Name: Turnip Clouds (Kabura Mushi )
Yield: Serves 4.
Cuisine: Japan
Ingredients: 1 teaspoon wasabi (fiery green horseradish) paste or reconstituted powder or 2–3 sprigs mitsuba (trefoil) or coriander; ¼ teaspoon saké (rice wine); ¼ teaspoon usu kuchi shōyu (light soy sauce); ½ cup dashi (Basic Soup Stock); ¼ teaspoon cornstarch; 3–4 white turnips; 1 egg white; 4 jumbo shrimp; Pinch of salt

Preparation info

Serves
4
.

Difficulty
Medium

Appears in

At Home with Japanese Cooking

By Elizabeth Andoh

Published 1986

About

This is a delicately seasoned, elegant little side dish to serve with more intensely flavored fish or meat courses.

Ingredients

4 jumbo shrimp
3–4 white turnips
1 egg white
Pinch</

Method

Shell and devein the shrimp, then cut each into 4–5 pieces. Divide them up among 4 small bowls (or use teacups, preferably without handles) and lay the pieces at the bottom.

Peel and grate the turnips onto a kitchen towel. Bring the corners of the towel together to form a small bag and twist