3 moderate 60 min blanch coon shrimp kabu kabu leaves karashi Recipes - Japanese reduced sodium sakekasu saute shrimp simmer

Ebi to kabu no misoshiru / miso soup with shrimp and Japanese turnip

This very gentle yet full-flavored miso soup features our local coon shrimp — baby-size botan ebi spot shrimp — and kabu turnip. Sweet Saikyo white miso is used for maximum tenderness, which is countered by the nostril-clearing sensation of karashi mustard.

1/2 of recipe:
73 calories; 8.2 g protein; 1.0 g fat; 4.8 g carbohydrate; 3.5 g net carbs; 338 mg sodium; 46 mg cholesterol; 1.3 g fiber; 287 mg potassium


1 kabu Japanese turnip (125 g in photo)
14 coon shrimp with heads (125 g in photo)
250 g ebi-dashi shrimp stock (made with ingredients listed below)
1/2 tsp sakekasu sake lees
2 tsp Saikyo white miso
1/4 tsp karashi mustard (powder) + 1/4 tsp water

For ebi-dashi shrimp stock
350 cc kobudashi kelp stock (350 cc water + 1 small piece [0.8 g] kombu kelp)
Heads and shells of 10 coon shrimp (among 14 shrimp above; 64 g)
1 g butter
1 tbsp sake


Peel shrimp.
Keep refrigerated until use.


Make ebi-dashi shrimp stock with heads and shells of 10 coon shrimp.
Melt butter, and saute shrimp heads and shells on medium-low heat. Crush heads with spatula while sauteing. 

Add sake, and reduce. 

kobudashi, and simmer for 20-30 minutes (remove kombu before boiling), skimming from time to time. 

Strain, and obtain 250 g (cc) shrimp stock (add water if short; save for
later if too much).



mustard powder and water.

Set aside.

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