Chef Masahiro Kasahara of "Sanpi Ryōron" explains how to easily make the classic Japanese dish, Turnip with Shrimp Soboro Sauce, at home. The rich flavor of the shrimp soboro sauce and the melt-in-your-mouth texture of the turnips create an exquisite dish. Experience professional-level taste in your own kitchen!
Ingredients
Main Ingredients (2-3 servings)
- Turnips 5 pcs
- Shrimp 8 pcs
- Yuzu Zest, a little
- Potato Starch, 2 pinches
- Potato Starch slurry (Potato Starch 1.5 tbsp + Water)
Seasonings
- Salt, 1 pinch
- Cooking Sake (Rice Wine), 1 tbsp
- [A] Dashi Stock, 600cc
- [A] Light Soy Sauce, 50cc
- [A] Mirin (Sweet Rice Wine), 50cc
Steps
- Thickly peel the turnips and cut them in half.
- Finely chop the turnip stems.
- Season the finely chopped turnip stems with salt, massage them, let sit for a while, and then squeeze out the excess water. [This is the key!] Salting and squeezing removes bitterness, making them more palatable. Any leftover can be enjoyed as pickles.
- Devein and remove the shells from the shrimp.
- In a bowl, add 1 pinch of salt, 2 pinches of potato starch, and 1 tbsp of cooking sake to the shrimp. Rub with your hands to remove any impurities.
- Rinse the shrimp under water and thoroughly pat dry with paper towels. [This is the key!] Rinsing with salt removes the shrimp's gaminess, and thoroughly drying them prevents a raw smell.
- Finely chop the prepped shrimp.
- Combine 600cc of dashi stock, 50cc of light soy sauce, and 50cc of mirin ([A]) in a pot.
- Add the turnip halves to the simmering liquid ([A]) in the pot and bring to a simmer over medium heat.
- Once the liquid boils, reduce heat to low and simmer for about 10 minutes.
- Simmer until a skewer can easily pierce the turnips. Turn off the heat and let it cool. [This is the key!] Be careful not to overcook to prevent them from falling apart. Cooling them once allows the flavor to fully penetrate the turnips.
- Ladle out 200cc of the simmering liquid (after cooking and cooling the turnips) into a separate pot.
- Add the finely chopped shrimp to the reserved simmering liquid and break them apart before heating.
- Once the liquid boils and the shrimp are cooked, skim off any scum.
- Add the potato starch slurry (1.5 tbsp) to thicken the sauce. [This is the key!] It's easier to avoid failure if you add the potato starch slurry while stirring over low heat, then gradually increase the heat.
- Finely julienne the yuzu zest (remove the white pith as it can be bitter).
- Arrange the cooked turnips in a serving dish and ladle the shrimp soboro sauce over them.
- Garnish with the salted turnip stems and julienned yuzu zest.
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