From the Chef's Kitchen: Mr. Shu's Rock Shrimp
Exclusive recipes, shared only with Pittsburgh Magazine, from some of Pittsburgh's Best Restaurants and chefs. This spicy appetizer comes from Mr. Shu, Executive Chef at Umi Japanese Restaurant in Shadyside.
photo by laura petrilla
1 cup hot-bean paste (find at Lotus in the Strip District)
2 cups Kewpie mayonnaise (find at Tokyo Japanese Food Store in Shadyside)
1 tablespoon white sugar
1 cup soy sauce
1 cup rice-wine vinegar
Squeeze of fresh lemon juice
Pinch bonito flakes
Mix ingredients and finish with pinch of bonito flakes (find in organic grocery stores).
1 cup soy sauce
1 cup miran
1 cup sugar
Pinch of bonito flakes
Bring to boil and then remove from heat. It will thicken while cooling. Finish with a pinch of bonito flakes.
Shrimp and Tempura Batter
4 cups all-purpose flour
3 tablespoons baking soda
Ice water, to make batter
2 quarts soybean oil
3 pounds rock shrimp
Mix flour, baking soda and water until it resembles pancake-batter consistency. Don’t overmix; lumps are OK.
Heat 2 quarts soybean oil to 350 degrees. Dip shrimp in batter. Fry until golden brown, about 90 seconds. Drain excess oil (there won’t be much).
Toss in spicy sauce until well-coated. Drizzle with ponzu and tsúme. Garnish with chives.
Serves 6 (appetizer portions).
Chef's Tip: Try topping your next bowl of ice cream with a few drops of soy sauce; it will provide a caramel-like aroma.
Umi Japanese Restaurant
5849 Ellsworth Ave., Shadyside; 412/362-6198, bigburrito.com/umi. Read more in Best Restaurants 2016.