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Best Ebi Sunomono Recipes

Best Ebi Sunomono Recipes

Ebi Sunomono Shopping Tips

To save time, buy shrimp that has been cleaned and deveined.

Ebi Sunomono Cooking Tips

Leaving the tail on shrimp will add a richer flavor to your dish.

Wine Pairing

Albariño, torrontés, or riesling for shrimp dishes in sauce; sauvignon blanc or sémillion with grilled, fried, or broiled shrimp; vintage or non-vintage champagne or sparkling wine with cold cooked shrimp.


Sunomono (Japanese Cucumber Salad)

Sunomono is a light and refreshing Japanese Cucumber Salad featuring thinly sliced cucumbers, wakame and vermicelli noodles tossed in a sweet rice vinegar dressing. It’s the perfect easy and healthy summer side dish to accompany any meal!

Nothing beats fresh cucumbers during their peak season! So crispy and naturally sweet, I often find myself just snacking on them throughout the day or making this easy refreshing vinegar salad. This is a common side dish served in Japan, especially around summer time because its cooling and pairs so well with any main meal.


How is Ebi Sushi Prepared?

The word ‘ebi’ is Japanese and refers to a traditional method of preparing shrimp. The main aspect of this method is that the shrimp is ‘butterflied’, which means that it is dissected, split open from the bottom, and laid out flat.

Preparation, however, involves more than just cutting. Here is a comprehensive recipe for preparing ebi sushi:

Ingredients

  • Black Tiger shrimp with the heads removed – any type of shrimp will do but the Japanese prefer the Black Tiger species.
  • Stove
  • Large bowl
  • Small tubs
  • Ice
  • Bamboo skewers

Preparation

Before you begin working on the dish make sure that the shrimp is completely thwarted. Having done that you can embark on the preparation:

Hold the shrimp with your fingers on the feet and thumb on the spine to straighten it out.

With the shrimp held in position, take a bamboo skewer like this and pierce the shrimp from head to tail. Make sure that you aim for the vein along the top to avoid tampering with the fleshy, delicate bowels. Repeat this for every piece of shrimp and lay them out to boil.

Fill the pot with water and heat it to boiling point – you should do this while preparing the shrimp to save time.

Place the pieces of shrimp in the boiling water. Wait them to boil until they turn completely white and feel firm to the touch. This should take about 60 to 90 seconds. You can boil the shrimp in plain water or add some salt, paprika, or lemon juice to taste.

Pour cold water into another pot and add the ice. Take out the boiled shrimp and dip them into the icy water. The purpose of this is to ensure that the shrimp do not continue cooking from the heat residue as this will surely ruin their delicate texture and taste.

Give the shrimp a minute or two to cool and take them out. Remove the skewers and peel off the shells – you may remove the tails too, albeit it is not necessary, but be sure to leave them intact if you wish to make ebi nigiri. You can also have a look at how other people prepare shrimp below:

Your ebi sushi is cooked but not yet ready to eat. You need to cut it in its signature butterfly style and do some cleaning before you can tuck in and enjoy. Here is how to go about it:

Hold each shrimp by the tail, turn it upside-down, and lay it flat on a cutting board.

Using a serrated knife cut the shrimp from the head to the tail. Do not slice it completely in half – do not cut in a slicing motion lest you rip the shrimp apart instead, apply just enough force to cut it only half-way down for the desired butterfly effect.

Split the shrimp open. You will observe that there is brown stuff lining the shrimp all the way in half. This is its food and waste residue. It tastes awful and would ruin the taste of your ebi sushi, so make sure that you rinse it off without leaving any traces behind.

Now your ebi sushi is all ready to serve and eat. You can eat it in this form or marinate it using ginger juice overnight to make it more firm and to add to its flavor.

Serving with Nigiri

Ebi shrimp – and shrimp in general – is popular when served with nigiri. Nigiri is a popular Japanese cuisine that consists of seafood served on a ball of rice.

Now that you know how to prepare ebi nigiri, all you need to do is prepare the rice balls. It is quite easy:

Scoop out a small portion of cooked rice using three fingers.

Place the rice on your palm and roll it applying very light pressure to avoid mashing it.

