[From January Issue 2011]
Ingredients [Serves 2]
- 2 to 3 turnips (250g)
- 6 black tiger prawns (180g)
- 1 tsp sake
- a pinch of salt
- the rind of a small yuzu (citrus junos)
- 1 cup water (mixed with 1 tsp granulated broth)
- 1/2 tbsp usukuchi shoyu (mild-flavored, pale golden soy sauce)
- 1/2 tbsp mirin (low-alcohol content rice wine)
(Katakuriko Dissolved in Water)
- 1 tsp katakuriko (potato starch)
- 1 tsp water
- From Winter through Spring turnips are soft and can be quickly heated, which tend to make them easily break into pieces. Since they continue to soften with residual heat while still in the pot, keep them on the firm side by heating them in short spurts.
- Seasonal flavoring can be attained by thickening the broth on colder days to make it a warming dish, and by thinning it on warmer days to make it more refreshing.
1. Cut the leaves off the turnips, leaving some stems. Pare each turnip into 4 ~ 6 pieces. Clean the soil from the stems with a bamboo skewer.
2. Deshell and devein the prawns, then season them with (A).
3. Peel off a thin slice of yuzu rind about 2 cm long, and then cut it into fine strips.
4. Put the broth ingredients into the pot, add the turnips and heat over a high flame. When it comes to the boil, lower the flame, cover and let simmer for 5 ~ 6 minutes. When the turnips are hot, add the prawns and let it all simmer for 1 ~ 2 minutes.
5. Dissolve the katakuriko in water. Move the cooked ingredients to one side of the pot, then add the dissolved katakuriko to the broth and stir immediately. Stop the fire when the broth has thickened.
6. Serve the cooked items pouring the thickened broth over top. Sprinkle some yuzu rind for the final touch.