Springtime Sushi Nests

Springtime Sushi Nests
Photo by Jack Anderson

Ingredients

  • 1 cup Dashi
  • 1 salt
  • ¼ cup red pickled ginger (beni shoga)
  • 2 teaspoons reduced-sodium soy sauce
  • Nonstick vegetable oil spray
  • 1 carrot
  • 1 large egg
  • + 7 more ingredients
    • 12 cooked large shrimp, peeled
    • ½ cup canned sliced bamboo shoots
    • 6 butter lettuce leaves
    • 2 large dried shiitake mushrooms
    • 4 teaspoons mirin (sweet Japanese rice wine)
    • 6 asparagus spears
    • 1 tablespoon sugar

Combine 1 cup Dashi, sugar and 3 teaspoons mirin in medium saucepan. Bring to simmer over medium-low heat. Add carrot strips; cook until crisp-tender, about 2 minutes. Using slotted spoon, transfer carrot strips to bowl. Add bamboo shoots, mushrooms and soy sauce to cooking liquid. Cook until liq...

View full recipe at Epicurious

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