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Tsubaki's Koji Marinated Grilled Shrimp

Tsubaki menu | Courtesy of Life & Thyme
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A beautifully simple dish that brings together the freshness of the sea with the delicious taste of garlic, shio koji and lemon over the grill. Perfect for easy going barbecues.

Learn more about Japanese cuisine in Los Angeles with "The Migrant Kitchen." Watch <a data-cke-saved-href="https://www.kcet.org/shows/the-migrant-kitchen/episodes/omotenashi" href="https://www.kcet.org/shows/the-migrant-kitchen/episodes/omotenashi">S2 E3:&nbsp;Omotenashi</a>.
Omotenashi

INGREDIENTS

1 pound large, head-on shrimp (we use new Caledonian blue prawns) 
½ pint shio koji 
3 cloves of garlic, grated
30 grams of ginger
garlic oil (equal parts garlic and canola oil simmered for an hour, then strained) 
lemon
espelette pepper

Koji Marinated Shrimp | Courtesy of Tsubaki
Koji Marinated Shrimp | Courtesy of Tsubaki

INSTRUCTIONS

1. Butterfly and devin shrimp, keeping shells intact. 
2. Mix the koji together with the ginger and garlic. 
3. Lightly brush each shrimp with the koji mixture, just enough to coat. The koji is very salty so a little goes a long way. 
4. Grill over charcoal, shell side down, until the meat begins to turn opaque
5. Remove from grill and char the tops of the shrimp with a kitchen torch or under a broiler. 
6. Finish with a drizzle of garlic oil, lemon zest and a sprinkle of espelette pepper.
7. Serve with lemon wedges. 
 

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