3 sliced shallots
1 cup sake
2 cups chicken stock
3 tablespoons shiro miso
1/2 pound unsalted butter, chilled, 1/2-inch cubes
8 large shrimp, cleaned, deveined, peeled, tail on and butterflied
8 large shiso leaves
House steamed rice (brown/white combo)
Kosher salt and freshly ground black pepper
In a 2-quart casserole over medium heat, melt 1 tablespoon butter and saute the ginger and shallots until soft, about 4 minutes. Deglaze with sake and reduce by half. Add chicken stock and reduce by half. Whisk in miso and check for flavor. Reduce heat to low and, using a hand blender, add butter a few cubes at a time, emulsifying as you go (monte au beurre), being careful not to break. Meanwhile, season the shrimp and place a shiso leaf, shiny-side down, inside each shrimp and skewer to keep intact. Place in miso-butter and poach for 8-10 minutes. Serve on a small bowl of rice.
2006 "Bien Nacido - Y Block" Qupe Chardonnay From Santa Maria Valley, Santa Barbara County, California. From a cool vintage, therefore flavor is leaning more towards citrus and minerality. Grapes are whole cluster pressed. Aged in French oak.