📝 About This Recipe
A cornerstone of Japanese Kaiseki cuisine, Ebi Shinjo represents the pinnacle of delicate texture and refined oceanic flavor. These cloud-like dumplings are crafted from hand-minced prawns and mountain yam, then gently poached in a crystal-clear dashi broth that highlights the natural sweetness of the sea. It is a dish that celebrates the 'umami' essence and the meticulous artistry of Japanese fine dining.
🥗 Ingredients
Shrimp Dumplings (Shinjo)
- 300 grams Tiger Prawns (peeled, deveined, and patted very dry)
- 30 grams Nagaimo (Mountain Yam) (grated into a fine paste)
- 1/2 large Egg White (lightly whisked)
- 1 teaspoon Sake (high quality junmai)
- 1/4 teaspoon Sea Salt (fine grain)
- 1 tablespoon Potato Starch (Katakuriko) (to bind)
Clear Soup (Wan-mori)
- 800 ml Ichiban Dashi (freshly made from kombu and katsuobushi)
- 1 teaspoon Usukuchi (Light Soy Sauce) (for color and seasoning)
- 1/2 teaspoon Mirin (for a subtle sheen)
- 1/2 teaspoon Salt (adjust to taste)
Garnish and Aromatics
- 4 pieces Shiitake Mushrooms (stems removed, decorative cross-cut on top)
- 4 sprigs Mitsuba (Japanese Wild Parsley) (tied into a small knot)
- 4 small slices Yuzu Peel (cut into 'pine needle' or 'diamond' shapes)
- 4 pieces Snow Peas (blanched quickly in salted water)
👨🍳 Instructions
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1
Prepare the shrimp: Take 2/3 of the prawns and mince them into a fine paste using a knife or food processor. Finely chop the remaining 1/3 into small chunks to provide a pleasing contrast in texture.
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2
In a chilled Suribachi (Japanese mortar) or a mixing bowl, combine the fine shrimp paste with the sea salt. Grind or stir vigorously in one direction until the mixture becomes sticky and translucent.
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3
Incorporate the grated nagaimo, egg white, and sake. Continue mixing until the paste is light and airy.
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4
Fold in the chopped shrimp chunks and the potato starch. Mix gently until just combined. Refrigerate the mixture for 20 minutes to firm up.
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5
Prepare the dashi: In a clean pot, bring the 800ml of Ichiban Dashi to a very gentle simmer. Do not let it boil vigorously, as this will cloud the broth.
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6
Season the broth with usukuchi soy sauce, mirin, and salt. The flavor should be elegant and light, emphasizing the dashi's quality.
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7
Add the shiitake mushrooms to the simmering broth and cook for 3-4 minutes until tender. Remove and set aside.
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8
Shape the shrimp mixture into 4 equal-sized rounds using two spoons or wet hands. Each should be roughly the size of a golf ball.
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9
Gently lower the shrimp balls into the simmering broth. Poach them for 5-6 minutes. They will float to the surface when they are cooked through and fluffy.
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10
While the dumplings poach, blanch the snow peas in a separate pot of boiling salted water for 30 seconds, then shock in ice water to retain their vibrant green color.
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11
Carefully place one Ebi Shinjo dumpling into the center of each warmed lacquer soup bowl.
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12
Arrange a shiitake mushroom, a snow pea, and a knot of mitsuba artistically on top or beside the dumpling.
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13
Gently pour the hot dashi broth into the bowl, filling it about halfway so the top of the dumpling is still visible.
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14
Place a small piece of yuzu peel on top of the dumpling to release its citrus aroma as the steam rises.
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15
Cover the bowl with its lid and serve immediately to the guest.
💡 Chef's Tips
Always use the freshest prawns available; their natural sweetness is the star of the dish. Do not skip the nagaimo (mountain yam); it is the secret to the unique, fluffy 'Shinjo' texture. When mixing the shrimp paste, ensure all ingredients are cold to prevent the fats from breaking down and losing the bounce. If you cannot find yuzu, a small sliver of lemon or lime zest can provide a similar aromatic lift. Avoid boiling the dashi once the shrimp are added; a gentle simmer prevents the dumplings from becoming tough.
🍽️ Serving Suggestions
Serve as the 'Wan-mori' (soup course) in a multi-course Kaiseki meal. Pair with a chilled, dry Junmai Ginjo sake to complement the delicate sweetness of the prawns. Serve in traditional lidded black lacquerware to retain heat and create a sensory 'reveal' for the guest. Follow this dish with a light sashimi course or grilled white fish. A side of lightly pickled ginger or cucumbers can cleanse the palate after the rich umami of the dashi.