Ingredients

(for small-size Classic-style Donabe) – 2-3 appetizer servings

*You can double the recipe for medium-size donabe

(shrimp filling)

¼ lb  shrimp, cleaned and pat-dried with paper towel, minced

1 teaspoon  grated ginger

1 teaspoon  katakuriko (potato starch)

1 tablespoon  egg white

1 teaspoon  sake

a pinch of each sugar, salt, and pepper

10 wonton skins

2 cups  chinese-style chicken stock

1 tablespoon  sake

1 tablespoon  light-color soy sauce (“usukuchi shoyu”)

salt to taste

3 oz  daikon, peeled, thinly-sliced into discs, then quartered

some ground Szechwan pepper or black pepper

some minced scallion

some Korean nori seaweed, optional

some black vinegar, optional

Procedure

1. 1. Combine the ingredients for shrimp filling in a bowl.  Mix well by hand and set aside.
   

2. 2. In donabe, combine the chicken stock, sake, and soy sauce, daikon and bring to simmer.  Add some salt to adjust the seasoning if necessary.
   

3. 3. Wrap the shrimp filling in wonton skins.  As soon as the daikon is tender, add the shrimp wontons into the donabe.  Simmer until all the wontons are cooked through.
   

4. 4. Remove from the heat.  Sprinkle ground pepper and scallion.  If you like, break the nori by hand and sprinkle over the top.  You can also drizzle some black vinegar.
   

5. 5. Serve immediately at the table.