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Broiled Shrimp with Soy-Mirin Glaze

Broiled Shrimp with Soy-Mirin Glaze

Mirin is a sweet Japanese cooking wine. Blending the sweetness of mirin with salty soy sauce gets you part of the way to tare, a grilling sauce used in teriyaki.

In other words, mirin + soy = cheater’s teriyaki sauce. Or at least, pretty close to the teriyaki you’ll find in your grocery store. Next time you’re thinking of buying a bottle of teriyaki, try buying mirin instead. If you’ve got soy on hand, you’ll still be able to make whatever you intended to use teriyaki sauce for, but you’ll be able to use the mirin in a load of other recipes.

Here’s a simple recipe to get you started with a new ingredient.

Broiled Shrimp with Soy-Mirin Glaze
- serves 2 as entree, 4 as appetizer -

16 “jumbo” shrimp (“21/25s“)
1/4 C. mirin
1 Tbsp. light soy sauce
1 Tbsp. dark soy sauce
2 tsp. minced ginger
1 tsp. minced garlic
1 tsp. wasabi powder
juice of 1/2 lemon

1. Preheat the broiler.

2. Mix all of the ingredients except shrimp to make the marinade.

3. Marinate the shrimp for 10 minutes. It’s important not to go any longer, since the lemon juice will already be cooking the shrimp. You still want to broil them, not make ceviche. That’s a different recipe.

4. Place the shrimp on an oiled pan and broil for 3-4 minutes on the first side. Flip the shrimp over, brush with marinade, and broil for another minute. It really takes almost no time, especially since they were marinated.

served with miso-sesame Japanese sweet potatoes and green salad with ginger vinaigrette

served with miso-sesame Japanese sweet potatoes and green salad with ginger vinaigrette

    One Comment

    1. Jenn says:

      Dan – I tried a version of this… doubled the sauce and used it to stir-fry shrimp, asparagus and grape tomatoes and served over rice. Good!

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