Tsubaki's Koji Marinated Grilled Shrimp | KCET
Tsubaki's Koji Marinated Grilled Shrimp
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.
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)
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.
Connect with KCET
Many women immigrants are often forced into informal jobs that take advantage of their precarious situation, yet their contributions often go unrecognized and their labor is exploited and undervalued.
Learn how to prepare Drowned Crispy Taquitos from "Pati's Mexican Table."
Calling all dog-lovers! Explore six of the best SoCal pop-up events for your pups.
Learn how to prepare Matador Guacamole from "Pati's Mexican Table."
Jazz Singsanong of Jitlada Thai and Louis Tikaram of E.P. & L.P. transport the palate around the world with the complex flavors of Thai cuisine.
A collective of culturally connected, distinguished chefs (including Ray Garcia of Broken Spanish, Wes Avila of Guerilla Tacos, Carlos Salgado of Taco Maria, as well as Jorge Gaviria of Masienda) push forward the “Alta California” Mexican food movement.
Like carefully selected spices to a classic Indian dish, The Mahendro family contributes something special and significant to their restaurant Badmaash and to the city of L.A.
Echo Park's Tsubaki, Sonoko Sakai, Wild Live Seafood's Seiichi Yokota and Spago Beverly Hills aims to introduce Angelenos to the unique spirit of Japanese hospitality and the culture's deep culinary customs.
Cassia in Santa Monica, Good Girl Dinette in Highland Park, Red Boat Fish Sauce, and Minh Phan of Porridge & Puffs are hoping to demonstrate that there’s so much more to Vietnamese culture than banh mi, spring rolls and pho.