20 large or jumbo shrimp
2 cups kombu stock (see Kombu Recipes for this simple stock)
1 cup Mikawa Mirin
3 tablespoons Shoyu
2 tablespoons sake (or increase mirin to 1/3 cup)
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1 tablespoon shoyu
1 tablespoon lemon juice
1 tablespoon water
1 large or 2-3 small lettuce leaves per serving
Peel shrimp, leaving tails attached. Devein and rinse. Combine stock, mirin, shoyu, and sake in a medium saucepan and bring to a simmer. Add shrimp and simmer gently until just pink (2-3 minutes). Remove and drain. Combine the shoyu, lemon, and water. Arrange individual servings of shrimp on a bed of lettuce and serve with lemon-shoyu dip.