Hibachi Shrimp with Japanese White Sauce

Hibachi shrimp served with snow peas and yellow onions topped with Japanese white sauce.

  1. Prepare Japanese white sauce: In medium mixing bowl, combine eggs, lemon juice, yuzu juice, salt, vinegar, miso and water. Whisk to thoroughly combine.
  2. While whisking, add 1 ¾ cups vegetable oil, a few drops at a time, to create emulsion. Pour in slow stream, beating well after each addition. Texture should be similar to thick mayonnaise. Reserve white sauce.
  3. Prepare hibachi shrimp: Preheat griddle to 350°F. Add 1 tsp. oil to hot griddle.
  4. Add onions. Sauté 1 minute.
  5. Add peas and shrimp. Sauté until shrimp are opaque and almost fully cooked.
  6. Ladle 4 Tbs. white sauce over shrimp and vegetables; do not mix.
  7. Pour 2 Tbs. water around edge of griddle; cover. Let steam 1 minute. Uncover.
  8. Gently remove shrimp and veggies from pan and serve immediately.

  • Serve over rice or rice noodles

  • Daypart suggestion: lunch or dinner

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