Sake-Steamed Shrimp



  • 1 cup sake

  • 10 shiso leaves

  • 20 medium shrimp, peeled and deveined

  • ½ cup Sushi Rice

  • 4 tablespoons low-sodium soy sauce

  • 4 teaspoons prepared wasabi paste


  1. In a large saucepan, combine the sake with 1 cup of water and 2 shiso leaves and bring to a boil. Reduce the heat and simmer. Add the shrimp and poach until light pink and the tails are curled, about 3 to 5 minutes.

  2. For each serving, spread 2 tablespoons of Sushi Rice in a rectangle. Lay 2 shiso leaves on top and arrange 5 shrimp, tail end up, on the shiso leaves. Serve with 1 tablespoon soy sauce and 1 teaspoon wasabi paste.

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