Tag: main course
Shrimp Umani
Shrimp Umani
Shrimp umani are whole shrimp cooked in a heavily flavored broth consisting of ginger, dashi, sake, soy sauce, mirin, and sugar. The shrimp are typically eaten on Japanese New Years, symbolizing good health and longevity.
Ingredients
- 10 large whole shrimp
- 1” ginger sliced
- 1 cup dashi stock
- 1/3 cup sake
- 3 tbsp soy sauce
- 3 tbsp mirin
- 1 tbsp sugar
Instructions
- Trim the antennas and tips of the tails from the shrimp.
- Bring the dashi, soy sauce, sake, mirin, sugar, and ginger to boil in a small over medium heat.
- Add in the shrimp.
- Cook for 2 minutes a side.
- Take the shrimp off the heat. Place a cover on the pot and let sit for 3 minutes.
Oden
Oden
Oden is a Japanese fish cake soup with hard boiled eggs and daikon; all simmered in a dashi/soy sauce broth. Oden is mostly found at Japanese street carts, but can be found at many izakayas. What is great about this soup is that it is a one pot dish that comes together in 30 minutes. The oden is served with togarashi pepper sprinkled on top with a side of hot Japanese mustard to dip the fish cakes in.
Servings: 1
Ingredients
- 3 1/2 cups dashi
- 2 pieces kombu
- 12 oz assorted Japanese fish cakes and balls
- 2 hard boiled eggs
- 1 cup daikon diced into cubes
- 1 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp sake
- togarashi pepper to taste
Instructions
- Bring a pot of dashi stock with kombu to a boil over medium high heat.
- Add in the daikon. Lower the heat to medium low and simmer until the daikon is cooked through; about 10 minutes.
- Rinse the excess oil off the fish cakes.
- Add in the fish cakes, hard boiled eggs, soy sauce, mirin, and sake.
- Simmer for 15 minutes.
Braised Duck Legs
Braised Duck Legs
Braised duck legs is something you won’t find on a Chinese menu. Instead, a dish that appears to be as lavish as this one, is apart of Chinese home cooking. The duck legs are chopped in a couple pieces and then blanched to remove any excess blood and other impurities. The duck is briefly sautéed with ginger and green onions, then braised in water, light and dark soy sauces, shaoxing cooking wine, and sugar for an hour. The duck legs turn out unbelievably tender. Your home will smell amazing. Your belly will be content.
Servings: 2
Ingredients
- 2 lbs duck legs
- 4 green onions chopped
- 6 slices ginger
- 1 tbsp vegetable oil
- 1/2 tsp Sichuan peppercorns
- 2 cups water
- 2 tbsp shaoxing cooking wine
- 1 tbsp light soy sauce
- 1/2 tbsp dark soy sauce
- 1/2 tbsp sugar
- 1/4 tsp salt
Instructions
- Cut the drumstick from the thigh. Cut the thighs in half.
- Placd the duck legs in a pot of cold water. Bring the pot to a boil. Simmer for 3 minutes. Skim any scum that floats to the top.
- Drain the water from the duck.
- Heat up the cooking oil in a pot over medium high heat. Add in the Sichuan peppercorns and fry for 1 minute. Scoop out the peppercorns and discard.
- Toss in the ginger and green onions. Sauté for 1 minute.
- Add in the duck. Brown the pieces for 5 minutes.
- Pour in 2 cups of water, soy sauces, cooking wine, and sugar. Bring to a boil. Cover. Reduce the heat to medium low and simmer for 1 hour.
- Half way through the simmering, season with salt.
