Sake appetizer recipes

Mushrooms｜Pork｜Seafood｜Vegetables｜Winter｜海老の白菜包み

Shrimp Wrapped in Napa Cabbage

Culinary Workshop Karinary Art 2018.January.

Houraisen Junmai Ginjo Shinshun Hatsushibori

Ingredients

Chinese cabbage 10 leaves
... Cut into 10cm tips and stems separately.
Peeled shrimp 100g
... Devein and clean with starch, then pat dry and mince.
Ground pork 100g
Dried shiitake mushrooms 2 small
... Soak in water to rehydrate, then mince.
Ginger 1/2 piece
... Mince.
Blanched cabbage stem 60g~
... Mince.
Green onions As needed
... Blanch quickly.

Seasonings

Salt 1/3 tsp
Soy sauce & sake 1 tsp each
Sugar 1/2 tsp
Sesame oil A few drops
Potato starch 1/2 tbsp

Mustard Soy Vinegar

Soy sauce To taste
Vinegar To taste
Prepared mustard To taste

Instructions

  1. Add salt to boiling water and blanch the cabbage leaves quickly, then do the same with 5 cabbage stems.
  2. In a bowl, mix ground pork and shrimp with salt and knead well.
  3. Gradually mix in the seasonings from soy sauce onward while kneading. Add shiitake mushrooms, ginger, and minced cabbage stem, and form into 10 equal portions.
  4. Wrap each portion of the mixture with a cabbage leaf, tie with a blanched green onion to secure.
  5. Steam the bundles for 7-8 minutes in a preheated steamer lined with parchment paper. Serve with mustard soy vinegar on the side.