Sunday, November 11, 2012

Donabe recipe...Miso-lime Jumbo Shrimp in Iga-yaki Toban

When I don't have time, this dish saves so much time and makes a very nice savory main course.  I love it!  You just quickly marinade the shrimp and cook in the Iga-yaki donabe skillet, "Toban".  Once it's ready, you can take the toban right to the table to enjoy.

Miso-lime Jumbo Shrimp in Toban

1. To make the marinade, whisk together 2T miso, 1 clove garlic (grated), 1tsp grated ginger, 2T lime juice, 1tsp sake, 1/2T sesame oil, and 1.5T olive oil.
2. Peel 8 jumbo shrimp and marinade in the miso sauce for 10-15 minutes.

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3. Pan-sear the shrimp in the oiled Toban both sides until cooked through.

4. Serve with cilantro and some la-yu (hot chili oil)

Happy donabe life.