Okura And Sakura Shrimp Japanese Style Spaghetti Food

ASIAN SHRIMP AND PASTA

Asian Shrimp and Pasta image

Make and share this Asian Shrimp and Pasta recipe from Food.com.

Provided by Kizzikate

Categories < 60 Mins

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

1 lb medium shrimp, peeled & deveined
9 ounces angel hair pasta, cooked & drained
1/4 cup low sodium soy sauce
1/4 cup rice wine vinegar
2 teaspoons sesame oil
6 green onions, chopped
8 ounces water chestnuts, drained
1 teaspoon dried cilantro
2 tablespoons minced bottled gingerroot
2 garlic cloves, minced
1 teaspoon olive oil
2 tablespoons lime juice
1/2 teaspoon pepper
2 tablespoons dry roasted peanuts

Steps:

.Place cooked pasta in a large bowl. Stir together soy sauce, vinegar, and sesame oil. Drizzle over pasta. Add green onions, water chestnuts, & cilantro to pasta; toss.
Sauté ginger & garlic in hot oil 1-2 minutes, do not let it turn brown. Add shrimp, lime juice, & pepper. Cook & stir 3-5 minutes, just until shrimp turn pink. Add to pasta; toss well.
To serve, top with peanuts.

Nutrition Facts : Calories 395.3, Fat 13.2, SaturatedFat 1.9, Cholesterol 95.5, Sodium 948.1, Carbohydrate 49, Fiber 4.6, Sugar 4.4, Protein 21.9

SHRIMP AND RICE, JAPANESE STYLE

Shrimp and Rice, Japanese Style image

Based on the classic dish known as kayaku gohan, this all-shrimp version might remind you of paella, but with a different technique. It's even better if you start by making dashi, which only takes 15 minutes. Other protein you can use: squid (rings and tentacles); any thick fish fillets, salmon fillets or steaks, or virtually any combination of seafood; sliced boneless chicken thighs.

Provided by Food Network

Categories main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 tablespoons good-quality vegetable oil
6 to 8 dried shiitake mushrooms, soaked in hot water until soft, chopped (stems discarded)
1 onion, chopped
1 piece dried kelp (kombu), 4 to 6 inches long, soaked and chopped, optional
1 3/4 cups short-grain white rice
4 cups Dashi, recipe follows, or water, plus more as needed
2 tablespoons soy sauce, plus more to taste
1 tablespoon mirin (or 1 1/2 teaspoons honey mixed with 1 1/2 teaspoons water)
1 pound large or medium shrimp, peeled and cut into small pieces
1 1/2 cups chopped snow peas or fresh or frozen peas
Salt, optional
1 piece dried kelp (kombu), 4 to 6 inches long
1/2 to 1 cup dried bonito flakes

Steps:

Put the oil in a large pot over medium-high heat. When it's hot, add the mushrooms and onion, and cook, stirring occasionally, until they're soft and brown in places, about 10 minutes.
Reduce the heat to medium and add the soaked kombu reserved from the dashi if desired and the rice; stir to combine. Add the dashi, soy sauce and mirin. Stir, adjust the heat so it bubbles gently, and cover. Cook until the rice is almost fully tender, about 15 minutes.
When you remove the cover, the mixture should still be a little soupy (add a little dashi or water if it's dried out). Stir in the shrimp and peas, then raise the heat a bit and cook, stirring occasionally, until the rice is tender, the shrimp cooked and the mixture is still moist but not soupy, about 2 minutes. Taste and adjust the seasoning if desired and serve.
Combine the kelp and 8 cups water in a large pot over medium heat. Do not allow the mixture to come to a boil; as soon as it is about to, turn off the heat, add the bonito flakes and stir. Remove the kelp and reserve it to add to the rice if desired. Let sit for a couple of minutes, then strain. Use the dashi immediately or refrigerate for up to 2 days.

SAKURA SAUCE

Sakura Sauce image

Make and share this Sakura Sauce recipe from Food.com.

Provided by Wendy W88

Categories Sauces

Time 9m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

3 egg yolks
1 whole egg
1 quart vegetable oil
1 tablespoon white pepper
1 tablespoon salt
5 tablespoons soy sauce
cooking wine

Steps:

In a medium bowl, add the 3 egg yolks, whole egg, and a little vegetable oil.
Note: Be careful to add the oil very slowly. If too much is added at once, the mixture will separate and be wasted. You can tell the mixture has separated when it does not look smooth and creamy like mayonnaise.
Using a hand-held blender, begin mixing until of mayonnaise consistency, slowly adding the rest of the oil.
Add white pepper, salt, soy sauce, and remaining oil.
Mix until well blended.
Use with seafood or chicken, covering with sakura sauce when almost completely cooked.
Sprinkle wine around food, simmering for 3 to 4 minutes, and serve.
*The wine creates steam so sauce will cook on top.

Nutrition Facts : Calories 2001.2, Fat 222.3, SaturatedFat 29.7, Cholesterol 194.5, Sodium 3024.1, Carbohydrate 3, Fiber 0.7, Sugar 0.5, Protein 5.9

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