Here’s my super fun and delicious dish, donabe smoked shrimp and eggs over cold soba noodles. The rich cold broth can be made in a minute with sesame paste and my kaeshi. Kaeshi is a multi-purpose soy-based sauce (recipe can be found in my last post here) and I keep it handy in my fridge always.
EquipmentIbushi Gin Large Size
- 8 medium to large shrimp
- Sea salt and freshly-ground black pepper
- 2 eggs, soft boiled and peeled
(Sesame Soy Sauce)
- 2 tablespoons sesame paste
- 6 tablespoons kaeshi (multi-purpose soy-based sauce – recipe in my last post here)
- 3/4 cup (180 ml) cold water
- 2 servings (6 oz/ 180 g) soba, cooked according to the package’s instructions and rinsed in cold water
- Green onion, thinly-sliced crosswise
- La-yu (chili sesame oil)
- Pat dry the shrimp well and season both sides lightly with salt and pepper. Pat dry the eggs well also.
- Line the bottom of the Ibushi Gin with a piece of aluminum foil. Place a small handful of smoke chips.
- Set the middle grate in the Ibushi Gin and put the eggs on it. Set the top grate and arrange the shrimp on it.
- Set the Ibushi Gin over high heat on a gas stove. Once the smoke starts to come out of the smoke chips (approximately 4 – 6 minutes), cover with lid.
- Fill the reservoir of the base about half way with water, and continue to smoke for 3 minutes. Turn off the heat, and let it sit with the lid on for 10 minutes.
- To make the sesame sauce, whisk together the sesame paste and kaeshi by gradually adding the kaeshi, until smooth. Add water gradually and whisk until smooth. Keep it chilled.
- Take the shrimp and eggs out of the Ibushi Gin. Cut the eggs into half.
- Divide the noodle into two bowls. Arrange the shrimp and eggs on top and garnish with some green onion. Pour the sauce over the noodles and drizzle some la-yu if you like.
Arrange the soft-boiled eggs and shrimp on the middle and top grates, and set over high heat.
Once the donabe is covered, pour water into the reservoir to create water sealing.
Smoked shrimp and eggs are ready!
Plated with cold soba and served with rich sesame soy sauce. Happy Donabe Life!