Ingredients

• 20 large or jumbo shrimp
• 480ml kombu stock
• 240ml Mitoku Organic Mikawa Mirin
• 3 tbsp Mitoku Organic Shoyu Soy Sauce
• 2 tbsp sake (or increase mirin to ⅓ cup)
• 1 large or 2-3 small lettuce leaves per serving

For the dip:

• 1 tbsp Mitoku Organic Shoyu Soy Sauce
• 1 tbsp lemon juice
• 1 tbsp water

Preparation Method

1. Peel the shrimp, leaving the tails attached. Devein and rinse.
2. Combine the stock, mirin, soy sauce, and sake in a medium saucepan and bring to a simmer.
3. Add the shrimp and simmer gently until just pink (2-3 mins). Remove and drain.
4. Combine the ingredients for the dip. Arrange individual servings of shrimp on a bed of lettuce and serve with the lemon-soy sauce dip.

Recipe by John & Jan Belleme