Roll the rice until it forms an even football shape. Roll enough balls of rice to equal the number of prepared shrimp.

Now take a piece of ebi shrimp in one hand and a ball of rice in the other hand.

Dip the piece of shrimp in wasabi to make it more adhesive to the rice – this is not necessary but it is how traditional Japanese chefs do it, and it adds an exotic flavor to the dish.

Hold the piece of shrimp upside-down and place the rice ball on its open belly. Press down gently on the center of the rice ball to make it stick.

Roll both the fish and rice ball from your palm to your fingers and press down on the rice to make it stick even further. Do this for all the pieces before serving on a plate with the fish on top of the rice balls.

It is recommended to eat the nigiri in one bite to avoid disintegrating the rice. If you are going to dip the nigiri into soy sauce ensure that the sauce does not come into contact with the rice as it will make it disintegrate and ruin the meal.


How to slice cucumbers quickly

If you have a mandolin slicer with some cut-proof gloves you can make quick work of slicing these up. However, doing it by hand works just fine too.

Top with toasted sesame seeds and serve! Make a double batch and save a second batch for the next day’s meal! It’s much easier to double up than to redo the whole thing when you want it again. You’ll be glad you did :). Make sure to leave the dressing out on the side if you’re planning to serve it on another day though.

For other types of pickled recipes, you can try my đồ chua, atchara and Chinese cucumber salad recipes. If you want a more traditional salad, you can use my Asian salad dressing.


/> Turnip Noodles & Chicken Sausage />

1/2 of recipe (about 1 1/2 cups): 270 calories , 10.5g total fat (4g sat fat) , 831mg sodium , 24g carbs , 5.5g fiber , 12g sugars , 19g protein

Green Plan SmartPoints® value 5*
Blue Plan (Freestyle&trade) SmartPoints® value 5*
Purple Plan SmartPoints® value 5*

How has it taken us this long to spiralize turnips?! The results are AWESOME, especially in this completely delicious sausage-studded stir-fry!

Prep: 10 minutes
Cook: 20 minutes

Ingredients:

1 lb. (about 1 large) turnip

6 oz. (about 2 links) fully cooked chicken sausage with 8g fat or less per 3-oz. serving (like the kind by Applegate Organics), sliced into coins

2 tbsp. light/reduced-fat cream cheese

Directions:

Peel turnip, and cut in half. Using a thin-style blade on a tabletop spiral vegetable slicer (like the Veggetti Pro), cut it into spaghetti-like noodles. (If you don't have a tabletop spiral veggie slicer, cut it into matchstick-sized strips.)

Bring an extra-large skillet sprayed with nonstick spray to medium-high heat. Add turnip noodles and 1/4 cup water. Cover and cook for about 7 minutes, uncovering occasionally to stir, until noodles have mostly softened and water has evaporated.

Transfer noodles to a bowl. Remove skillet from heat re-spray, and return to medium-high heat. Add onion, and cook and stir until slightly softened and lightly browned, about 4 minutes.

Add sausage coins to the skillet. Cook and stir until onion has mostly softened and sausage has browned, about 3 minutes.

Reduce heat to medium low. Return noodles to the skillet, and add all remaining ingredients. Cook and stir until cream cheese has melted and coated the noodles, and entire dish is hot, about 2 minutes.

FYI: As an Amazon Associate, we may receive compensation from some of these links.


Tips for Prepping Prawns.

Prepping prawns can be very annoying but proper preparation leads to successful Ebi Fry. So here are the special tips for after you have deveined and deshelled your shrimps.

1. Washing shrimps

Only two things are needed to wash shrimps properly

Salt dehydrates and starch absorbs dirt.

2. Cut the tails

There are 3 tails on a shrimp, two fins on the sides and a pointy one in the middle.

Place the shrimp on its side and with the tail folded in half and trim it diagonally. This prevents oil from splattering out when it’s frying.

3. Make diagonal incisions

The incisions should be about 1cm apart and go about ½ way through the prawn.

This process prevents prawns from bending when they're being cooked.


