Japanese Appetizers, Soups and Noodles Recipes - Shrimp and Bamboo Shoots in Clear Broth Recipe

Ingredients

• 8 oz (250 g) precooked bamboo shoots, sliced or 1 fresh bamboo shoot

• 12-16 fresh small shrimp

• 2 teaspoons cornstarch

• 4 cups (1 liter) Basic Dashi Stock (see recipe) or 2 teaspoons dashi stock granules dissolved in 4 cups (1 liter) of hot water

• 1 teaspoon sake

• 1 teaspoon Japanese soy sauce

• 1 teaspoon salt

• 1 1/2 tablespoons dried wakame seaweed, rinsed and soaked to soften

• Kinome, watercress or parsley, to garnish

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Method:

1. Rinse and blanch the bamboo shoots. Set aside.

2. Peel the shrimp, discard the heads and tails. Slice each shrimp lengthwise without cutting through and remove the intestinal tract. Rinse and pat dry.

3. Dust the shrimp with the cornstarch, transfer to a sieve and shake to dislodge excess cornstarch. Blanch the shrimp in boiling water for 20 seconds until the cornstarch sets. Then plunge into ice water for a few seconds and set aside.

4. Pour the dashi stock, sake, soy sauce and salt into a saucepan, add the bamboo shoots and bring to a boil. Add the shrimp and return to a boil and immediately remove from the heat. Garnish with the kinome and serve at the beginning of the meal.