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Ingredients and seasonings required in make

1. Prepare 200 grams Peeled shrimp
2. Prepare 250 grams peeled Nagaimo yam
3. Prepare 1 Tomato
4. Prepare 1 clove Garlic
5. Use 2 tbsp Sake
6. Take 1 tbsp Miso
7. Prepare 1 Salt and pepper
8. Prepare 1 Vegetable oil
9. Prepare To prep the shrimp:
10. Prepare 1 tbsp Sake
11. Take 1 tbsp Katakuriko

Massage in the soy sauce, mirin and pepper. Cut off sharp edges of the Kabocha pieces. Boil Dashi in a pot and put Kabocha in it. Add sugar, soy sauce, salt and Sake to the Kabocha.

How to cook Japanese-Style Simmered Shrimp and Nagaimo Yam with Tomatoes:

1. Devein the peeled shrimp, if necessary. Rub in the prepping ingredients (sake and katakuriko), and rinse the shrimp.
2. Peel the nagaimo yam, and cut into 1 cm slices (either whole or after cutting the yam in half lengthwise first).
3. Chop the tomato coarsely. Finely mince the garlic.
4. Heat oil in a frying pan. Add garlic and saute over medium heat until fragrant. Add the nagaimo yam and saute until it's starting to turn translucent - about 3 minutes.
5. Add the peeled and cleaned shrimp and mix, then add the sake and tomato. Cover with a lid and simmer over low heat for about 5 minutes.
6. Dissolve the miso. Taste, and add salt and pepper to taste, and turn off the heat.
7. Transfer to a serving plate. Optionally, add chopped green onion (not listed) on top.
8. Done and ready to serve!

Korokke is a deep-fried dish made by mixing cooked chopped meat, seafood, macaroni, or vegetables with mashed potato or white sauce. Oden with a light color made from kelp and light soy sauce soup, tofu such as tofu, hirozu, and yuba, and Kyoto vegetables such as Shogoin daikon and shrimp potatoes. Beef tendon and octopus are indispensable ingredients. Learn the cuisine with easy step-by-step photo instructions and videos. Fish-Outta-Water Jell-O Cups (Berry Blue Jell-O and Swedish Fish gummy candy) Fried Rice.

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