Recipe: Delicious Ebi's Stir Fry Noodles

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, ebi's stir fry noodles. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Ebi's Stir Fry Noodles is one of the most popular of recent trending meals in the world. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. They are fine and they look fantastic. Ebi's Stir Fry Noodles is something which I have loved my entire life.

Ebi's Stir Fry Noodles.

You can have Ebi's Stir Fry Noodles using 15 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Ebi's Stir Fry Noodles

  1. You need 300 grams of chinese soup noodles.
  2. Prepare 2 of carrots, sliced to 1cm thick.
  3. You need 10 of baby corns, rinse in cold running water.
  4. Prepare 100 grams of cabbage, sliced.
  5. You need 300 grams of steak beef, slice and dry with kitchen paper.
  6. Prepare 150 grams of sugar peas, cut the ends.
  7. You need 2 tsp of soy sauce.
  8. It’s 1 of tomato, sliced.
  9. It’s 1 of onion, sliced.
  10. You need of Salt.
  11. Prepare of Powdered (mild) chili pepper.
  12. You need 1 cube of maggi.
  13. Prepare 80 ml of olive oil.
  14. It’s 100 grams of butter.
  15. Prepare 2 litres of boiling water.

Ebi's Stir Fry Noodles instructions

  1. Bleach cabbage and sugar peas with a litre of boiling water for 10 minutes and drain..
  2. Soak noodles in a bowl with a litre of boiling water..
  3. Season meat with salt, and pepper. Heat up oil in a frying pan and fry meat till a bit brown. Add onions, cook for 3 minutes then add tomatoes, cooking for another 2 minutes..
  4. Add carrots, cabbage, sugar peas, soy sauce, Maggi cube, chilli pepper, salt and cook slowly for another 10 minutes..
  5. Pour in noodles, stir thoroughly, add butter and cook for another 10 minutes. Serve hot..

So that’s going to wrap it up with this special food ebi's stir fry noodles recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this webpage on your browser, and share it to your family, colleague and friends. Thanks again for reading, I hope this page becomes reference when it comes to ebi's stir fry noodles cooking. Happy cooking!


Step 1

Cut the cucumbers into thin slices. Sprinkle with 1 teaspoon of salt. Set aside for 5 minutes.

Step 2

Rinse to remove salt & drain.

Step 3

Cook the noodles in boiling water until just tender (around 5 minutes). Rinse in cold water and drain.

Step 4

In a medium bowl, combine rice vinegar, sugar and soy sauce. Add the noodles, toss, cover and chill for one hour. (The noodles stick together if it has been chilled for too long)


Contents:

The origin of onigiri goes back to Yayoi period, 3rd century BC to 3rd century CE, in Japan when people steamed rice and then grilled it. In the Heian period, during the 8th century, aristocrats served rice balls to their servants. The current style of onigiri with nori (dried seaweed) wrapped around it became popular during the mid-Edo period, in the 17th century.

In most of Japan these rice balls are called onigiri, but in some regions they are called omusubi. For onigiri, nigiri means “to grip” and the “o” is an honorific prefix, similarly in omusubi, musubi means “to tie or bond something,” with the “o” again an honorific prefix. You can see why these words refer to the shape of an onigiri. The rice in an onigiri is molded into four shapes, triangular, oval or round and tawara, a shape that looks like a bale of rice. Out of these four, triangle is the most common shape. The triangle shape resembles a mountain and symbolizes a connection with kami, Japanese nature gods.

In Japan, onigiri is available in grocery stores, convenience stores, and delis and even at restaurants. And of course, onigiri is made at home for lunch or even as a late night snack. In the U.S. you can find onigiri at Japanese restaurants or in any Japanese grocery store. If you want to start your Japanese culinary adventure, onigiri is a simple meal to make just get some rice, put a filling inside and form it into a ball. With this simple technique, why not host your first onigiri party?


Mentaiko (or pollock roe as it’s otherwise known) is a popular culinary ingredient in Japan and is made with a variety of flavours and colours. Mixed with butter or mayonnaise, it’s commonly used as a sauce for spaghetti. Thin strips of nori are then sprinkled on top for what is considered one of the most eaten dishes in Japan.


Watch the video: Japanese Cucumber Salad 酢の物 - Sunomono (December 2021).