Thursday, February 6, 2014

Donabe Hot Pot Dish...Shrimp Wonton Nabe

Shrimp wontons is something I make often very casually. I sometimes like to steam them in donabe steamer, "Mushi Nabe", and serve with dipping sauce. Or, like the other night, I make hot pot style dish with them.

Once the wontons are made, this hot pot is really fast to prepare, especially since it takes very short time for the wontons to cook.

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To make this dish. I like to use my super cool extra-light weight handleless donabe, "Yu Kizeto". It's a real simple soothing dish, with dashi broth, wontons, and shaved daikon.

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Here's a variation. Shromp wontons in a chicken broth, with nira (garlic chives) and bean sprouts.

Shrimp Wonton Nabe

 Ingredients: (3-4 servings)
(for medium-size Classic-style Donabe)

240 g (8 oz) peeled and deveined shrimp, rinsed and pat-dried with paper towel
1 teaspoon grated ginger
1/2 tablespoon  katakuriko (potato starch)
2 tablespoon egg white
1/2 tablepoon sake
a pinch of each sugar, salt, and pepper

about 20 small size wonton skins

800 ml (3 1/3 cups) dashi or Asian-style chicken stock 
2 tablespoon sake
1 tablespoon usukuchi shoyu (light-color soy sauce)
1 teaspoon salt
150 g (5 oz) daikon, shaved into thin strips by using vegetable peeler

some ground black pepper or Szechuan pepper (if using the Asian-style chicken stock)
some minced scallion

Optional: ponzu sauce for dipping the wontons in

  1. Combine the ingredients for shrimp filling in a bowl. Mix well by hand and set aside.
  2. In donabe, combine the ingredients for the broth and bring to simmer.
  3. Wrap the shrimp filling in wonton skins. 
  4. As soon as the daikon is tender, add the shrimp wontons into the donabe. Simmer until all the wontons are cooked through. Sprinkle ground pepper and scallion. 
  5. Serve immediately at the table.
Happy donabe life.