Endomame to koebi no sattoni / quick-simmered English peas and shrimp in broth

The fresh spring taste of English peas goes well with the mild note of seafood. Here is a combination with coon shrimp (small version of spot shrimp), a Pacific Northwest local species. The tiny bodies of coon shrimp are packed with delicious flavor, making this simple dish a delight.

<Ingredients>

70 g shelled endomame English peas/green peas (handful/approx. 200 g in pods)
200 g coon shrimp (26 shrimp in photo)
4 tbsp water
1 tsp sake
1 tsp mirin
1 1/4 tsp usukuchi soy sauce
1 2-3 cm square piece kombu kelp
1 tsp potato starch + 1-2 tsp water (for thickening broth; not in photo)


<Directions>
1.

Soak kombu in water, at least 10 minutes.

2.

Shell coon shrimp.
(Save heads for another use.)

3.

In a small pot or shallow pan, put kobudashi (water with kombu), sake and mirin, and heat on low.

When almost boiling, remove kombu.

4.

Add English peas, and simmer on medium low heat until bright and soft, as desired.

 Add usukuchi soy sauce, and simmer for 1 minute.

Add shrimp, and simmer for 30 seconds or so, until shrimp are heated through.

5.

Mix potato starch and water well, swirl in to thicken broth, and stir.

First add 1/2 of the mixture, and add more as necessary.

Ready to serve.

<Notes>

• If kombu is soaked for more than 30 minutes, kobudashi, sake and mirin can be brought to boil on high heat in Process 3.
• When using fresh or uncooked shrimp, simmer in broth until color turns pink. Do not overcook, as the shrimp would turn rubbery.
• Peas exposed to air wrinkle on the surface as the dish cools. To maintain a smooth surface, peas need to be immersed in broth. If this is a concern, triple the amount of broth to ensure there is enough liquid to cover peas when serving.
• This dish is best made with fresh peas, as it does not use oil/fat to cover up their smell and texture.
• Coon shrimp (and spot shrimp) have large heads in proportion to their small bodies, and the heads make a great stock or soup base.