Ebi Wantan Nabe

Equipment

Classic-style Donabe (2 qt / 2,000ml or larger)

Servings

4

Ingredients

Shrimp Wontons: 28 – 30 pieces

• 3 – 4 tablespoons finely minced shallot
• 2 teaspoons katakuriko (potato starch)
• 8 oz (240 g) peeled and deveined shrimp, rinsed and patted dry
• 1 tablespoon sake
• 1 teaspoon sea salt
• 1 tablespoon mayonnaise
• 1 teaspoon sesame oil
• 1 1/2 teaspoons minced ginger
• Wonton skins

 

Yuzu & Ayu Dipping Sauce

• 1 1/2 tablespoons Ayu fish sauce (can substitute with other fish sauce, but taste and adjust the amount)
• 1 1/2 tablespoons fresh yuzu juice
• 1 1/2 tablespoons sesame oil
• 1 tablespoon Okinawa black sugar or raw brown sugar
• 2 medium Thai basil (can substitute with another kind of basil), minced
• 1 1/2 teaspoons minced ginger

 

Sesame Dipping Sauce

• 2 tablespoons golden sesame paste
• 2 tablespoons ground roasted golden sesame seeds
• 2 teaspoons Okinawa black sugar or raw brown sugar
• 1 tablespoon soy sauce
• 1 tablespoon white tamari or usukuchi shoyu (light-colored soy sauce)
• 1 1/2 tablespoons rice vinegar
• 1 teaspoon sesame oil

 

Soup

• 1.2-qt (1,200 ml) kombu and bonito dashi or your choice of stock
• 1/4 cup (60 ml) sake
• 2 tablespoons mirin
• 2 tablespoons soy sauce
• 1 teaspoon sea salt

 

• 5 oz (150 g) oyster mushrooms or your choice of mushrooms
• 1 package (14 oz/ 400 g) medium-firm tofu, cut into 8 – 10 pieces
• 2 negi (Japanese green onion) or 4 – 6 green onions, thinly sliced at an angle
• Some green vegetables, such as mizuna, garlic chives, etc.

Procedure

1. To make the shrimp wontons, combine the minced shallot and potato starch in a medium bowl and toss thoroughly so the shallot is evenly coated with the potato starch. Set aside.
2. Combine the shrimp, sake, sea salt, mayonnaise, and the sesame oil in a food processor. Pulse until all the ingredients are well blended (make sure the shrimp is not entirely pureed so the nice texture will be retained when it’s cooked).
3. Transfer the shrimp mixture into the bowl with the shallot. Mix well with a spatula.
4. To make wonton wraps, take a piece of wonton in one hand and place about 1/2 tablespoon of the shrimp mixture in the center. Wet a finger with water and lightly dab two sides of the wonton and gently fold as you gather the sides to make some pleats. Place in a tray lined with parchment paper. Repeat the process until all the batter is used.
5. To make the Yuzu & Ayu Dipping Sauce, combine all the ingredients in a bowl and mix well. Transfer into a sauce bowl. Set aside.
6. To make the sesame Dipping Sauce,whisk together all the ingredients in a bowl. Transfer into another sauce bowl. Set aside.
7. To start the hot pot, combine all the ingredients for the soup and bring to a simmer. Add some of the mushrooms and tofu, and bring back to simmer. Add some of the green vegetables, followed by some of the wontons.
8. Cover with lid and cook for 2 – 3 minutes or until the wontons are floating to the surface and cooked through.
9. Enjoy with the dipping sauces.
10. Repeat the process with the remaining ingredients.