Handful (100-120 g) prawns (6 botan-ebi spot shrimp in photo)
Several stems mitsuba
1 small knob ginger
300 cc dashi
1 tbsp sake
1 tbsp mirin
2 tsp usukuchi soy sauce
1/3 tsp salt
1 tbsp potato starch + (1 - 1 1/2 tbsp) water
Chop mitsuba into 2 cm.
Skin and cut kabu into 4 or 6 (in the photo, I cut into smaller-size pieces because turnips were different sizes; see note for a common way of cutting).
In a pot, put dashi and kabu, and bring to boil.
When boiling, reduce heat to medium low and simmer for 5 minutes.
Meanwhile, shell and devein prawns, and sogigiri cut at a slant into 3 sections.
Add sake, mirin, usukuchi soy sauce and 1/2-2/3 of the specified amount of salt, and simmer for another 5 minutes or so until kabu is tender.
When kabu is tender, add prawns.
Here I put potato starch + water mixture in a ladle, and mix in broth.
Ready to serve.
- Kabu is typically cut lengthwise into 2, 4 or 6 depending on size. Photo at right shows each of 2 kabu cut into 4 sections. Above, I cut the large kabu into a small size to match the other small kabu. Cutting ingredients in matching size ensures each piece is done at the same time.
- Prawns cook fast, and they continue to cook while adding potato starch + water mixture and whatnot, so do not wait for them to completely cook through in Process 5. Overcooked prawns have an unpleasant rubbery texture.