Additional Recipes

Shrimp Ball Broth

Zojirushi Recipe – Shrimp Ball Broth

This is a delightful broth for seafood lovers. The juicy shrimp balls have a slight taste of ginger and scallions which adds great accent to the broth. Shells from the shrimp can be used to replace the bonito flakes when making dashi (see dashi recipe).


            	Shrimp Ball Broth  Ingredients

Ingredients (serves 4):

  • 1/2 lb. white shrimp, deveined and shelled
  • 1 scallion
  • 1 egg white
  • 1/4 tsp. finely grated ginger
  • 1 tsp. corn starch
  • 1/4 tsp. salt

For Broth

  • 3 cups ichiban dashi (see here) or 1 tsp. dashi powder with 3 cups water 
  • 1 Tbsp. sake (rice wine)
  • 1 tsp. mirin (Japanese sweet rice wine)
  • 1 Tbsp. soy sauce
  • 1/8 tsp. salt
  • 1 oz. snow peas, blanched in salted water

              Shrimp Ball Broth Step 1
1

Mince shrimp and scallion by knife (or pulse in a food processor) and place in a bowl. 


              Shrimp Ball Broth Step 2
2

Add egg white, ginger, corn starch, salt and mix well.


              Shrimp Ball Broth Step 3
3

In a medium sauce pan, place dashi, sake, mirin, soy sauce, salt and bring to a boil. Reduce heat to low.


              Shrimp Ball Broth Step 4
4

Wet hands and make 8 balls from the shrimp mixture, and drop in the broth. Scoop any residual bits that float with a spider.


              Shrimp Ball Broth Step 5
5

After all balls have floated to surface, taste broth and adjust with salt if necessary. Allow to simmer for about 15 minutes.


              Shrimp Ball Broth Step 6
6

Julienne the blanched snow peas and add to the soup just before serving.


              Shrimp Ball Broth Step 7
7

Serve while hot.

PRINT:

TEXT ONLY With PHOTO