Dashi-Infused Naked Shrimp Dumplings

Ingredients 0/14

Step 1

Put the kombu in a pan and covering it with cold water. Let it soak for anywhere between 30 minutes to an hour. Then, place the pan over medium-high heat and keep an eye on it, stirring once or twice, until you see tiny bubbles just starting to rise—right before it comes to a simmer. As soon as you notice this, turn off the heat and fish out the kombu, setting it aside in a bowl. Let the broth cool down to about 150°F (66°C).

Step 2

Stir in the bonito flakes and bring the mixture back to a gentle simmer over medium-high heat. Let it cook for about 5 minutes, then remove it from the heat and strain the broth into a container to get a clear dashi.

Step 3

In a food processor, combine the shrimp, Burrata cheese, salt, paprika, cayenne, ginger, and sesame oil. Pulse everything until you get a smooth paste, stopping occasionally to scrape down the sides with a spatula. Transfer the mixture to a bowl, cover it with plastic wrap, and pop it in the fridge for at least an hour or up to overnight—it helps the flavors meld and makes the mixture easier to handle.

Step 4

Pour about 2 cups of the dashi back into a pan and add the soy sauce and mirin. Warm it gently over medium heat and taste as you go, adjusting the soy or mirin to find the balance you like.

Step 5

Using two large spoons, scoop about 1 ½ tablespoons of the chilled shrimp mixture and shape it into a little football or oval. Carefully drop 6 to 12 dumplings at a time into the simmering broth. They’ll cook in about 2 minutes—when they flip over, they’re ready.

Step 6

To serve, ladle about half a cup of the warm dashi into bowls, then fish out a few dumplings with a slotted spoon and place them in the broth. Enjoy!