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What You Need:
(To Serve: 6)
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18 medium-sized raw shrimp (16 to 20 per pound), shelled and deveined
Cornstarch
¼ cup sake (rice wine)
6 tablespoons niban dashi
1 teaspoon sugar
½ teaspoon salt
½ teaspoon MSG
4 egg yolks, well beaten
GARNISH
1 pound string beans, trimmed and cut into ½-inchpieces, or fresh or frozen snow peas
Salt
1 cup niban dashi
1 teaspoon sugar
¼ teaspoon salt
2 teaspoons sake (rice wine)
¼ teaspoon Japanese all-purpose soy sauce
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Translate this recipe:
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| How To Cook: |
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1. Salt the shrimp lightly and dip them into cornstarch to coat them well on all sides, then shake off any excess. Bring 2 cups of water to a boil in a 1-quart saucepan and add the shrimp. Boil for about 10seconds, remove with a slotted spoon, and rinse under cold running water. Drain and set aside.
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2. Sprinkle the beans or snow peas liberally with salt before dropping them into 2 cups of boiling water. Boil briskly, uncovered, for about 8 to 10 minutes, until tender but still slightly resistant to the bite. Drain the beans in a sieve and cool them quickly under cold running water.
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3. In a 1-quart saucepan, combine 1 cup niban dashi, 1 teaspoon sugar, ¼ teaspoon salt, 2 teaspoons sake, ¼ teaspoon soy sauce. Bring to a boil over moderate heat and add the green vegetables. When the liquid returns to the boil remove the pan from the heat and set aside to cool.
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4. In a 1½-to 2-quart saucepan, combine ¼ cup sake, 6 tablespoons niban dashi, 1 teaspoon sugar, ½ teaspoon of salt and ½ teaspoon of MSG. Bring to a boil, drop in the shrimp and return to the boil.
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5. Slowly pour the beaten egg yolks over the shrimp, do not stir, but cover the pan immediately. Then lower the heat and simmer for 2 minutes. Turn off the heat and let the shrimp rest still covered for a minute before serving.
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6. Drain the cooled string beans or snow peas and serve with kimini as part of a Japanese dinner.
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