2 easy 30 min kaiware microwave Recipes - Japanese reduced sodium renkon saute shrimp

Renkon no ebi-hasami-yaki, gin-an-gake / sauteed lotus root with shrimp, with pale thickened dashi sauce

Plump shrimp sandwiched between somewhat crunchy lotus root slices, served with slightly salty thickened dashi sauce. Making the shrimp filling (chopping shrimp, mixing with potato starch and egg white) and putting it between lotus root slices may seem complicated at first, but it is easy when you actually try it. The assembled pieces can be kept in the fridge until ready to cook, and sauteing them does not take much time. Below, the pale thickened dashi sauce is made in the microwave for quick preparation as well.

This dish provides soothing comfort on cooler days. As summer approaches here in the Pacific Northwest it is getting a bit too warm for this dish, but we may still have a few nights cool enough to enjoy it …

1/2 of recipe:
76 calories; 6.9 g protein; 1.3 g fat; 9.4 g carbohydrate; 8.4 g net carbs; 85 mg sodium (with 50% reduced-sodium soy sauce); 45 mg cholesterol; 1.0 g fiber; 289 mg potassium

<Ingredients>

Approx. 100 g renkon lotus root (twelve 4-5 mm thick slices with skin, 96 g in photo)
Approx. 60 g shelled shrimp (56 g after cleaning with potato starch in photo; 81 g frozen with shell)
1 tsp egg white (approx. 1/8 of one egg white)
     1/4 tsp katakuriko potato starch
     1-2 tsp flour (to dust lotus root slices)
1 tsp oil

For gin-an light thickened dashi sauce
80 cc dashi
1/4 tsp sake
1/4 tsp mirin
1/4 tsp soy sauce
1/4 tsp shiokoji salted rice malt
1 small knob ginger
2 tsp katakuriko potato starch + 2-3 tsp water

Tiny handful kaiware daikon radish sprouts (14 g in photo)

<Directions>
1.

Skin renkon lotus root slices, and soak in water for several minutes (add some rice vinegar if desired to maintain the pale color).
Chop shrimp, and remove roots of kaiware daikon sprouts.

2.

Add egg white and potato starch to shrimp, and mix well.

3.

Drain lotus root slices, and pat dry both sides.
Place lotus root slices in a single layer, and dust surface (one side only) with flour.
An uneven dusting is OK; too much flour would result in starchy texture at the end.

Put shrimp mixture on 6 lotus root slices.

Place the other slices on top, with flour-dusted side touching shrimp mixture of its counterpart.
Gently press each sandwich.

4.

Heat oil in frying pan; when hot, place sandwiches, cover, and cook at medium to medium low heat for a few minutes (lotus root becomes slightly translucent).

Remove cover, flip, and cook until bottom becomes toasty.

5.

In the meantime, prepare gin-an sauce.
Grate ginger.

Put sake, mirin,
soy sauce and shiokoji into dashi, and bring to boil in microwave.

Mix
potato starch and water mixture once again, and pour a small amount into
dashi mixture, mix well, microwave for 10-15 seconds.

Repeat until
desired thickness is achieved.
Maple syrup consistency or looser is
recommended.  

Add juice from grated ginger, and mix well.
Gin-an sauce is ready.

6.

sauce.

Serve hot immediately.

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