Shrimp potato bowl
Finely chopping the shrimp with a knife gives it elasticity, giving it a crisp texture the moment you put it in your mouth. When mixing in a bowl, it's important to mix until it becomes sticky
How to make it
1
Peel the shrimp and remove the vein. Sprinkle 1 teaspoon of umami seasoning on the shrimp and rub well. Rinse under running water to remove any odor
2
[1] thoroughly wipe off the moisture with paper or something similar.
3
Once the moisture has been thoroughly wiped off the shrimp, chop them finely with a knife, cutting across the fibers
4
Mix the chopped shrimp, finely chopped onion, salt, flour and mayonnaise in a bowl and mix well
5
Combine [A] in a pot and bring to a boil. Using a spoon and your hands, form the shrimp kneaded in [4] into balls and add to the soup stock
6
Once the shrimp is cooked, add the mitsuba and yuzu peel to taste. Serve in serving bowls and it's done
Ingredients for 2 people
-
- shrimp
- 200g
-
- Uma seasoning
- 1 tsp
-
- Chop the onion
- 80g
-
- salt
- 1 tsp
-
- cake flour
- 1 tablespoon
-
- mayonnaise
- 1 tablespoon
-
[A]
- Bonito dashi
- 200cc
-
- salt
- A pinch
-
- Light soy sauce
- 1 tsp
-
- Dark soy sauce
- 1 tsp
-
- Alcohol
- 1 tablespoon
-
- Mitsuba
- 5g
-
- Yuzu skin
- Small amount
[PR]
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