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1
In a small saucepan, combine the sake, mirin, soy sauce and sugar and boil over moderate heat until reduced to 1/2 cup, 15 to 20 minutes.
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2
Transfer the dressing to a bowl to cool.
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3
Bring a large pot of lightly salted water to a boil.
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4
Add the shrimp and simmer until they are pink, curled and just cooked through, about 5 minutes.
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5
Using a slotted spoon, transfer the shrimp to a bowl of cold water to cool.
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6
Drain them thoroughly and pat dry.
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7
Return the water in the saucepan to a boil.
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8
Add the asparagus and cook until just tender, about 2 minutes.
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9
Refresh under cold water, drain and pat thoroughly dry.
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10
Cut the asparagus on the diagonal into 2-inch lengths.
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11
Peel the shrimp, leaving the last section of the tail shell on.
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12
Using a thin sharp knife, slice each shrimp into thirds lengthwise, stopping when you reach the tail.
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13
Remove and discard the dark intestinal veins.
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14
Refrigerate the shrimp until chilled.
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15
Soak the wakame in a large bowl of cold water until pliable and tender, about 5 minutes.
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16
Drain and rinse the wakame, squeezing out as much water as possible.
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17
Toss the wakame with all but 2 tablespoons of the dressing and mound it on 8 salad plates.
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18
Fan out the shrimp on top of the wakame and arrange the some of the asparagus alongside.
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19
Drizzle with the remaining dressing.
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20
Garnish each plate with a small spoonful of wasabi and mayonnaise and serve.
