Recipe of Japanese Cookbook For Beginners Azusa Oda

Japanese Steakhouse Golden Shrimp

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Recipe Summary Japanese Steakhouse Golden Shrimp

I've messed with this recipe for years trying to find the perfect golden sauce. This is it! Make the sauce the night before you cook the shrimp.

Ingredients | Japanese Cookbook For Beginners Azusa Oda

2 egg yolks

1 ¼ cups canola oil

1 tablespoon seasoned rice vinegar

¼ teaspoon salt

¼ teaspoon garlic powder, or more to taste

3 saffron threads, crushed, or to taste

1 pound large shrimp, peeled and deveined

1 tablespoon butter, or to taste

1 splash white cooking wine

Directions

Whisk egg yolks until smooth. Slowly drizzle the oil, a few drops at time, whisking continuously, until mixture resembles a thick custard. Slowly add rice vinegar, salt, garlic powder, and saffron, mixing until well combined. Cover your golden sauce and refrigerate until flavors meld, 8 hours to overnight.

Place shrimp on a flat work surface. Slice each horizontally through the middle, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book. Pat dry with paper towels.

Melt butter in a large skillet over medium-low heat. Arrange shrimp in a circle in the skillet, with tails touching. Spoon about 1 heaping teaspoon golden sauce over each shrimp. Add white wine; cover with a lid and steam until sauce becomes fluffy, 5 to 7 minutes. Remove shrimp carefully with a slotted spatula onto serving plates.

If sauce becomes unmanageably thick, add a little egg white. You want this to be slightly thicker than mayo.

Info | Japanese Cookbook For Beginners Azusa Oda

prep: 15 mins cook: 5 mins additional: 8 hrs total: 8 hrs 20 mins Servings: 8 Yield: 8 servings

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