Shrimp with vegetables and aromatic sauce
2 servings
20 minutes
Shrimp with vegetables and aromatic sauce is a true embodiment of Japanese gastronomy, combining the freshness of seafood with the exquisite umami flavor. In this dish, tiger shrimp are infused with a rich broth of miso paste, sake, and soy sauce, achieving incredible tenderness. Bamboo and carrots not only complement the texture but also add vibrant notes to the taste. Ginger provides a slight spiciness while green peas refresh the final touch of the dish. The thick sauce envelops the ingredients, turning each forkful into pure delight. This dish is perfect for both a festive dinner and for diving into the nuances of Japanese cuisine where balance of flavors and textures plays a key role.
1
Remove the intestine from the shrimp with a toothpick along its length without removing the shell; connect the shrimp with a toothpick by piercing it in the tail and head; grate ginger on a fine grater.
- Ginger root: 12 g
2
Cut the bamboo into slices 0.5 cm thick; peel the carrot and slice it into 0.5 cm rounds (optionally shape the carrot like a flower).
- Bamboo shoots: 60 g
- Carrot: 40 g
3
Add hondashi, sake, sugar, and soy sauce to 300 ml of boiling water and mix; dilute miso paste with a small amount of broth to a uniform consistency and add it to the broth; add ginger, carrot, bamboo shoots, and shrimp and simmer covered for 10 minutes.
- Hondashi (instant dashi stock): 4 ml
- Sake: 25 ml
- Sugar: 20 g
- Soy sauce: 40 ml
- Miso paste: 18 g
- Ginger root: 12 g
- Carrot: 40 g
- Bamboo shoots: 60 g
- Tiger prawns: 4 pieces
4
Take out the shrimp, remove the shell, take out the toothpick, and arrange the shrimp on plates.
5
Add the starch diluted in 40 ml of water to the broth and cook for another 2-3 minutes, stirring constantly, until it reaches a liquid jelly consistency.
- Cornstarch: 10 g
- Water: 300 ml
6
Add green peas one minute before the cooking is done.
- Snap peas: 12 g
7
Place the vegetables next to the shrimp, pour sauce over them, and serve.