Teriyaki Shrimps Rice Bowl

Teriyaki Shrimps Rice Bowl


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


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.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.