| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Asian | 4 | Servings | |
INGREDIENTS
| 1 | c | Sake |
| 10 | Shiso leaves, see * Note | |
| 20 | Shrimp, peeled deveined | |
| 1/2 | c | Sushi Rice |
| 4 | T | Low-sodium soy sauce |
| 4 | t | Prepared wasabi paste |
| === SUSHI RICE === | ||
| 1 1/2 | c | Short or medium grain rice |
| 3 | T | Rice vinegar |
| 1 | T | Sugar |
| 1 1/2 | t | 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 - dcqp82a@prodigy.com Recipe by: Martha Stewart Converted by MM_Buster v2.0l.
A Message from our Provider:
“Better to face the truth now, than after death”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 308
Calories From Fat: 21
Total Fat: 2.7g
Cholesterol: 37.8mg
Sodium: 1485.8mg
Potassium: 257.8mg
Carbohydrates: 71.1g
Fiber: 5.7g
Sugar: 3.4g
Protein: 10.1g