Ingredients with Measurements:
- 1 pound large shrimp, peeled and deveined
- 4 cups dashi broth
- 1/4 cup soy sauce
- 1/4 cup mirin
- 1 tablespoon sugar
- 1 inch ginger, sliced
- 2 garlic cloves, sliced
- 2 green onions, sliced
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Strainer or slotted spoon
Step-by-step instructions:
1. In a large pot or Dutch oven, combine the dashi broth, soy sauce, mirin, sugar, ginger, garlic, and green onions. Bring to a boil over medium-high heat.
2. Reduce the heat to low and add the shrimp to the pot. Poach the shrimp for 2-3 minutes or until they turn pink and are cooked through.
3. Using a strainer or slotted spoon, remove the shrimp from the pot and transfer them to a serving dish.
4. Increase the heat to high and let the broth boil for 5-7 minutes or until it reduces by half.
5. Remove the pot from the heat and stir in the sesame oil and sesame seeds. Season with salt and pepper to taste.
6. Pour the sauce over the shrimp and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat for boiling, low heat for poaching, and high heat for reducing the broth.
Serving size:
4 servings
Nutritional information:
Calories: 160
Fat: 4g
Carbohydrates: 7g
Protein: 23g
Sodium: 1500mg
Substitutions for ingredients:
- Shrimp can be substituted with scallops or fish fillets.
- Dashi broth can be substituted with chicken or vegetable broth.
- Soy sauce can be substituted with tamari or coconut aminos.
- Mirin can be substituted with rice vinegar or white wine.
- Sesame oil can be substituted with vegetable oil or olive oil.
Variations:
- Add sliced mushrooms, bok choy, or snow peas to the broth for extra flavor and nutrition.
- Use the poached shrimp in a salad or stir-fry.
- Make a dipping sauce with soy sauce, rice vinegar, and chili flakes.
Tips and tricks:
- Do not overcook the shrimp as they will become tough and rubbery.
- Use fresh and high-quality ingredients for the best flavor.
- Adjust the seasoning to your taste preference.
Storage instructions:
Store leftover shrimp and broth separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the shrimp and broth in a pot over low heat until heated through.
Presentation ideas:
Serve the shrimp and broth in a shallow bowl or on a platter with sliced green onions and sesame seeds as garnish.
Garnishes:
Sliced green onions and sesame seeds.
Pairings:
Serve with steamed rice and a side of sautéed vegetables.
Suggested side dishes:
Steamed rice, sautéed vegetables, or a side salad.
Troubleshooting advice:
- If the broth is too salty, dilute it with water or add more mirin and sugar.
- If the shrimp are overcooked, reduce the poaching time or use smaller shrimp.
Food safety advice:
- Make sure the shrimp are fully cooked before serving.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Dashi is a traditional Japanese broth made from kombu seaweed and bonito flakes. It is commonly used as a base for soups, stews, and sauces.
Flavor profiles:
Savory, umami, sweet, and nutty.
Serving suggestions:
Serve hot as an appetizer or main dish.
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Region: Japanese