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Clear Soup With Winter Melon And Shrimp
(Togan - To Ebi)
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| What You Need: |
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SUMASHI (clear soup):
6 cups ichiban dashi
1½ teaspoons salt
½ teaspoon Japanese all-purpose soy sauce
1 teaspoon sake (rice wine)
MSG
GARNISH:
A 1¾-pound winter or honeydew melon
6 medium-sized raw shrimp (16 to 20 per pound), peeled and deveined
1 teaspoon salt
A 2-inch piece lime rind, cut into 6 very thin strips
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| How To Cook: |
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1. Cut the rind off the melon. Score the peeled side of the melon by making shallow cuts 1/8 inch deep lengthwise and then crosswise at 1/8-inch intervals. Then cut the melon into six 1½-inchsquares.
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2. Drop the shrimp into 1½ cups of boiling water, add 1 teaspoon of salt, and boil uncovered for 5 minutes, or until they are pink and firm. Drain and plunge the shrimp into cold running water to cool them quickly. Drain again and set the shrimp aside.
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3. Drop in the melon squares, and simmer them uncovered for 15 minutes, or until they are tender and show no resistance when pierced with the tip of a small, sharp knife.
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4. Place a square of melon in each of 6 soup bowls and top with a shrimp and strip of lime rind. Fill each bowl with soup, pouring it down the side of the bowl to avoid disturbing the decorative arrangement.
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TO COOK THE SUMASHI:
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1. In a 2-quart saucepan, bring 6 cups of ichiban dashi just to a simmer over moderate heat.
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2. Immediately reduce the heat to low, stir in the salt, soy sauce, sake, and sprinkle with MSG.
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