Simmered Shrimps with Bell Peppers

Ingredients

  • Sauce

Directions

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Ingredients

500g bell peppers red
500g (10 large) fresh shrimps with heads
120g onions
15g soy sauce
a pinch of salt
olive oil to taste
dried parsley to taste
Sauce
800g soup stock Dashi
80g soy sauce
40g mirin sweet sake
45g corn starch + 90ml water

Steps

1

Cut bell peppers in half and remove pith and seeds. Then, cut into large pieces.

2

Peel the skin of the onions, cut in half and slice thinly.

3

Remove the shells of the shrimps, keeping the heads intact.

4

Put items from steps 1-3 into a casserole dish, and sprinkle with soy sauce and a pinch of salt.

5

Place on a wire rack and cook at ‘Combi 3’ (220°C + 440W) for 5 minutes. After that cook at ‘Convection’ 220ºC for 20 minutes.

6

In a pot, add the soup stock (dashi), soy sauce and mirin (sweet sake). After it comes to a boil, add corn starch which has been pre-dissolved in water to thicken.

7

Remove the casserole from step 5 from the microwave oven, pour on thickened sauce from step 6, and heat on ‘Microwave Power’ at “High” for 3 minutes.

8

Finally, add olive oil and dried parsley as a finishing touch.

Enjoy

Simmered Shrimps with Bell Peppers

Ingredients

500g bell peppers red
500g (10 large) fresh shrimps with heads
120g onions
15g soy sauce
a pinch of salt
olive oil to taste
dried parsley to taste
Sauce
800g soup stock Dashi
80g soy sauce
40g mirin sweet sake
45g corn starch + 90ml water

Takahashi Takuji

Takahashi Takuji

Takahashi Takuji is a Michelin starred chef and the 3rd master of the cuisine restaurant “KINOBU” which has been running in Kyoto for over 84 years. He is deeply pursued by Japanese cuisine, including Noh (one of the Japanese traditional entertainments), tea and flower arts. Starting with the research on aromas, he also continues to analyze food from a scientific perspective.

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