Winter Melon with Thickened Shrimp Sauce

By RecipeTin Japan · 25 min

Ingredients

Instructions

1. Cut the winter melon into cubes about 4 cm (1½ inch) across and score the skin side of each piece with about 6 shallow parallel cuts.
2. Put the melon in a pot and add enough water to cover it completely. Bring to a boil, then cook over medium heat for about 10 minutes until nearly cooked through. Drain.
3. Return the melon to the pot with the 200 ml dashi and bring to a boil.
4. Add the light soy sauce and salt. Lower the heat to medium-low and simmer for about 10 minutes.
5. Stir in the chopped shrimp quickly so the pieces sink into the broth, then cook for 1 minute.
6. Slowly pour in the cornflour mixed with 1 tbsp dashi, stirring in a circle, until the sauce thickens evenly. Turn off the heat.
7. Transfer the melon to a serving bowl, pour the shrimp sauce over it, and top with harishōga if using.

Summarized from RecipeTin Japan's video. Watch it for the details.

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