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Title: Sake-Steamed Shrimp With Steamed Mizuma
Yield: 4 Servings

Ingredients

      1 c  Sake
     10    Shiso leaves; see * Note
     20 md Shrimp; peeled, deveined
    1/2 c  Sushi Rice
      4 tb Low-sodium soy sauce
      4 ts Prepared wasabi paste
           === 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 MIZUMA ===
      1 lb Mizuna or other mild spicy
           -greens
           such as baby kale or arugula
           Kosher salt
           Freshly ground pepper

Instructions

* Note: Shiso is a jagged-edged leaf from the same family as mint and
basil, available at Asian markets.

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.
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.
Makes 4 servings.
SUSHI RICE: 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. Heat the vinegar, sugar, and salt in a nonreactive pan over
medium heat, stirring until the sugar and salt are dissolved. Set aside.
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. 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. (Makes 3 cups)
STEAMED MIZUMA: 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.

Recipe Source:
Martha Stewart Living -
Recipe from Martha Stewart, "Martha Stewart's Healthy Quick Cook" (Clarkson
N. Potter, 1997; $32.50)

Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com

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Contributor: Martha Stewart

Preparation Time: 0:00

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