Hello everybody, it is Louise, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, shrimp tossed with spinach and shio-kombu. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Shio kombu are thin sheets of kelp boiled in soy sauce, mirin, and sugar, then dried and cut into small pieces. The flavor and aroma are intensely sweet with a hint of the ocean. Shio Kombu is used on rice dishes like onigiri.
Shrimp Tossed with Spinach and Shio-Kombu is one of the most favored of recent trending foods in the world. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look wonderful. Shrimp Tossed with Spinach and Shio-Kombu is something which I have loved my whole life.
To begin with this particular recipe, we must prepare a few ingredients. You can cook shrimp tossed with spinach and shio-kombu using 7 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Shrimp Tossed with Spinach and Shio-Kombu:
- Prepare 1 bunch Spinach
- Prepare 1 sheet Aburaage
- Prepare 1 pinch ● Shio-kombu
- Make ready 1 tbsp ● Sakura shrimp
- Get 1 ● Kombu powder or kombu tea (if available)
- Take 1 White sesame seeds
- Make ready 1 tbsp Dashi soy sauce
A traditional way to prepare it is as shiokombu (salty kombu) or kombu no tsukudani. Tsukudani is a method of cooking something with soy sauce, sake and/or mirin, and sugar until it's very dark, quite salty and. The only change I made was I diced two medium tomatoes and threw them in with the spinach and pasta. In this recipe I'll show you a quick and easy recipe combining spinach with pre-cooked shrimp.
Instructions to make Shrimp Tossed with Spinach and Shio-Kombu:
- Wrap spinach in plastic wrap and microwave at 600 W for 3.5-4 minutes.
- Parboil the aburaage, let cool, and pat dry with a paper towel.
- Run spinach under water a little bit, squeeze out the water, and cut into 3 to 4 cm pieces. Cut aburaage into half lengthwise first, then into 5 mm wide matchsticks.
- Put Step 3 and ● in a bowl and mix well.
- I used this dashi soy sauce in the picture above.
- Dish up on plate and it's done.
With a lovely base of onion, garlic and scotch bonnet pepper. Stir in the lemon-olive oil mixture. Put shrimp, red peppers, mushrooms, and green onions into another bowl and toss with about a little more dressing. (You will have some dressing left.) Arrange spinach on large salad plates and top with shrimp and vegetable mixture. Drizzle over a little more dressing if desired, and serve immediately. This Japanese Spinach Salad applies a simple method called the Ohitashi to infuse vegetables with umami and subtle flavor.
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