Shrimp and Avocado Salad with Ginger-Soy Dressing, A la Shinozawa

Name: Shrimp and Avocado Salad with Ginger-Soy Dressing, A la Shinozawa (Ebi no Shōga-Jōyu Doresshingu)
Yield: Serves 4
Cuisine: Japan
Ingredients: 1 teaspoon fresh lemon juice; 1 packet (about 5 ounces) harusamé (“spring rain”) noodles; 3 tablespoons fruity olive oil; 1 teaspoon very finely minced onion; 1-2 tablespoons fresh lemon juice; 1 teaspoon fresh orange juice; 1 head Boston or other soft-leafed lettuce, separated, washed, and spun dry; 2 large shrimp with shells and tails intact; 2 tablespoons rice vinegar; ½ teaspoon grated orange and/or lemon peel, optional; pinch salt; pinch freshly ground black pepper; 1 teaspoon very finely minced fresh ginger; 1 tablespoon cornstarch; 1 tablespoon soy sauce; 2 tablespoons saké (Japanese rice wine); 1 large, very ripe avocado

Ebi no Shōga-Jōyu Doresshingu

Preparation info

Serves
4

Difficulty
Easy

Appears in

An Ocean of Flavor

By Elizabeth Andoh

Published 1988

About

Many Japanese restaurants in the United States serve a small green salad with a soy-based dressing, and their happy American patrons are convinced that it is a“classic” Japanese dish. It’s not classic, though it is authentic. The soy-based vinaigrette is a popular dressing served with main-course seafood salads at many Continental-style restaurants in Japan. The following recipe comes compliments of Chef Shinozawa of the Blue Gardenia restaurant, atop the forty-story Akasak

Ingredients

Asia
Japan
Fish course
Pescatarian
Tokyo

Ingredients

Method