The Estate Tableat Copperopolis
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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

Diet

  • Pescatarian

Contains

  • Gluten
  • Egg
  • Soy
  • Fish
  • Crustacean shellfish
  • Sulfites
  • Birds' eggs (any)
  • Tuna
  • Bonito
  • Shrimp
  • Legumes (any)
  • Wheat
  • Corn (maize)
  • Rice
  • Citrus fruits (any)
  • Lemon
  • Spinach
  • Winter squash
  • Yeast
  • Mold-ripened and koji-fermented foods
  • Seaweed (any)
  • Kelp
  • Histamine (aged and fermented foods)
  • Alcohol

Taste

  • Sweet
  • Salty
  • Umami / savory
  • Richness / fat
  • Smoke
  • Herbal / fresh
  • Aromatic spice

Texture

  • Tender-braised
  • Brothy

Equipment

  • Stovetop

Season

  • Fall

Occasion

  • Entertaining
  • Holiday

Effort

  • 45–90 min active
  • Over 3 hours total
  • Difficulty 3
  • Needs advance prep

Nutrition

  • Calories: low
  • Protein: high
  • Carbs: moderate
  • Fat: low
  • Fiber: moderate
  • Sodium: high

Budget

  • Budget: moderate

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