Soup With Winter Melon And Shrimp
(Togan - To Ebi)
 
What You Need:            (To Serve: 6)
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SUMASHI (clear soup):
  • 6 cups ichiban dashi
  • 1 teaspoons salt
  • teaspoon Japanese all-purpose soy sauce
  • 1 teaspoon sake (rice wine)
  • MSG

    GARNISH:
  • A 1-pound winter or honeydew melon
  • 6 medium-sized raw shrimp (16 to 20 per pound), peeled and deveined
  • 1 teaspoon salt
  • A 2-inch piece lime rind, cut into 6 very thin strips

  • How To Cook:
    1. Cut the rind off the melon. Score the peeled side of the melon by making shallow cuts 1/8 inch deep lengthwise and then crosswise at 1/8-inch intervals. Then cut the melon into six 1-inchsquares.

    2. Drop the shrimp into 1 cups of boiling water, add 1 teaspoon of salt, and boil uncovered for 5 minutes, or until they are pink and firm. Drain and plunge the shrimp into cold running water to cool them quickly. Drain again and set the shrimp aside.

    3. Drop in the melon squares, and simmer them uncovered for 15 minutes, or until they are tender and show no resistance when pierced with the tip of a small, sharp knife.

    4. Place a square of melon in each of 6 soup bowls and top with a shrimp and strip of lime rind. Fill each bowl with soup, pouring it down the side of the bowl to avoid disturbing the decorative arrangement.

    TO COOK THE SUMASHI:
    1. In a 2-quart saucepan, bring 6 cups of ichiban dashi just to a simmer over moderate heat.

    2. Immediately reduce the heat to low, stir in the salt, soy sauce, sake, and sprinkle with MSG.


     
     
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