Poached Shrimp

Prep Time

10-30 mins

Cooking Time

Less than 10 mins





Cooking with

A savory yet refreshing Shoyu soy sauce-based dip sauce.


  • 20 large or jumbo shrimp
  • 480ml kombu stock
  • 240ml Mitoku Organic Mikawa Mirin
  • 3 tbsp Mitoku Organic Shoyu Soy Sauce
  • 2 tbsp sake (or increase mirin to ⅓ cup)
  • 1 large or 2-3 small lettuce leaves per serving

For the dip:

  • 1 tbsp Mitoku Organic Shoyu Soy Sauce
  • 1 tbsp lemon juice
  • 1 tbsp water

Preparation Method

  1. Peel the shrimp, leaving the tails attached. Devein and rinse.
  2. Combine the stock, mirin, soy sauce, and sake in a medium saucepan and bring to a simmer.
  3. Add the shrimp and simmer gently until just pink (2-3 mins). Remove and drain.
  4. Combine the ingredients for the dip. Arrange individual servings of shrimp on a bed of lettuce and serve with the lemon-soy sauce dip.

Recipe by John & Jan Belleme