Egg, Shrimp and Asparagus Chaa (Stir-fry) with the Fragrance of Bonito

Name: Egg, Shrimp and Asparagus Chaa (Stir-fry) with the Fragrance of Bonito
Yield: 4 servings
Cuisine: American
Ingredients: 3 Egg; 100 grams Shrimp; 100 grams Asparagus; 50 ml Bonito dashi base mentsuyu (2x concentrate); 1 pinch Salt; 1 tsp Sugar

cookpad.japan @cookpad_jp

It's the season for delicious asparagus. We received a lot of from my grandma this year again. This recipe is a way to use them.

The key is the katakuriko potato starch flour. Just by coating the shrimp and asparagus with it the dish becomes more delicious. The umami of the shrimp is trapped inside, and they'll have a plump, firm texture. In addition, when you microwave the shrimp some liquid may come out of them. This liquid is tasty too, so just mix it into the eggs. Recipe by Varurin

It's the season for delicious asparagus. We received a lot of from my grandma this year again. This recipe is a way to use them.

cookpad.japan @cookpad_jp

It's the season for delicious asparagus. We received a lot of from my grandma this year again. This recipe is a way to use them.

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Ingredients

4 servings

3Egg
100 gramsShrimp
100 gramsAsparagus
50 mlBonito dashi base mentsuyu (2x concentrate)
1 pinchSalt
1 tspSugar

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Steps

1

I used frozen shrimp. Defrost, then microwave for about 2 minutes. You can just use thin asparagus stalks. Cut them up to about the same size as the shrimp, and boil for 1 minute. Let cool down.
2

When the shrimp and asparagus have cooled down, dust lightly with katakuriko. Beat the eggs and season lightly with salt and sugar.
3

Heat vegetable oil in a pan, and add the eggs. Immediately add the shrimp and asparagus. Stir fry while coating with the egg. When the egg is soft set, pour in the bonito dashi based sauce around the perimeter of the pan (on the hot surface so it sizzles). Finished.