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Name: Sake-Steamed Shrimp with Steamed Mizuna and Sushi Rice
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 4 tb Low-sodium soy sauce; 1 1/2 ts Kosher salt; 20 md Shrimp; peeled and deveined; 4 ts Prepared wasabi paste; 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; 3 tb Rice vinegar

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INGREDIENTS

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

Servings

INSTRUCTIONS

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

NOTES

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Sake-Steamed Shrimp with Steamed Mizuna and Sushi Rice

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

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" <catspaw@inetnow.net> on Feb  15, 1998

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Nutrition

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Serving Size: 1 Serving (264g)
Recipe Makes: 4 Servings

Calories: 85
Calories from Fat: 1 (1%)

Amt Per Serving		% DV

	Total Fat 0.1g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 942.1mg		32 %
Potassium 48.4mg		1 %
Total Carbohydrate 19.3g		6 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 18.9g
Protein 1.5g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 85

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