What is Sakura Shrimp?
Sakura Shrimp or Sakura ebi - The translucent pink shrimp derives its name from sakura, the Japanese word for the cherry blossom. In Japan, they are found in Shizuoka’s Suruga Bay and in Sagami-nada as be recognized as local specialties.Sakura shrimp are loved for their unique taste and sweet smell, and are widely consumed in washoku(Japanese traditional cuisine), being used in dishes such aschawan-mushi (savory steamed egg custard with seasonal ingredients), tempura and even as an accent for pastas and salads.
Where to buy and how to store it?
You can easily find fresh Sakura shrimp while living in Japan. But dried Sakura shrimp can always be good choice for you as it’s more convenient to get and much easier to store. At any Japanese food specialty store or Japanese supermarket, you would be able to spot it.
Dried Sakura shrimp can be kept in room temperature with sealed package for few months. Its umami will even be enhanced when de-hydrated. And the crispiness makes it ideal as toppings.
Cauliflower Stew with Dried Sakura Shrimp (for 2)
Dried Sakura shrimp goes excellent with veggies with plain taste, as those veggies will absorb the flavor from Sakura Shrimp then become super tasty.
Ingredients
Cauliflower- 3/4 of a whole, chopped
Sakura Shrimps- 1/4 cup
Ginger - 2 slices, finely chopped
Salt - 1/4 tsp
Oilce Oil - 1 tbs
Hot water - 1/2 cup
Steps
1. In a sautéed pan, at medium-high heat, stir ginger and Sakura shrimps till you can smell their aromas
2. Add cauliflowers to the pan, sauté them for 30seconds
3. Pour in hot water and when it starts to boil, cover with lid. Cook for 5 mins at medium-low heat till the cauliflower become tender and transparent. Gently shake the pan when it’s cooking
4. Add salt, stir well. Bring the heat to high, toss/stir frequently till no water left in the pan and cauliflowers turn slightly golden.
5. This dish can be served hot or cold.