Bottle Gourd with Shrimp in Savory Broth

Steps

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1. 1
   Clean the fresh shrimp: remove the head and shell; if using large shrimp, cut along the back to remove the vein. Gently massage the shrimp with salt and cornstarch, add a little water and stir, then rinse thoroughly with clean water and pat dry.
   ▶ ≈0:18
2. 2
   Marinate the shrimp: add two pinches of salt, one teaspoon of sugar, one teaspoon of white pepper, and 5cc of sake. Mix thoroughly until no excess liquid remains at the bottom. Arrange on a plate and refrigerate until needed. Reserve the shrimp heads for making broth.
   ▶ ≈1:20
3. 3
   Prepare the bottle gourd: cut into rolling chunks—halve it twice, then cut while rotating the vegetable to create three-dimensional, irregular pieces.
   ▶ ≈2:42
4. 4
   Prepare the garnishes: slice the young ginger thinly, then cut into fine strands (about 15 grams); trim the enoki mushrooms into small pieces, gently separate the base, and set aside in a bowl.
   ▶ ≈3:01
5. 5
   Make the clam broth: combine 12 to 15 clams with 100ml cold water and 2 tablespoons of sake, cover, and simmer over medium heat until the clams open. Uncover, shake the pot to confirm all are cooked, and set aside.
   ▶ ≈3:54
6. 6
   Infuse the ginger: heat olive oil over medium heat in the pan, add the ginger strands to the cold pan to bloom their aroma. When fragrant and sizzling, add the bottle gourd.
   ▶ ≈4:44
7. 7
   Cook the bottle gourd: season with a pinch of salt and pepper, add half of the green onion and toss to combine. If the pan becomes dry, add a splash of broth for extra flavor.
   ▶ ≈5:01
8. 8
   Cook the shrimp: push the bottle gourd to the side and add the marinated shrimp, stirring gently over medium-low heat. Remove when just cooked through (still slightly translucent), cover to keep warm, and set aside to prevent overcooking.
   ▶ ≈5:19
9. 9
   Add the mushrooms and broth: stir in all the enoki mushrooms, then pour in approximately 100ml of the clam broth. Simmer to soften the bottle gourd and mushrooms, letting the clam flavor infuse the dish.
   ▶ ≈5:50
10. 10
    Final assembly: return the clam meat to the pot and simmer together, stirring to combine and checking the consistency. Return the shrimp to the pan and toss together. If a thicker sauce is desired, make a slurry with cornstarch and water and add it to thicken.
    ▶ ≈6:15
11. 11
    Serve: plate the bottle gourd with shrimp and pour the flavorful broth over steamed rice. Enjoy this light and savory rice-pairing dish.
    ▶ ≈6:45