Shrimp in Rice Cake Soup

Name: Shrimp in Rice Cake Soup (Ebi Zōni )
Yield: Serves 4.
Cuisine: Japan
Ingredients: 4 omochi (glutinous rice cakes); 4 omochi (glutinous rice cakes); Peel from ½ large lemon; 12–16 leaves of fresh spinach; 4 jumbo shrimp; 4 dried shiitaké (black Oriental mushrooms); 2½ cups dashi (Basic Soup Stock); 1 teaspoon usu kuchi shōyu (light soy sauce); 1 teaspoon usu kuchi shōyu (light soy sauce); ½ teaspoon salt; 4 dried shiitaké (black Oriental mushrooms); 1½ cups warm water; Pinch of sugar; 1 cup liquid from soaking the mushrooms

Ebi Zōni

Preparation info

Serves
4
.

Difficulty
Medium

Appears in

At Home with Japanese Cooking

By Elizabeth Andoh

Published 1986

About

Another colorful, flavorful combination of rice taffy and soup—here plump, pink shrimp, black mushrooms and bright green spinach garnish each bowl of amber broth. A final decorative slice of lemon peel lightens and brightens each serving.

Ingredients

4 dried shiitaké (black Oriental mushrooms)
1½ cups warm water
Pinch of

Asia
Japan
Pescatarian
Soup

Method

Soak the dried mushrooms for at least 20 minutes in 1½ cups warm water to which a pinch of sugar has been added. Remove and discard the stems, and rinse the softened mushrooms under cold water. Squeeze them