| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Dinner: ent, Dinner: sid | 4 | Servings | |
INGREDIENTS
| 1 | c | Sake' |
| 10 | Whole shiso leaves | |
| 20 | md | Shrimp; peeled and deveined |
| 1/2 | c | Sushi Rice |
| 4 | tb | Low-sodium soy sauce |
| 4 | ts | Prepared wasabi paste |
| 1 1/2 | c | Short or medium-grain rice |
| 3 | tb | Rice vinegar |
| 1 | tb | Sugar |
| 1 1/2 | ts | Kosher salt |
| 1 | lb | Mizuna or other mild spicy green such as; baby kale or arugula |
| Kosher salt and freshly ground pepper |
INSTRUCTIONS
SUSHI RICE STEAMED MIZUNA 1. 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. 2. 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. Sushi Rice: 1. 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. 2. Heat the vinegar, sugar, and salt in a nonreactive pan over medium heat, stirring until the sugar and salt are dissolved. Set aside. 3. 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. 4. 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. Mizuna: 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. Serving Ideas : Green Tea Ice Cream in cedar sak. boxes Recipe by: Martha Stewart Posted to recipelu-digest by "Valerie Whittle" <catspaw@inetnow.net> on Feb 15, 1998
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