Turnip Clouds

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

Kabura Mushi

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</

Asia
Japan
Side dish

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