Nakashima’s Hibachi Shrimp
Ingredients
- 1/2 cup plus 2 teaspoons soy sauce
- 1/2 cup water
- 1 tbsp dry mustard
- 2 tbsp heavy whipping cream
- 1/2 tsp sesame seeds
- 1 tbsp ginger root, peeled and grated
- 2 tsp sugar
- 2 tbsp vegetable oil
- 1 1/3 cup zucchini, sliced
- 1 1/4 cup onion, peeled and sliced
- 2 1/8 cup bean sprouts
- Salt and pepper (to taste)
- 12 oz shrimp, peeled and deveined
- 2 3/8 cup mushrooms, sliced
- 1 tbsp lemon juice
Instructions
- 1 Mustard Sauce:
Combine ¼ c. soy sauce, ¼ c. water, dry mustard, heavy cream and sesame seeds. Mix well. Set aside.
- 2
Ginger Sauce:Combine ¼ c. soy sauce, ¼ c. water, ginger root and sugar. Mix well. Set aside.
- 3
Vegetables:Preheat a flat iron grill as high as possible. Add 1 T. oil. Add zucchini, onion and bean sprouts. Stir fry until onions are translucent. Season with salt, pepper and 1 t. soy sauce. Mix well. Place on plates.
- 4
Shrimp:Oil same grill with 1 t. oil. Add shrimp. Stir fry about 1 minute. Add mushrooms, continue to stir fry until shrimp changes color, about 2 minutes. Add a dash of salt and pepper, 1 t. soy sauce and lemon juice. Place on plates. Enjoy with bowl of rice and serve with sauces.
- 2