|Steamed Shrimp and Scallops for One
- a small square of kombu, soaked
- 4 to 5 ounces peeled shrimp
- 4 to 5 ounces bay scallops
- a dozen sugar snap peas
- a splash of sake
- a splash of mirin
Place the kombu in the bottom of an ovenproof bowl. Arrange the snap peas on top, then the scallops, and shrimp. Seal the top with foil or plastic wrap. Place in a steamer on high, cover, and cook for about 10 minutes. Test the shrimp to see if it is cooked.
Serve with cold well rinsed somen, summer tomatoes, cucumbers, sliced green onions, and dipping sauce.
- 1 cup dashi
- 2 Tablespoons soy sauce
- 3 Tablespoons mirin
- 2 Tablespoons rice vinegar
The tiny cucumbers, no larger than the sungar snap peas were called Persian cucumbers.