Sake-Steamed Shrimp with Steamed Mizuna and Sushi Rice

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Top-ranked recipe named "Sake-Steamed Shrimp with Steamed Mizuna and Sushi Rice"

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Try this Sake-Steamed Shrimp with Steamed Mizuna and Sushi Rice recipe, or contribute your own. "Rice" and "Dinner" are two tags used to describe Sake-Steamed Shrimp with Steamed Mizuna and Sushi Rice.


Ingredients

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4 tb Low-sodium soy sauce
1 1/2 ts Kosher salt
20 md Shrimp; peeled and deveined
4 ts Prepared wasabi paste
SUSHI RICE
1/2 c Sushi Rice
10 Whole shiso leaves
1 lb Mizuna or other mild spicy
1 1/2 c Short or medium-grain rice
1 tb Sugar
Kosher salt and freshly
STEAMED MIZUNA
3 tb Rice vinegar

Original recipe makes 4 Servings

Servings  

Preparation

1. In a large saucepan, combine the sake with 1 cup of water and 2 shiso leaves, and bring to a boil. Reduce the heat, and simmer. Add the shrimp, and poach until light pink and the tails are curled, 3 to 5 minutes. 2. For each serving, spread 2 tablespoons sushi rice in a rectangle. Lay 2 shiso leaves on top, and arrange 5 shrimp, tail end up, on the shiso leaves. Serve with 1 tablespoon soy sauce and 1 teaspoon wasabi paste. Sushi Rice: 1. Place the rice in a bowl, and gently rinse with cold water three to four times. Transfer to a strainer, and let rest about 20 minutes. 2. Heat the vinegar, sugar, and salt in a nonreactive pan over medium heat, stirring until the sugar and salt are dissolved. Set aside. 3. Place the rice and 1 1/2 cups of water in a saucepan. Simmer, cover, and cook over very low heat until the rice is tender and the water evaporates, about 20 minutes. Transfer the rice to a bowl, and toss with the vinegar mixture. 4. For each serving, spoon a 1/2 cup of rice into a small cylindrical container lined with plastic wrap. Turn the rice onto a plate, remove the wrap, and smooth the rice. Mizuna: In a large pot over high heat, bring 2 cups of water to a boil. Place the mizuna in a steamer basket, place in the pot, cover, and steam until wilted, about 3 minutes. Drain and squeeze out excess water. Add salt and pepper, mold into twelve squares, and divide among four plates. Serving Ideas : Green Tea Ice Cream in cedar sak? boxes Recipe by: Martha Stewart Posted to recipelu-digest by "Valerie Whittle" on Feb 15, 1998

Calories Per Serving: 85 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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