4 appetizer
\nor 2 main course servings
\nIngredients<\/p>\n
* 1\/2 cup water
\n * 4 teaspoons wasabi powder (horseradish powder)*
\n * 2 Tablespoons low sodium soy sauce
\n * 1 1\/2 teaspoons hon-dashi (Japanese bonito-type soup stock granules)*
\n * 1 cup sake
\n * 8 Tablespoons (1 stick of butter)
\n * 4 teaspoons minced garlic
\n * 3\/4 teaspoons coarsely cracked pepper
\n * 6 ounces oyster mushrooms, sliced
\n * 16 sugar snap peas, stringed
\n * 20 uncooked medium shrimp, peeled deveined
\n * 4 garlic cloves, thinly sliced<\/p>\n
Directions
\nCombine first 4 ingredients in small bowl; whisk to blend.
\nSet mixture aside. Bring sake to boil in heavy large skillet over medium heat.
\nIgnite with match and boil until reduced to 1\/4 cup, about 5 minutes.
\nAdd 6 tablespoons butter, minced garlic and pepper to sake and stir until buttermelts.
\nAdd wasabi mixture to skillet and boil until reduced to 3\/4 cup, about 3 minutes.
\nSet sauce aside.<\/p>\n
Melt remaining 2 tablespoons butter in heavy large skillet over high heat.
\nAdd mushrooms and sugar snap peasand saute 1 minute.
\nAdd shrimp and sliced garlic and saute 2 minutes.
\nAdd sauce and simmer until shrimp are cooked through and sauce is slightly thickened, about 1 minute longer.
\n Transfer to plates and serve.<\/p>\n
Types of cutting shown in these recipes
\nIchoo-giri: Cut ingredients to the shape of ichoo leaves.
\nHangetsu-giri: Cut into half- circles.
\nButsu-giri: Cut without attention to specific shapes.
\nTo make the Dashi-stock:
\nFirst, immerse kombu (sea tangle) into water.
\nPlace water on low heat and remove the kombu before the water starts to boil.
\nAdd bonito shavings then turn the heat off immediately and strain with a sieve to remove the shavings. <\/p>\n