Salt-fried shrimp and tofu

 

[Ingredients for 2 servings]

* Shrimp: 10

* Firm tofu: 1/2 block

* Broad beans: 5-6

* Salt: a pinch

* Garlic (minced): 1/2 clove

* Ginger (minced): 1/2 clove

* White leek (minced): 1/2 stalk

* Salt: 1/2 teaspoon

* Salad oil: 2 teaspoons

* Sesame oil: 1 teaspoon

<Soup>

* Granulated chicken soup base: 1 teaspoon

* Water: 100ml

* Sake: 1.5 tablespoons

<Cornstarch slurry>

* Cornstarch: 2 teaspoons

* Water 1.5 tablespoons

[Preparation]

* Peel the shrimp, remove the veins, rub with a small amount of salt (not included in the ingredients list), then add a small amount of potato starch (not included in the ingredients list) and rub again. Once slimy, rinse with water and pat dry.

* Wrap the firm tofu in kitchen paper, place a weight on top, and let it sit for 20 minutes to drain. Cut into bite-sized pieces.

* Remove the broad beans from their pods and blanch in boiling water with a pinch of salt for about 1 minute. Transfer to cold water, and once cooled, peel off the thin skin.

* Mix together the ingredients for the potato starch slurry.

[Instructions]

1. Heat salad oil in a frying pan over high heat. Sauté the garlic and ginger. Once fragrant, add the shrimp and green onions and sauté together.

2. Once the shrimp turn red, add the salt and mix. Add the broad beans and the ingredients for the soup.

3. Once it boils, add the firm tofu, and once it boils again, add the cornstarch mixture and stir well.

4. Once it thickens, add the sesame oil, mix everything together, and serve in a bowl.