Food Capital Information Center
Recipes
Shrimp sweet potato/Sakura shrimp
Sakura Shrimp Scented Shrimp Potato Rice
- Vegetables
- Japanese style
Ingredients (For 5 people)
| Rice | 3 cups |
| Ebiimo (Grand potato) | 10 individual |
| Dashi soup | 650 tsp |
| Dried cherry shrimp | 50g |
| Seisuke Donko | 4 |
| Komatsuna | 1/2 bundle |
Method
Prepare to cook by placing the polished rice, peeled and cut into bite-sized pieces of shrimp sweet potato and sakura shrimp in a pot.
Add dashi stock (1% more) to ❶, season with soy sauce, salt, etc. (not listed), and bring to boil.
Cut the Seisuke donko and komatsuna into bite-sized pieces, and stir-fry them with 1 and 1/2 tablespoons each of sesame oil, sake, and soy sauce (not listed in ingredients), until they are steamed in step ❷.
Add ❸ to steamed ❷ and mix to complete.
Key Points
This recipe is also proposed in food education classes at local elementary and junior high schools. Everyone please try it.
*Recipe provided by: Kosuke Fukada, creator of the Fujinokuni food capital
Recommended ingredients from Shizuoka Prefecture
Ebi potato
Japan's number one production area. The baby potatoes are carefully piled into the soil over and over again by hand to curve them into striped patterns and the shape of shrimp. The meat is fine and is prized for use in high-class cuisine.
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