japanese

Ebi Shinjo Style Shrimp Dumplings in Clear Broth

This simmered dish pairs raw shrimp peeled and deveined with egg white, potato starch and fresh ginger grated. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Medium

Balanced Pescatarian Heart friendly High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

69 g Protein

82 g Carbohydrates

1 g Fat

1 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

216g raw shrimp peeled and deveined 214 kcal
32g egg white 17 kcal
13g potato starch 47 kcal
2g salt 0 kcal
5g fresh ginger grated 4 kcal
22g scallions chopped 8 kcal
561g dashi stock 34 kcal
11g soy sauce 8 kcal
11g sake 9 kcal
9g mitsuba leaves 2 kcal
1g yuzu zest 0 kcal
238g cooked short grain rice 309 kcal

Cooking instructions

raw shrimp peeled and deveinedegg whitepotato starchsaltfresh ginger grated
Finely chop shrimp, or pulse briefly in a food processor. Mix with egg white, salt, grated ginger, and potato starch until sticky.
scallions chopped
Fold in chopped scallion. Shape mixture into 5-6 small dumplings with wet hands.
dashi stock
Bring dashi stock to a gentle simmer in a small pot. Slide in dumplings and simmer gently until they float and are cooked through (4-5 minutes).
soy saucesake
Add soy sauce and sake. Taste and adjust seasoning.
mitsuba leavesyuzu zest
Serve the broth and dumplings in a bowl, garnish with mitsuba and yuzu zest if using.