Shrimps and mussels cooked in the traditional Japanese teriyaki sauce have a unique piquant taste and will impress even the most discerning lover of Japanese cuisine.
Making teriyaki sauce
Teriyaki sauce is a Japanese sauce commonly found in traditional cuisine. It is most commonly used for frying, but can sometimes be used as a marinade. It is based on ordinary soy sauce, which is mixed with Mirin rice wine, brown sugar and various spices. It is mainly dried or fresh ginger.
Shrimps and mussels cooked in this sauce have an original sweetish flavor. To make teriyaki sauce yourself, you will need: soy sauce (200 ml), dried ginger (50 g), brown sugar (5-6 pieces), Mirin rice wine (2 tablespoons).
Heat the soy sauce over low heat, add sugar and wait until it is completely dissolved. Then add ginger and mix thoroughly. The wine can now be added. Next, you need to keep the sauce over low heat and stir continuously. The mass should thicken. The finished sauce must be cooled.
Cooking shrimp and mussels in teriyaki sauce
You will need: frozen mussels and peeled shrimps (1 kg), onions (1 pc.), Bulgarian pepper (2 pcs.), Teriyaki sauce (200 ml).
Put the mussels in boiling water for 2-3 minutes, put them in a colander and dry. Fry the onion in a frying pan using vegetable oil, add the bell pepper, previously cut into strips. Fry for 5 minutes. Pour the shrimps and mussels into the pan.
Fry until tender (until crusty) and add teriyaki sauce. Fry in the sauce for another 2-3 minutes. Serving shrimp and mussels in teriyaki sauce is recommended with rice and vegetables.
Mussels and shrimps in teriyaki sauce with rice noodles and seaweed
This recipe can be classified as dietary, since there are only 78 kcal in one hundred grams of the finished dish.
You will need: sea cabbage (300 g), rice noodles (500 g), mussel meat and peeled shrimps (500 g), teriyaki sauce (100 ml).
Rice noodles need to be boiled and washed. Pour boiling water over the cabbage and let stand. Put the defrosted mussels and shrimps in a hot skillet and fry first without sauce, then with the addition of teriyaki sauce, stirring vigorously. When the sauce starts to stick to the pan, remove immediately from the heat, add the cabbage and stir. Put the noodles on a dish, top with shrimps, mussels and seaweed.
This spicy sauce in all its glory will reveal the unique flavor of Japanese cuisine, and even the most discerning gourmets will appreciate the unusual taste of shrimp and mussels cooked with the addition of teriyaki sauce.
