Simmered Shrimp and Summer Vegetables

Simmered Shrimp and Summer Vegetables

A colorful sesame-seasoned summertime dish.

Cooking time
25 minutes+
  • Nutrition facts are for one serving.
  • Time to cool is not included in the cooking time.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

400 g (14.1 oz.)



100 g (3.5 oz.)


a dash


200 ml (6.8 fl. oz.)

1 Tbsp

a dash


  1. Peel the winter melon, cut into large, bite-size pieces and round off the edges. Place into a pot with plenty of water and boil until soft.
  2. Remove stems from the okra, boil in lightly salted water and slice diagonally into 3 equal-size pieces. Remove stems from the eggplants, peel and chop into large chunks.
  3. Boil the edamame in lightly salted water, remove from pods and peel off the thin skin.
  4. Devein the shrimps and place into a small pot. Pour in the cooking sake and salt, simmer and then allow to cool before removing the shells.
  5. Heat (A), the okra and the eggplant in a pot until the eggplant is soft. Add in the winter melon, simmer for about 5 minutes, add in the shrimp and edamame, bring to a simmer once more and then serve into bowls.

Cooking Basics

Eggplants - random cut

Cut off the stem, and rotate the eggplant as you cut up from one end.

Shrimp - deveining

Shrimp or prawns have a dark-colored intestinal tract (often called a vein) running down the length of their back, this needs to be removed. For shrimps in shells, before removing the shell, place a toothpick into the 2nd to 3rd abdominal segment from the head and gently remove this. By slightly bending the back this process is made easier. For headless shrimp, quite often the intestinal tract has been removed with the head.


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