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.
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.
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
- Combine the ingredients for shrimp filling in a bowl. Mix well by hand and set aside.
- In donabe, combine the ingredients for the broth and bring to simmer.
- Wrap the shrimp filling in wonton skins.
- 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.
- Serve immediately at the table.