Sauteed Shrimp Salad

1 pound large shrimp (U16-U20), peeled and deveined
1 tablespoon chopped ginger
1 teaspoon chopped garlic
3 tablespoons rice wine vinegar
2 tablespoons soy sauce
¼ cup sake
2 tablespoons ponzu sauce
3 tablespoons canola oil
1 recipe onigiri, recipe follows

In a medium sized bowl, combine all ingredients except the shrimp and canola oil. Toss the shrimp in the soy mixture until well coated. Allow the shrimp to marinate at room temperature for 20 minutes.

In a large sauté pan over medium high heat, add the canola oil. Once the oil begins to smoke, pour the shrimp and sauce into the pan. Working quickly, continuously turn the shrimp until just pink, about 1 minute. Remove the shrimp to a separate bowl and set
aside. Continue to cook the sauce mixture until it reduces slightly, another minute or so.

To serve family style, place a large portion of onigiri in the center of a warmed serving platter. Arrange the shrimp around the rice and drizzle with the sauce from the pan. Serve immediately. Serves 4.

Courtesy of Planet Green. For more information, and the recipe for an accompanying rice dish, go to

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