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Tag Archives: Karashi

Shrimp Pork Shumai

Ebi Buta Shumai

Nothing is more appetizing than the steaming hot shumai dumplings. With the donabe steamer, Mushi Nabe, you can quickly steam them and serve right out of it at a table. Feel free to change the ratio of pork and shrimp. I slice the shrimp coarsely so the finished texture is really fantastic. It’s a very irresistible dish so I can easily eat more than 10 pieces in one meal! The dipping sauce is simple combo of soy sauce and rice vinegar, plus a dab of karashi (Japanese hot mustard) adds a great kick.


Rapini in Sesame Karashi Sauce

Rapini (broccoli rabe) has a nice light bitter flavor and makes a good combination with the hot kick of karashi (Japanese mustard). I also add some sesame paste and it tastes really wonderful. This can be served either cold or cool and makes a nice appetizer or a side dish. The sauce is quite versatile, so you can enjoy it with different kinds of vegetables such as broccoli, cauliflower, green beans, etc.


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