Simmered Shrimps with Bell Peppers
Created through a collaboration with Kinobu, a long-established traditional Japanese restaurant in Kyoto, this is a health-giving and wonderfully satisfying combination of shrimp and dashi stock.
By using COMBI mode, cook faster while making the shrimps plump and juicy.
What to prepare
Ingredients
- 500gBell Pepper (Red)
- 500gFresh Shrimp with Head (10 large)
- 120gOnion
- 15gSoy Sauce
- Salt (A pinch)
- Olive Oil (As desired)
- Dried Parsley (As desired)
SAUCE
- 800mlSoup Stock (Dashi)
- 80gSoy Sauce
- 40gMirin (Sweet Sake)
- 45gCorn Starch
- 90mlWater
Steps
1) Cut bell peppers in half and remove pith and seeds. Then, cut into large pieces.
2) Peel the skin of the onions, cut in half and slice thinly.
3) Remove the shells of the shrimps, keeping the heads intact.
4) Put items from steps 1-3 into a casserole dish, and sprinkle with soy sauce and a pinch of salt.
5) Place on a wire rack and cook
Combi 8 Convection 200 °C + Grill 1(High) + 100 W (Warm) x 20 min.
6) In a pot, add the soup stock (dashi), soy sauce and mirin (sweet sake). After it comes to a boil, add corn starch which has been pre-dissolved in water to thicken.
7) Remove the casserole from step 5 from the microwave oven, pour on thickened sauce from step 6, and heat on ‘Microwave Power’ at “High”(1000W) for 3 minutes.
8) Finally, add olive oil and dried parsley as a finishing touch.
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Keeps ingredients fresh & clean
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