400g shrimps (shelled, deveined with the tail intact)
2 bowl cooked rice
1 ½ tbsp kikkoman soy sauce
½ tsp grated young ginger
1/8 tsp garlic powder
1 tbsp honey
2 tbsp dark brown sugar
½ cup water
Thickener: (mixed well)
1 tbsp corn starch
1 tbsp water
1 tsp toasted white sesame seeds
¼ cup blanched frozen green peas
- In a skillet, add in kikkoman soy sauce, grated young ginger, garlic powder, honey, dark brown sugar and water. Bring to a boil and simmer until the dark brown sugar dissolved.
- Gradually add in corn starch solution until desired consistency.
- Add in shrimps, simmer until just cooked.
- To serve: place ½ portion of the teriyaki shrimps on top of each rice bowl with cooked rice, garnish with some toasted white sesame seeds and blanched frozen green peas. Serve.