Japanese Shrimp Soup
4 servings
30 minutes
Japanese shrimp soup is an exquisite dish embodying the sophistication of Japanese cuisine. Its base consists of delicate shrimp balls made with egg white, sake, and corn flour that provide an incredibly soft texture. An omelet cut into thin strips adds lightness, while the aromatic broth made from seaweed and bonito tuna flakes reveals depth of flavor. Soy sauce and sake complement the composition with light yet rich tones, creating a harmony of taste. This soup not only warms but also delights gourmets with its rich marine aroma and soft umami notes. Traditionally served as part of an exquisite dinner, it highlights the natural beauty of ingredients and the philosophy of Japanese cooking where simplicity meets impeccable balance.
1
Boil the shrimp, peel them, and mix with egg white, sake, corn flour, and soy sauce. Add salt and blend the mixture. Shape the resulting dough into balls and boil in boiling water over high heat.
- Shrimp: 250 g
- Chicken egg: 3 pieces
- Sake: 1 tablespoon
- Cornmeal: 4 tablespoons
- Soy sauce: 1 tablespoon
- Salt: to taste
2
Whisk the egg with salt and sake. Heat vegetable oil in a pan and fry the omelet. Place on parchment to remove excess oil. Cut the omelet into strips.
- Chicken egg: 3 pieces
- Salt: to taste
- Sake: 1 tablespoon
- Vegetable oil: 2 tablespoons
3
Cut the seaweed into small pieces, pour in cold water, and bring to a boil. Add bonito tuna flakes and cook for 10 minutes. Add soy sauce, sake, and salt.
- Kelp (sea kale): 50 g
- Bonito (Atlantic bonito): 1 tablespoon
- Soy sauce: 1 tablespoon
- Sake: 1 tablespoon
- Salt: to taste
4
Drop the strips of omelet and shrimp balls into the broth.
- Shrimp: 250 g
- Chicken egg: 3 pieces
- Sake: 1 tablespoon
- Cornmeal: 4 tablespoons
- Soy sauce: 1 tablespoon
5
Sprinkle the soup with chopped green onions.
- Spring onion: 50 g