アメリカザリガニで☆アスパラのあんかけ 
Crayfish and Asparagus with Thickened Sauce
Use small pieces of crayfish meat in a thickened sauce. The crayfish broth gives this dish a refined flavor.
Origin of this recipe
The American crayfish, seen throughout Japan, was introduced in the early Showa era as food for edible bullfrogs and has since spread as an invasive species, negatively impacting native rare plants and animals. However, in its native land, it is considered a delicacy! If caught in clean water, be sure to try it. *Make sure to cook thoroughly.
Crayfish and Asparagus with Thickened Sauce
Use small pieces of crayfish meat in a thickened sauce. The crayfish broth gives this dish a refined flavor.
Origin of this recipe
The American crayfish, seen throughout Japan, was introduced in the early Showa era as food for edible bullfrogs and has since spread as an invasive species, negatively impacting native rare plants and animals. However, in its native land, it is considered a delicacy! If caught in clean water, be sure to try it. *Make sure to cook thoroughly.
Cooking Instructions
- 1
Refer to ID:4975039 to make crayfish broth. Chicken broth can also be used.
- 2
Remove the scales from the asparagus and peel the tough skin at the base with a peeler. Slice diagonally. Boil in the broth from step 1 and set aside.
- 3
Julienne the ginger and sauté until fragrant, then add the crayfish meat and lightly sauté over medium heat.
- 4
Turn the heat to high, add sake, and let the alcohol evaporate. Pour in the broth and bring to a boil over medium heat. Season with salt and pepper.
- 5
Turn off the heat, let it cool slightly, then mix in the potato starch mixture. Reheat to thicken.
- 6
Pour the sauce from step 5 over the asparagus arranged on a plate to finish.
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