I like to watch NHK TV because it get a lot of information and their news is not biased. They deliver the news around the world in many languages.
I like watching their features as well regarding sights to see if I go back to Japan. I was going to attend the Tokyo2020 Olympics but because of the pandemic, it is disappointing they canceled it - but rightly so because of the Pandemic. I wish they could turn the clock and move everything 2 years later because I have been looking forward to this event given that Japan is big in technology and therefore would be a treat to see their innovative opening ceremony, the robots and I am sure impressive technological inventions.
Since I watch NHK and one of my favorite features is the Bento Box. They feature easy recipes you can make at home. This one caught my eye. They call it EBI MAYO. EBI is shrimp and Mayo for Mayonnaise.
Although I did not get the exact proportions, I watched it with earnest and repeated it. This TV channel can also be downloaded to your phone. So I watched this recipe a few times till I think I could make it. My version is for a family of 4.
1 lb peeled shrimp
1/3 c cooking sake wine
1/4 c potato starch for the sauce
3TB potato starch before frying
1/2 lb Snap pease
1/4 c mayonnaise (preferably by Kewpie)
1/4 c ketchup
1/4 c condensed milk
3 TB lemon juice
3 TB of canola oil
Blanche the snap pease in salted water till it just turn emerald green
- poor water out and add cold water to stop cooking. Drain and pay dry with paper towe. You may slice them diagonally in half and set aside.
Combine the mayonnaise, ketchup, condensed mil and mix well. Then add the lemon juice and set aside.
Add sake to shrimp and potato starch. After 10 minutes rinse shrimp in cold water. Pat set.
Add 3 TB of potato starch on the shrimp and mix well till well coated.
Put 4 TB of oil in a skillet pan which can hold the shrimp flat on the pan. Cook for 3 minutes and turn to cook 3 more minutes on the other side. Set aside
Wipe the oil off from pan and then put back the shrimp. Add the sauce and the snap pease. Mix well till well coated while stir cooking it another 3 minutes.
Dish some rice in a plate or a bowl and serve with the shrimp mixture in top.