Japanese Shrimp and Bamboo in Broth (Wakatake-Ni) |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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A light, quick Japanese soup Ingredients:
1/2 lb canned bamboo shoot |
1 lb small shrimp (raw) |
1 tablespoon cornstarch |
4 cups dashi stock (or fish stock or beef stock, but it won't taste the same) |
1 teaspoon sake |
1 teaspoon soy sauce |
1 teaspoon salt |
watercress (to garnish) |
Directions:
1. Peel and gut the shrimp if they are not already prepared.
2. Pat shrimp dry, then combine with cornstarch in a ziploc.
3. Blanch shrimp in boiling water for 20 seconds, then run under cold water.
4. Combine all ingredients except watercress and shrimp. Bring to the boil.
5. Add shrimp, bring back to the boil, then remove from heat and serve immediately.
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