Turnip and shrimp stew
The method of simmering ingredients coated in potato starch to thicken the broth is called "Yoshino-ni."
It is characterized by its moderately thickened consistency.
It is characterized by its moderately thickened consistency.
How to make it
1
Peel the turnip and cut it into quarters. Heat the bonito stock, light soy sauce, and mirin in a pot and add the cut turnip
2
Once (1) boils, cover with aluminum foil and simmer until the turnip is soft
3
Meanwhile, cut the shrimp open from the back, sprinkle a light amount of salt (not included in the recipe), and coat the shrimp generously with potato starch
4
When the turnips are soft, remove them from the pot and place them in a layer on a plate. Drop the shrimp (3) into the boiling broth and cook through
5
Once the shrimp is cooked through, place it in the bowl with the turnip and pour over the broth from [4]. Top with grated yuzu and it's done
material
-
- turnip
- 1 large
-
- Bonito stock
- 200cc
-
- Light soy sauce
- 1 tablespoon
-
- Mirin
- 1 tablespoon
-
- shrimp
- 2 fish
-
- potato starch
- Appropriate amount
-
- For finishing with grated yuzu.
- Appropriate amount
[PR]
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