Simple donabe steamed shrimp and rapini is almost a non-recipe dish and always delightful. I like to serve with my homemade Yuzu Ponzu (recipe in my DONABE Cookbook). If you opt for a ready-made ponzu, we have great ones in our pantry section, too. Sansho and sake enhances the flavor and sansho adds the nice subtle citrusy kick. The addition of katakuriko (potato starch), although it’s optional, seals the flavors and the helps the texture to be so plump.
Equipment
Mushi NabeTry with your choice of donabe steamer (link here). Adjust the cooking volume according to the size of your donabe.
Servings
2 - 3Ingredients
- 8 large shrimp (about 1/2 lb/ 240 g or so), peeled and deveined
- 1/2 teaspoon ground sansho (Japanese mountain pepper)
- 1 tablespoon sake
- 1 1/2 teaspoons katakuriko (potato starch), optional
- Some rapini (broccoli rabe)
- some shimeji mushrooms or your choice of mushrooms
- Ponzu
- Thinly-sliced green onions
Procedure
- Combine the shrimp, sansho, sake, and katakuriko and mix well. Let them marinade for 15 – 30 min. Meanwhile, get the Mushi Nabe ready.
- Arrange the rapini, shimeji and shrimp on the steam grate of Mushi Nabe. Cover with the lid and steam for 3 – 5 minutes or until everything is cooked through.
- Divide into serving bowls and drizzle some ponzu and garnish with green onion to enjoy.
Get the ingredients ready and just pile up in the hot donabe.
Enjoy with ponzu or your choice of condiments.
