or 2 main course servings
* 1/2 cup water
* 4 teaspoons wasabi powder (horseradish powder)*
* 2 Tablespoons low sodium soy sauce
* 1 1/2 teaspoons hon-dashi (Japanese bonito-type soup stock granules)*
* 1 cup sake
* 8 Tablespoons (1 stick of butter)
* 4 teaspoons minced garlic
* 3/4 teaspoons coarsely cracked pepper
* 6 ounces oyster mushrooms, sliced
* 16 sugar snap peas, stringed
* 20 uncooked medium shrimp, peeled deveined
* 4 garlic cloves, thinly sliced
Combine first 4 ingredients in small bowl; whisk to blend.
Set mixture aside. Bring sake to boil in heavy large skillet over medium heat.
Ignite with match and boil until reduced to 1/4 cup, about 5 minutes.
Add 6 tablespoons butter, minced garlic and pepper to sake and stir until buttermelts.
Add wasabi mixture to skillet and boil until reduced to 3/4 cup, about 3 minutes.
Set sauce aside.
Melt remaining 2 tablespoons butter in heavy large skillet over high heat.
Add mushrooms and sugar snap peasand saute 1 minute.
Add shrimp and sliced garlic and saute 2 minutes.
Add sauce and simmer until shrimp are cooked through and sauce is slightly thickened, about 1 minute longer.
Transfer to plates and serve.
Types of cutting shown in these recipes
Ichoo-giri: Cut ingredients to the shape of ichoo leaves.
Hangetsu-giri: Cut into half- circles.
Butsu-giri: Cut without attention to specific shapes.
To make the Dashi-stock:
First, immerse kombu (sea tangle) into water.
Place water on low heat and remove the kombu before the water starts to boil.
Add bonito shavings then turn the heat off immediately and strain with a sieve to remove the shavings.