Simmered Shrimp and Japanese Turnip

Use light-colored usukuchi soy sauce to bring out the color and fragrance of the ingredients.

Simmered Shrimp and Japanese Turnip
Photographed by Masashi Kuma


Recipe by
Yoshihiro Murata

Difficult

Seafood

Vegetables

Party

120kcal

25minutes

Ingredients (Serves 2)

  • 1 Japanese turnip
  • 1 Japanese turnip's worth Japanese turnip greens
  • 6 tiger shrimp (with shells and heads still attached) (180 g)
  • [Simmering broth A (1:1:15)]

    • 20 ml usukuchi soy sauce (1 1/3 tbsp)
    • 20 ml mirin (1 1/3 tbsp)
    • 300 ml dashi
  • [Simmering broth B (1:1:8)]

    • 20 ml usukuchi soy sauce (1 1/3 tbsp)
    • 20 ml mirin (1 1/3 tbsp)
    • 160 ml dashi
  • Kinome, as needed
  • Potato starch

Directions

1

Cut the Japanese turnip into 6 wedges, then peel the wedges and use a knife to slightly bevel the edges of the cuts. Place the Japanese turnip wedges and [simmering broth A] in a microwave-safe container and cover with plastic wrap, then microwave at 600 W for 5-6 min. Remove and let rest until safe to handle.

2

Boil the Japanese turnip greens and transfer them directly to cool water, then squeeze out any excess moisture and cut into pieces 5 cm long. Add the Japanese turnip greens to the container with the Japanese turnip wedges, and let cool together.

3

Remove the heads and shells from the tiger shrimp, leaving the tails attached. Cut a slit into the back of each and devein, then coat in a thin layer of potato starch.

4

In a pot, combine the ingredients for [simmering broth B] and bring to a boil, then add the tiger shrimp and boil until cooked through.

Advice

If you overcook the tiger shrimp, they will become tough, so remove from heat when they curl up and turn red.

5

Cover the container with the Japanese turnip and Japanese turnip greens with plastic wrap and microwave for 3-4 min, then transfer the Japanese turnip, Japanese turnip greens, cooked tiger shrimp, and [simmering broth A] to a serving dish. Garnish with kinome.