Japanese Garlic Butter Shrimp Rice Bowl

Name: Japanese Garlic Butter Shrimp Rice Bowl
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 1 lb large shrimp, peeled and deveined; 3 tablespoons unsalted butter; 5 cloves garlic, thinly sliced; 2 tablespoons soy sauce; 1 tablespoon mirin; 1 teaspoon sake; 1/2 teaspoon sugar; 2 cups cooked Japanese short-grain rice; 2 soft-boiled eggs, halved; 2 green onions, thinly sliced; 1 tablespoon toasted sesame seeds; Shichimi togarashi (optional); Nori strips for garnish

A quick and satisfying Japanese-inspired rice bowl with plump shrimp sautéed in garlic butter, drizzled with soy glaze, and served over fluffy short-grain rice with a soft-boiled egg. Ready in 25 minutes.

Prep: PT10M

Cook: PT15M

Total: PT25M

2 servings

Ingredients

1 lb large shrimp, peeled and deveined
3 tablespoons unsalted butter
5 cloves garlic, thinly sliced
2 tablespoons soy sauce
1 tablespoon mirin
1 teaspoon sake
1/2 teaspoon sugar
2 cups cooked Japanese short-grain rice
2 soft-boiled eggs, halved
2 green onions, thinly sliced

Instructions

1
Cook Japanese short-grain rice according to package directions. Keep warm.
2
Bring a pot of water to boil. Gently lower eggs in and boil for exactly 6.5 minutes. Transfer to ice bath immediately. Peel when cool.
3
Pat shrimp dry with paper towels and season lightly with salt.
4
Melt butter in a large skillet over medium-high heat. Add sliced garlic and cook for 1 minute until golden.
5
Add shrimp in a single layer. Cook 2 minutes per side until pink and curled.
6
Mix soy sauce, mirin, sake, and sugar. Pour into the skillet and toss shrimp to coat. Cook 30 seconds until glaze thickens.
7
Divide rice between two bowls. Arrange garlic butter shrimp on top.
8
Place a halved soft-boiled egg alongside the shrimp.
9
Garnish with green onions, sesame seeds, nori strips, and shichimi togarashi if desired.

Japanese Garlic Butter Shrimp Rice Bowl

Ingredients

Instructions

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