Culinary Studio Karinary Art 2021.July
Ingredients
| Winter melon |
400g ... Remove seeds and pith, cut into bite-sized pieces. Peel thinly, leaving a green layer. |
| Shrimp |
150g ... Coat with potato starch and rub while washing. Cut into 5mm dice. |
| Wood ear mushrooms |
As needed ... Soak in water to rehydrate, remove stems, and cut into bite-sized pieces. |
| Edamame |
As needed ... Boil in salted water and remove from pods. |
Seasoning
| Mirin |
2 tbsp |
| Boiled sake |
1 tbsp |
| Light soy sauce |
1-1/2 tsp |
| Salt |
1/4 tsp |
Others
| Dashi stock |
400ml |
| Potato starch slurry |
Mix 2 tsp of potato starch with 4 tsp of water. |
| Fresh ginger juice |
As needed |
Instructions
- Boil the winter melon in salted hot water for about 7 minutes, then cool in cold water and drain in a colander.
- In a pot, combine and shrimp, heat, and simmer-fry. Separate the shrimp and the simmering liquid.
- In the same pot, add the shrimp's simmering liquid, dashi stock, boiled winter melon, and wood ear mushrooms. Simmer on low heat for about 12 minutes (using a drop lid). Return the shrimp to the pot, adjust the flavor, and thicken with potato starch slurry.
- Serve in a dish, scatter edamame on top, and drizzle with ginger juice.
