Teriyaki Shrimps Rice Bowl

Teriyaki Shrimps Rice Bowl

Ingredients:

400g shrimps (shelled, deveined with the tail intact)

2 bowl cooked rice

Teriyaki Sauce:

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

Garnishing:

1 tsp toasted white sesame seeds

¼ cup blanched frozen green peas

Preparation Instructions:

  1. 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.
  2. Gradually add in corn starch solution until desired consistency.
  3. Add in shrimps, simmer until just cooked.
  4. 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.
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