Prep 10 mins
Cook 10 mins
An Elizabeth Andoh recipe from At Home with Japanese Cooking, which is no longer in print. She is an American who married intoto a Japanese farming family, graduated from a Japanese culinary school, and writes cookbooks which make Japanese home-style cooking accessible for American cooks. The soup's name comes from the curled-up shrimp resting at the bottom of each bowl.
- 8 jumbo shrimp
- 1 teaspoon sake
- 8 -12 stalks mitsuba (trefoil) or 8 -12 stalks coriander (cilantro)
- peel from 1/2 lemons or lime, in large pieces
- 3 cups dashi (basic Japanese soup stock)
- 1⁄2 teaspoon light soy sauce (not "lite")
- 1⁄4 teaspoon salt
- Shell and devein shrimp and sprinkle the sake over them. Blanch the shrimp in rapidly boiling water for 1 minute and drain them. Place two curled shrimp in the bottom of each small soup bowl.
- Plunge the trefoil or cilantro into fresh boiling water until it barely wilts. Remove the greens immediately to a bowl of cold water. Knot together 2 or 3 stalks to make a single bunch and lift it out of the water. Repeat with remaining stalks. Pat the tied bunches of greens dry and lay one over the shrimp in each bowl.
- Carefully remove as much pith from the underside of the fruit peel as you can. With scissors, cut out 4 small flower shapes, rinse them under cold water, then pat them dry. Place a lemon flower in each bowl.
- In a saucepan, heat the basic soup stock and season it with the soy sauce and salt. Bring the broth to a boil, then carefully ladle it over the arrangements of food in the individual bowls. Serve immediately.