How to Thaw Frozen Shrimp & Make Shrimp Mayo Rice Balls
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- Опубліковано 5 чер 2024
- Thawing frozen shrimp and making shrimp mayo rice balls is easy in this video. The recommended method uses a saltwater solution similar to seawater, with a thawing time of about 30 minutes. After thawing, boil the shrimp and prepare shrimp mayo rice balls. The simple shrimp mayo sauce is made with mayonnaise and soy sauce base seasoning (men-tsuyu). Enjoy Itadakimasu Recipe Cooking Japan :)
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[Time Stamps]
0:00 How to Thaw Frozen Shrimp
02:52 How to Boil Shrimp
04:25 How to Make Shrimp Mayo Sauce
06:55 How to Make Shrimp Mayo Rice Balls
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Itadakimasu Recipe introduces easy everyday cooking, Japanese kitchen tools and lifestyle. My recipes are all about simplicity :) I’d love for you to subscribe to my channel if you enjoy the content :) / itadakimasurecipe
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[How to Thaw Frozen Shrimp]
1. Create a saltwater solution with a salt concentration of 3-3.5%.
2. Submerge the frozen shrimp directly in the saltwater and let it soak for about 30 minutes.
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[Ingredients for Shrimp Mayo Rice Ball Filling]
Cooked shrimp: 100g
Mayonnaise: 2 tablespoons
Soy sauce-based seasoning (men-tsuyu): 1/2 to 1 teaspoon
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冷凍エビの上手な解凍方法＆エビマヨおにぎりの作り方
冷凍エビの上手な解凍方法と、エビマヨおにぎりの作り方動画です。おすすめの解凍方法は、海水に近い塩分濃度の塩水を使う方法で、解凍時間は約30分です。解凍したエビの茹で方とエビマヨおにぎりの作り方、エビマヨソースはマヨネーズとめんつゆで作る簡単なレシピです。Itadakimasu Recipe（いただきますレシピ）、どうぞお楽しみください。
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[タイムスタンプ]
冷凍エビの解凍方法
エビの茹で方
エビマヨソースの作り方
エビマヨおにぎりの作り方
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[冷凍エビの解凍方法]
1. 塩分濃度3〜3.5%の塩水を作る
2. 塩水に冷凍エビを直接入れ、約30分間浸す
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[エビマヨおにぎりの具材]
茹でエビ 100g
マヨネーズ 大さじ2
めんつゆ 小さじ1/2〜1
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いただきますレシピ（Itadakimasu Recipe Cooking Japan）では、日常の料理や台所道具などを紹介しています。レシピは、シンプルさがすべてです（笑）。よかったら、チャンネル登録お願いします。
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[Music]
relax129
relax126
relax100
composer : Masami Tomoshige
作曲者 : トモシゲマサミ
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#frozenshrimp
#shrimpmayo
#riceballrecipe - Навчання та стиль
The beauty in a simplicity.
Such a pleasure to watch your videos👌👌👌
Hello! Thank you for always watching my videos. Today is a holiday in Japan, so it's quiet in Tokyo this Monday morning. Seeing your comment made my morning! Arigato✨🥰
Must be savory and tasty. You are using the tiger shrimp, known as good quality shrimp. Thanks for sharing.
Glad you enjoyed the video! Thank you for your comment 🙏🏻 Have a great weekend✨😊
What type of rice are you using? Here we have “sushi” rice and Arborio rice but both are more expensive than the long grain that is available everywhere. Are there specific brands you prefer? I did see one bag labeled “new rice” but wasn’t sure what that meant?
Also, my shiso (green perilla) plant went to seed last year and now it is growing all over my yard! Do you know of any good ways to preserve it? I tried freezing a few leaves but they turned brown. Maybe dehydrated? I hate to waste such a bounty!
Have a great week 💕💕💕
Hello! I remember seeing Japanese rice labeled as "sushi" rice when I visited America. Japanese rice can be expensive there, right? In Japan, we use short-grain rice, and most brands taste great, so I don't have a particular preference. I just look for organic options. "New rice" is rice harvested in the same year, so it's fresh and flavorful. Here in Japan, we don't have long-grain rice, so it looks stylish to me 😆
It's amazing that you have so much shiso in your yard! You could make a shiso sauce (similar to basil pesto) with olive oil, shiso, salt, and pine nuts, and store it in jars or freeze it. That would be great! Have a wonderful weekend✨😊
How do you get your shrimps to freeze separately? My frozen shrimps always end up stuck to one another.
If you're freezing fresh shrimp, lay them out in a single layer on a baking sheet and freeze them for about 1-2 hours. Once they are frozen individually, you can move them to a freezer-safe bag. This way, they won't stick together. But if your shrimp came pre-frozen and are stuck together, they might have thawed a bit during transport and then refroze themselves :) Thanks so much for watching my videos 😊
@@cookingJapan that is truly amazing to know and appreciate that so much care goes into something people think is so simple.
@@fewchr Thank you! I appreciate your comment! 😊