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Shrimp Ankake Sauce on Chilled Winter Melon

1/8 Winter melon
8 Shrimp
50 grams Edamame
300 ml Dashi stock
1 tsp Salt
1 tsp Usukuchi soy sauce
1 Katakuriko slurry


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. Simmered Squid and Daikon Radish. Fluffy Bitter Melon and Egg. Atsuage and Bitter Melon Champuruu. Okra-stuffed Chikuwa.

Source: cookpad.com