Potato and Dried Shrimp Stir-fry
Use dried shrimp, full of concentrated umami, to add a punchy taste to potatoes. Keep the skins on the potatoes, and enjoy the aroma while stir-frying.
Photographed by Takeshi Noguchi
Calorie count is per serving
Excludes time spent rehydrating dried shrimp.
Ingredients (Serves 2)
- 2 tbsp dried shrimp
- 2 tbsp reserved water from rehydrating dried shrimp
- 2 potatoes (400 g)
- 1 clove garlic
- 2 tbsp olive oil
- 1 tbsp sake
- 1/4 tsp salt
- Pepper, to taste
Wash the dried shrimp and place them in water to rehydrate, then roughly chop. Reserve the water used to rehydrate the shrimp. Finely chop the garlic.
Thoroughly wash the potatoes, then place them in a microwave-safe container with the skins still on. Loosely wrap with plastic wrap and microwave at 600 W for 4-5 min. Remove and cut each into 6-8 wedges.
Oil a frying pan with olive oil and preheat over medium heat, then add the potato wedges. Fry, turning over occasionally, until just beginning to brown. Add the rehydrated shrimp and garlic and stir-fry. When they become fragrant, sprinkle on the sake and the reserved water from rehydrating the shrimp. Stir-fry over medium-high heat to cook off the liquid, then add the salt and pepper and stir to evenly season.
Rehydrating Dried Shrimp
(1) Briefly wash the dried shrimp underwater to remove any unwanted debris, then strain. Place the dried shrimp in a bowl and add roughly twice as much water as the volume of the shrimp, and let sit 30-60 min to rehydrate. The shrimp will swell and soften, and the water will become slightly cloudy. The rehydrated shrimp will be somewhat larger than when dried, roughly 1.5-2 times their original weight, and will have a somewhat orange color to them.
(2) If using chopped shrimp, bring them together into a mound on your cutting board and chop with a knife, starting from the outside edge.
(3) If simmering with vegetables, add both the rehydrated shrimp and the water they rehydrated in to take advantage of all of the rich shrimp flavor.