Shrimp Ball Clear Soup

• 200 grams shrimp (de-shelled)
• 1/2 Egg white
• 1 Ginger juice
• 1/2 tsp Sake
• 1 pinch Salt (natural)
• 800 ml Dashi stock
• 2 tbsp Sake
• 2 tsp Usukuchi soy sauce
• 1/2 tsp Salt (natural)
• 1 Leaf garnish such as mitsuba

1. De-vein the shrimp and chop roughly.
2. Then knead until it clumps into a paste.
3. Add marked ingredients to the shrimp and mix well.
4. Boil ingredients in a pot.
5. Divide the shrimp into 8 equal portions and drop into the pot using a spoon.
6. Once they start to float, cook for a few more minutes.
7. Add to a bowl and garnish with green vegetables such as mitsuba or boiled nanohana (rape blossoms) The one in the picture has plum flower shaped dried wheat gluten.

shrimp, egg, ginger juice, sake, salt, stock, sake, soy sauce, salt, mitsuba

Taken from cookpad.com/us/recipes/152489-shrimp-ball-clear-soup (may not work)