Skip to main content

Tsubaki's Koji Marinated Grilled Shrimp

Tsubaki menu | Courtesy of Life & Thyme
Support Provided By

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 S2 E3: Omotenashi.
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. 
 

Support Provided By
Read More
Miguel Lepe stands in between two rows of grape vines, the vines' leaves a golden yellow and orange color. Miguel is wearing a olive jacket over a gray shirt and jeans and is holding a wine glass at his hip. The glass is halfway filled with a red wine.

Rooted in Struggle: Meet Mexican Americans Working in the Wine Industry

Only about 50 wineries in California are owned by Mexican Americans. A 'drop in the bucket' amid the thousands of wineries in the state.
A small, brown pot of biryani. Next to it is a small bowl with brown spices.

The Complexity and Regionality of India's Biryani in Southern California

Every regional biryani elicits different memories for different people based on where their favorite biryani comes from. Indian expat Nandita Godbole explores Indian biryani's regional expressions and histories throughout Southern California, from Irvine-based Masala Bae's Sindhi biryani to Artesia-based Podi Dosa's Dindigul Thalakapatti biryani.
A man points to something in the water while others gather seaweed in baskets at the beach.

Seaweed: A Sustainable Harvest Finds Resurgence in San Luis Obispo

A new cadre of San Luis Obispo County residents are reviving the practice of harvesting the ocean's bounty.