Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a special dish, shrimp ankake sauce on chilled winter melon. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Shrimp Ankake Sauce on Chilled Winter Melon is one of the most popular of current trending foods on earth. It is appreciated by millions daily. It is simple, it’s quick, it tastes yummy. Shrimp Ankake Sauce on Chilled Winter Melon is something that I’ve loved my entire life. They’re nice and they look fantastic.
All you need is just a small amount katakuriko slurry. Shrimp Ankake Sauce on Chilled Winter Melon instructions. Remove the skin of the winter melon, keeping the green parts.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have shrimp ankake sauce on chilled winter melon using 7 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Shrimp Ankake Sauce on Chilled Winter Melon:
- Make ready 1/8 Winter melon
- Get 8 Shrimp
- Prepare 50 grams Edamame
- Prepare 300 ml ★Dashi stock
- Make ready 1 tsp ★Salt
- Take 1 tsp ★Usukuchi soy sauce
- Prepare 1 Katakuriko slurry
Top with additional hot sauce and avocado slices if desired. The recent popularity of poke (and the longstanding popularity of sushi, for that matter) shows that there's a real niche to be filled by raw or cold seafood dishes—they're light and refreshing on hot summer days, yet contain enough protein to make a meal, and they're full of possibilities for customization. Toss until fragrant and put the shrimp in. Stir quickly and as soon as prawns turn pink, pour in the water.
Instructions to make Shrimp Ankake Sauce on Chilled Winter Melon:
- Remove the skin of the winter melon, keeping the green parts. Prepare the shrimp and cut into 1 cm lengths. Season with 1 tablespoon of sake.
- Put the ★ ingredients in a pot, add the winter melon, cover with a small lid that fits on top of the contents of the pan (a drop lid or otoshibuta), and simmer for 15 minutes.
- Once boiled, remove the winter melon, add the shrimp and edamame, and boil quickly.
- Prepare the katakuriko slurry by dissolving the starch in water and add to the pan to thicken. Arrange the winter melon on a plate and spoon the thickened sauce on top. Chill as you like and serve.
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The amount of water will depend on the size of your melon and how watery you like the soup. Bring water to a rolling boil and dump the sliced melon into the pot. The melon is done when the flesh turns translucent. See more ideas about Cooking recipes, Seafood recipes, Recipes. Mix spices for soup in a bowl (dashi soup, sake, soy sauce, sugar and mirin) Heat oil in a sauce pan and stir beef for three minutes then add winter melon, stir then add mixed spices for soup.
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