SAUTÉED SHRIMP AND SQUID WITH LEMON SOY SAUCE
Soy sauce is usually incorporated into sautéed or stir-fry dishes during cooking, but this recipe is unique in that lemon soy sauce is poured over the completed dish. Sweetened lemon adds sparkle to the great match of soy sauce, whole grain mustard and sake.
305 kcal Protein 23.5 g Fat 13.7 g (per person)
Lemon Soy Sauce
- 3 T water
- 3 T granulated sugar
- 6 slices of non-treated lemon
- 2 t whole grain mustard
- 1 T + 1 t Kikkoman Soy Sauce
- 4 T sake
- 8-10 shrimp, 230-340 g (1/2 - 3/4 lb.)*, shelled and deveined
- 1 t sake
- 10 snow peas
- 1 T + 3 T olive oil
- 6 halved mushrooms (60 g / 2 oz.)
- 1/2 t lemon juice
- 10 cm/ 4 in. thick part of celery stalk, stringed and thinly sliced
- 1/2 clove garlic, cut in half
- 8-10 small fresh calamari, 230-340 g (1/2 - 3/4 lb.)*; head and body separated, cartilage removed, rinsed and patted dry
- Parsley, leaves only, torn into small pieces
- Salt and white pepper
- Prepare the lemon slices for the sauce by putting sugar and water in a small saucepan; bring to a boil, then reduce heat. Add 6 lemon slices. After 10 seconds turn the slices over, turn off heat, set aside and allow lemons to steep and cool for at least 10 minutes. Then mince up the lemons and set aside until just before serving, when they will be added to complete the sauce.
- To make sauce, mix whole grain mustard, 1 T + 1 t soy sauce and 4 T sake in a small milk pan. Bring to a boil and remove from heat; set aside.
- Slice shrimp into two pieces each, using the sogi-giri cutting technique (long, thin diagonal cuts). Sprinkle 1 t sake over the shrimp and set aside.
- String the snow peas; parboil in salted water, then plunge into cold water and drain.
- In a frying pan, heat 1 T olive oil and sauté mushrooms over high heat. Add 1/2 t lemon juice and the celery slices; sauté until slightly softened. Remove from frying pan.
- Put 3 T olive oil into the same frying pan, add garlic and cook slowly over low heat. Remove the garlic from the pan when it becomes aromatic. Add the shrimp. When both sides turn slightly red, add calamari. Stir briefly over high heat.
- Return reserved mushrooms and celery to the pan; add snow peas and parsley, as well as a light seasoning of salt and pepper; stir.
- Add the minced lemon to the sauce and mix. Drizzle the sauce over the dish to taste and serve immediately with the remaining sauce on the side.
* The amount of shrimp and calamari should total 340 to 460 g (3/4 to 1 lb.). If more shrimp is preferred, reduce the amount of calamari.
Recipe by Michiko Yamamoto
1 C (U.S. cup) = approx. 240 ml; 1 T = 15 ml; 1 t = 5 ml