- 1/2 cup sake
- 1/2 cup mirin
- 1/2 cup soy sauce
- 3 tablespoons sugar
- 8 jumbo shrimp (about 1 pound)
- 24 medium asparagus
- 2 cups dried wakame (about 3 ounces)
- 2 tablespoons wasabi powder mixed with 2 tablespoons water
- 1/4 cup Japanese mayonnaise or regular mayonnaise
- In a small saucepan, combine the sake, mirin, soy sauce and sugar and boil over moderate heat until reduced to 1/2 cup, 15 to 20 minutes. Transfer the dressing to a bowl to cool.
- Bring a large pot of lightly salted water to a boil. Add the shrimp and simmer until they are pink, curled and just cooked through, about 5 minutes. Using a slotted spoon, transfer the shrimp to a bowl of cold water to cool. Drain them thoroughly and pat dry.
- Return the water in the saucepan to a boil. Add the asparagus and cook until just tender, about 2 minutes. Refresh under cold water, drain and pat thoroughly dry. Cut the asparagus on the diagonal into 2-inch lengths.
- Peel the shrimp, leaving the last section of the tail shell on. Using a thin sharp knife, slice each shrimp into thirds lengthwise, stopping when you reach the tail. Remove and discard the dark intestinal veins. Refrigerate the shrimp until chilled.
- Soak the wakame in a large bowl of cold water until pliable and tender, about 5 minutes. Drain and rinse the wakame, squeezing out as much water as possible. Toss the wakame with all but 2 tablespoons of the dressing and mound it on 8 salad plates. Fan out the shrimp on top of the wakame and arrange the some of the asparagus alongside. Drizzle with the remaining dressing. Garnish each plate with a small spoonful of wasabi and mayonnaise and serve.
The recipe can be prepared through Step 4 and refrigerated overnight.
This understated shrimp dish calls for a white wine with delicate flavors, such as a nonvintage Brut Champagne. The bubbles will provide textural contrast.