Ingredients

• 1 pound large or jumbo shrimp
• 2½ tbsp Mitoku Toasted Sesame Oil
• 1 large onion, halved and thinly sliced lengthwise
• 3½ cups sliced mushrooms
• 2 cloves garlic, finely minced
• 2 tbsp sake or dry white wine
• 3 scallions, thinly sliced on the diagonal

MARINADE:

• 3 tbsp Mitoku Sweet White Miso
• 3 tbsp Mitoku Mirin
• 2 tbsp sake or dry white wine
• 1 tsp Mitoku Shoyu Soy Sauce
• 2 tsp fresh ginger juice

Preparation Method

1. Peel and devein shrimp, leaving on the tails.
2. Combine marinade ingredients in a small bowl and mix well.
3. Add shrimp, toss to coat well, and marinate 45 minutes to an hour, stirring occasionally.
4. Heat oil in a wok or frying pan over medium-high heat. Shake excess marinade off shrimp and sauté them until just pink (2 minutes). Remove shrimp and set aside.
5. If necessary, add another tsp of oil to moisten the pan. Sauté onion until tender, stirring quickly and constantly to prevent burning. Next, add mushrooms and garlic, and sauté until fragrant (2-3 minutes).
6. Add sake or wine and 1 tbsp of marinade and toss. Add scallions and sauté until just wilted but still bright green (about 30 seconds). Add shrimp and toss.
7. Remove from pan and serve immediately.

Recipe by John & Jan Belleme