1 1/2-2 tbsp shami dried shrimp
1 tbsp coconut oil
1 tbsp sake
Salt (not in photo)
1-2 tsp potato starch + 1-2 tbsp water mixture
Soak shami in water for a few hours or microwave for 30-60 seconds, and devein. Save liquid.
Cut hakusai into 4-5 cm pieces.
Bring water to boil, and add hakusai, white sections first.
Keep water used for boiling (at least 300 cc).
In a pot, heat coconut oil, and add and saute hakusai on medium heat.
Keep the level of liquid so that it barely covers ingredients.
Add salt to taste.
Remove from heat, add potato starch and water mixture, 1/2 of the specified amount at first, return to heat, and let thicken. Add more potato starch and water mixture if necessary.
- Yellowish inner part of hakusai is sweeter than outer greener part; the inner part is the best for this dish.
- Water used for boiling hakusai has a mild taste (and nutrients released from hakusai). It’s too good to simply throw away.
- This dish is supposed to be soupy, so do not overuse the potato starch and water mixture. When thickened, it should be much looser than other Chinese dishes.
- Coconut oil is a substitute for lard.