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Title: Sake-Steamed Shrimp With Steamed Mizuna And Sushi Rice
Yield: 4 Servings

Ingredients

      1 c  sake'
     10    whole shiso leaves
     20 md shrimp; peeled and deveined
    1/2 c  sushi rice
      4 tb low-sodium soy sauce
      4 ts prepared wasabi paste

Instructions

---------------------------------SUSHI RICE---------------------------------
1 1/2 c short or medium-grain rice
3 tb rice vinegar
1 tb sugar
1 1/2 ts kosher salt

-------------------------------STEAMED MIZUNA-------------------------------
1 lb mizuna or other mild spicy
-green su; ch , baby kale or
1 kosher salt and freshly
-ground pepp; er

1. In a large saucepan, combine the sake with 1 cup of water and 2 shiso
leaves, and bring to a boil. Reduce the heat, and simmer. Add the shrimp,
and poach until light pink and the tails are curled, 3 to 5 minutes.

2. For each serving, spread 2 tablespoons sushi rice in a rectangle. Lay 2
shiso leaves on top, and arrange 5 shrimp, tail end up, on the shiso
leaves. Serve with 1 tablespoon soy sauce and 1 teaspoon wasabi paste.

Sushi Rice: 1. Place the rice in a bowl, and gently rinse with cold water
three to four times. Transfer to a strainer, and let rest about 20 minutes.

2. Heat the vinegar, sugar, and salt in a nonreactive pan over medium heat,
stirring until the sugar and salt are dissolved. Set aside.

3. Place the rice and 1 1/2 cups of water in a saucepan. Simmer, cover, and
cook over very low heat until the rice is tender and the water evaporates,
about 20 minutes. Transfer the rice to a bowl, and toss with the vinegar
mixture.

4. For each serving, spoon a 1/2 cup of rice into a small cylindrical
container lined with plastic wrap. Turn the rice onto a plate, remove the
wrap, and smooth the rice.

Mizuna: In a large pot over high heat, bring 2 cups of water to a boil.
Place the mizuna in a steamer basket, place in the pot, cover, and steam
until wilted, about 3 minutes. Drain and squeeze out excess water. Add salt
and pepper, mold into twelve squares, and divide among four plates.

Serving Ideas : Green Tea Ice Cream in cedar sak, boxes

Recipe by: Martha Stewart

Posted to recipelu-digest by "Valerie Whittle" on Feb
15, 1998

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