Turnip Nage with Gambas

Hon Kuzu maranta starch is an excellent binding agent for sauces. It will bring smoothness and softness to your dishes.

Sachiyo Harada uses it here to give the soup a very smooth mouthfeel.

Ingredients for 4 people

• 12 gambas or large prawns (cooked or raw),
• 20 g of Hon'Kuzu maranta starch,
• 12 turnips (with their leaves),
• 3 tablespoons of water,
• 200 g of fresh peas,
• 2 flat Hirayuba leaves,
• 1 tablespoon of kombu seaweed powder,
• 2 tablespoons of mirin,
• 1 teaspoon of soy sauce,
• 4 cups of water.

Preparation of the turnip nage with gambas recipe

1. Peel the prawns or gambas, leaving the tail on, then remove the black vein along the back of the crustacean.

2. Cut the turnips into quarters and shell the peas.

3. In a saucepan, add 4 cups of water, the soy sauce, the mirin and the kombu konadashi seaweed powder. Bring to the boil. Add the turnips and peas and cook for approximately 10 minutes over medium heat.

4. Add the prawns or gambas. Tear the Yuba leaves into small pieces and drop them into the saucepan, then cook for 2 minutes.

5. In a small bowl, dissolve the Hon'Kuzu maranta starch in 3 tablespoons of water and mix until fully dissolved.

Pour into the saucepan with the remaining ingredients, stirring continuously, then cook for approximately 2 minutes until the soup is smooth.

Did you know?

In Japan, Hon'Kuzu maranta starch is reputed to reduce fever and to be effective against osteoporosis and menopausal conditions.