Japanese · Main
Ebi Kimi-ni Yellow Flower Shrimp
Shrimp twisted into flower shapes, coated in egg yolk and poached so the yolk puffs into a golden jacket, plated with kabocha and spinach that have each steeped in their own seasoned dashi. A festive lunch centrepiece.
- YieldServes 4
- Hands-on1 h 10 min
- Total2 h 47 min
- Difficulty
Ingredients
main
- 12medium raw shrimp, head on or off
- 1small kabocha or acorn squash (about 600 g), peeled and seeded
- 225 gspinach (or green beans)
- 2 tspsalt, for the cooking water
- 2 tbspcornstarch, for dusting
- 3egg yolks, well beaten
- 1 pieceyuzu rind (or lemon rind), for slivers
dashi
- 1.3 Lcold water
- 25 gkombu, wiped
- 25 gdried bonito flakes (katsuobushi)
vegetable soaking liquid
- 60 mlmirin
- 60 mllight (usukuchi) soy sauce
shrimp simmering liquid
- 3 tbspsaké
- 6 tbspmirin
- 4 tbsplight (usukuchi) soy sauce
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