How To make Ebi Kimizushi (Prawn Sushi with Egg Yolk)
SUSHI:
6 Med., Raw, Unshelled, Shrimp
MARINADE:
3 tb Rice Vinegar
1 ts Sugar
1 pn MSG
4 tb Water
1/4 ts Salt
FILLING:
4 Egg Yolks
1/4 ts Salt
1 pn MSG
1 1/4 ts Sugar
2 1/2 ts Lemon Juice
TO COOK PRAWNS: Leaving the shells of the prawns intact, insert the toothpicks along the inside curves to prevent curling. Drop the prawn into 3/4 pt of boiling water and cook briskly, uncovered, for about 3 minutes until pink and firm. Drain in a sieve and cool quickly under cold running water. Remove the toothpicks and peel the prawns, leaving the last section of shell and tail on each one. De-vein the prawns by making a shallow incision across their tops with a small, sharp knife. Lift out the vein. Butterfly the prawns by cutting along their inner curves 3/4 of the way through, spreading the open and flattening with a cleaver. MARINADE Put the vinegar, water, salt, sugar and MSG into a mixing bowl and stir together thoroughly. Add the prawns, marinade at room temperature for 1 hour. FILLING Drop the egg yolks into a small saucepan and beat lightly with a fork. Remove 2 1/2 t of the yolks and set aside.
Add 3/4 pt of water to the remaining yolks, stir thoroughly, and cook over a moderate heat for 10-15 minutes until the yolks are firm and hard-boiled. Drain them in a sieve, and mash them into a paste. Beat the sugar, salt, salt, lemon juice, MSG, and the rest of the raw egg yolks and continue to beat. Rub the mixture through a fine sieve. TO ASSEMBLE AND SERVE Divide the seasoned egg filling into 6 equal parts and pack each part into the center of a prawn. Seal the edges by pressing them together. Serve at room temperature.
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Yamaguchi, Japan - Bettei Otozure (別邸音信) ryokan Dinner #3 2021 Apr. 22
Our second of three Japanese Kaiseki dinners at Bettei Otozure (別邸 音信), a boutique luxury ryokan in Nagato-shi, Yamaguchi Prefecture, Japan. Everything was explained in Japanese, and it's really complicated, but I tried my best to describe all of the dishes as follows:
COURSE 1 - Sakizuke (先附 - Appetizer):
* Yuya Sazae Sakairi (油谷栄螺酒煎り - Horned Turban / Turban Shell from Yuya)
* Donko Shiitake No Shira-ae (冬菇椎茸の白和え - First-picked Shiitake with White Dressing
* Hoshiso (穂紫蘇 - The end of a Shiso plant)
* Shobu No Ha (菖蒲の葉 - Iris Leaves)
COURSE 2 - Owan (御椀 - Soup):
* Sumashi Jitate (清汁仕立て - Clear Soup)
- Senzaki Yaki Anago No Shinjo (仙崎焼穴子の真薯 - Grilled Conger Eel Paste/Cake - Conger Eel from Senzaki)
- Kitaura Wakame (北浦若布 - Wakame Seaweed from Kitaura)
- Jiku Mitsuba (軸三つ葉 - Japanese Wild Parsley Stem)
- Myoga (茗荷 - Japanese Ginger)
- Kinome (木の芽 - Young leaves of a Sansho plant)
COURSE 3 - Tsukuri (造里 - Sashimi):
* Senzaki Okoze (仙崎おこぜ - Stonefish from Senzaki)
* Shimonoseki Oki Shirako Takenoko (下関王喜白子筍 - Shirako Takenoko Bamboo Shoots from Shimonoseki)
- Sumiso (酢味噌 - Vinegared Soybean Paste)
COURSE 4 - Yaki Hassun (焼八寸 - Fried Seasonal Platter):
* Senzaki Kasago Saikyo-yaki (仙崎かさご西京焼き - Miso-marinated and grilled False Rockfish/Marbled Rockfish from Senzaki)
- Yaki Tamanegi (焼玉葱 - Grilled White Onions)
- Shio Lemon (塩レモン - Lemon with Salt)
* Naekago-mori (苗籠盛り - Platter on a basket used for carrying baby plants)
- Kuruma Ebi Chimaki Sushi (車海老粽寿司 - Japanese Tiger Prawn Sushi wrapped in a leaf)
- Hagi Amanatsu (Natsu Mikan) Cheese Yose (萩甘夏チーズ寄せ - Citrus Natsudaidai from Hagi with Cheese)
- Manganji Togarashi Yaki Bitashi (万願寺唐辛子焼き浸し - Sauteed and then marinated Manganji Pepper)
- Myoga Kimizushi (茗荷黄味寿司 - Sushi of Japanese Ginger over Egg Yolk)
- Fuguyiki to Nagato Kyuri, Sumiso-gake (ふぐゆき長門胡瓜 - Boiled and melted Fugu skin and adding a special Fugu soup stock, with Cucumber from Nagato and Vinegared Soybean Paste)
COURSE 5 - Aizakana (合肴 - Often served between a cooked dish and a boiled dish):
* FOR HER: Yuya Awabi Isoyaki (油谷鮑磯焼 - Abalone from Yuya grilled in its shell over charcoal)
- Kitaura Aonori (北浦青海苔 - Aonori Seaweed Flakes from Kitaura)
* FOR HIM: Choshu Wagyu Filet to Sansho Miso & Asparagus (長州和牛フィレ肉と山椒味噌とアスパラガス - Choshu Wagyu Beef Filet with Miso mixed with Sansho, and Asaragus)
COURSE 6 - Tomezakana (止肴 - Close to end of the meal dish):
* Nagato Fruit Tomato (長門フルーツトマト - Fruit Tomato from Nagato. When given minimal water in a harsh environment, Tomatoes grow small and sweet.)
* Snap Endo (スナップエンドウ - Snap Endo Peas)
* Karashi Kimizu (辛子黄味酢 - Vinegared Mustard and Egg Yolk)
* Matsuba Kyuri (松葉胡瓜 - Cucumber cut like a Matsuba Pine)
COURSE 7 - Gohan (御飯 - Rice Dish):
* Senzaki Uni Gohan (仙崎雲丹御飯 - Cooked Rice with Sea Urchin from Senzaki)
COURSE 8 - Kounomono & Akadashi (香の物と赤出汁 - Pickled Vegetables & Red Miso Soup)
COURSE 10 - Mizumono (水物 - Dessert):
* Mitsumame (みつまめ - A Japanese dessert)
- Hagi Amanatsu (Natsu Mikan) (萩甘夏 - Citrus Natsudaidai from Hagi)
- Suika (すいか - Watermelon)
- Melon (メロン)
- Kanten (寒天 - A gelatinous substance made from seaweed)
- Kuromame (黒豆 - Sweet Black Soybeans)
- Shiratama (白玉 - Shitatama Dango. Shiratama is a Japanese dumpling made from rice flour mixed with uruchi rice flour and glutinous rice flour. It is different from the method of making mochi, which is made after steaming glutinous rice)