Yamabuki Ae (String Beans with Shrimps)

Mrs. Nobuko Shibata

• 1/2 lb. frozen shrimps
• 1 lb. string beans
• 6 eggs hard cooked

Wash shrimps and boil in salted water. Drain, clean, and slice in halves lengthwise.

Cut the beans in 1 1/2-inch lengths. Salt generously and cook for 5 minutes in boiling water. Drain and rinse in cold water immediately.

Remove yolk and slice the egg whites thin. Pass yolks through wire sieve and save for garnish.

Sauce:

• 1/4 cup Japanese vinegar
• 2 tablespoons sugar
• 4 tablespoons sake
• 5 tablespoons stock
• 2 teaspoons cornstarch
• 1 teaspoon salt
• 1/2 teaspoon gourmet powder

Bring above ingredients to a boil and cool. Combine boiled shrimps, string beans, and egg whites. Marinate in vinegar sauce. Garnish with egg yolks and serve.