Kagaya Pumpkin and Shrimp mix with thick sauce

Kagaya Pumpkin and Shrimp mix with thick sauce

An impressive dish with a unique shape of pumpkin and colorful surimi

Ingredients (for 4 people):

• Kagaya pumpkin (vertically divided) … 1/2
• Frozen shrimp … 4
• Raw surimi … 150g
• Egg white … 1
• Sake … 40ml
• ginger … 40 g
• Flour … 30ml
• Watery starch (1 starch potato starch: 2 water) … 50 ml
• Ａ
  Dashi soup … 800ml
  Sake … 100ml
  Mirin … 30ml
  Sugar … 60ml
  Light soy sauce … 60ml
  Soy sauce … 20ml

How to make

1. Peel the shell and the tail of the frozen shrimp. cut in half vertically, remove the gut, wash with salt water, drain and chop into small bits.
2. Put raw surimi into a mortar and grind. Add egg whites and continue grinding. Add 1’s shrimp and sake and continue grinding
3. Remove inside seeds with a spoon and steam until pumpkin becomes soft and then cook with fire. When it cools down, coat the inside with flour and stuff the pumpkin with 2’s mixture.
4. Put A in a pot and boil. Then insert 3 in and place paper towel on top. Boil for about 30 minutes until the inside is completly cooked
5. Take 4’s pumpkins out and cut to an appropriate size. Serve in a bowl. Reheat the juice and add potato starch powder to make thick sauce. Put grinded ginger on top.