Yield: 4 servings
Measure | Ingredient |
---|---|
1 cup | Sake |
10 \N | Shiso leaves; see * Note |
20 mediums | Shrimp; peeled, deveined |
½ cup | Sushi Rice |
4 tablespoons | Low-sodium soy sauce |
4 teaspoons | Prepared wasabi paste |
\N \N | === SUSHI RICE === |
1½ cup | Short or medium grain rice |
3 tablespoons | Rice vinegar |
1 tablespoon | Sugar |
1½ teaspoon | Kosher salt |
\N \N | === STEAMED MIZUMA === |
1 pounds | Mizuna or other mild spicy greens |
\N \N | Such as baby kale or arugula |
\N \N | Kosher salt |
\N \N | Freshly ground pepper |
* Note: Shiso is a jagged-edged leaf from the same family as mint and basil, available at Asian markets.
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. 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. Makes 4 servings. SUSHI RICE: 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. Heat the vinegar, sugar, and salt in a nonreactive pan over medium heat, stirring until the sugar and salt are dissolved. Set aside. Place the rice and 1½ 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.
For each serving, spoon a ½ 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. (Makes 3 cups) STEAMED MIZUMA: 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.
Recipe Source: Martha Stewart Living - <www.marthastewart.com> Recipe from Martha Stewart, "Martha Stewart's Healthy Quick Cook" (Clarkson N. Potter, 1997; $32½)
Formatted for Mastercook by Lynn Thomas - dcqp82a@...
Recipe by: Martha Stewart
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