Name: Sake-Steamed Shrimp with Steamed Mizuma
Ingredients: 1 c Sake; 10 Shiso leaves; see * Note; 20 md Shrimp; peeled, deveined; 1/2 c Sushi Rice; 4 tb Low-sodium soy sauce; 4 ts Prepared wasabi paste; === SUSHI RICE ===; 1 1/2 c Short or medium grain rice; 3 tb Rice vinegar; 1 tb Sugar; 1 1/2 ts Kosher salt; === STEAMED MIZUMA ===; 1 lb Mizuna or other mild spicy greens; Such as baby kale or arugula; Kosher salt; Freshly ground pepper

Only a morbid fanatic can take pleasure in the sufferings he inflicts upon himself; only an insensitive fool can take pleasure in the sufferings that are the consequences of his folly; and only a convinced Christian can take pleasure in sufferings endured “for Christ's sake,” for he alone has been initiated into the divine secret, that it is only when he is “weak,” having thrown himself unreservedly in penitence and humility upon the never-failing mercies of God, that he is “strong,” with a strength not his own, but belonging to the Lord of all power and might.

R.V.G. Tasker

CATEGORY	CUISINE	TAG	YIELD
Grains	Asian		4	servings

INGREDIENTS

1	c	Sake
10		Shiso leaves; see * Note
20	md	Shrimp; peeled, deveined
1/2	c	Sushi Rice
4	tb	Low-sodium soy sauce
4	ts	Prepared wasabi paste
		=== SUSHI RICE ===
1 1/2	c	Short or medium grain rice
3	tb	Rice vinegar
1	tb	Sugar
1 1/2	ts	Kosher salt
		=== STEAMED MIZUMA ===
1	lb	Mizuna or other mild spicy greens
		Such as baby kale or arugula
		Kosher salt
		Freshly ground pepper

INSTRUCTIONS

* 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 1 1/2 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 1/2 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; $32.50)
Formatted for Mastercook by Lynn Thomas - [email protected]
Recipe by: Martha Stewart
Converted by MM_Buster v2.0l.

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