INGREDIENTS

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
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