I taught a class in Little Tokyo last night and it made me think of this easy and delicious recipe for Japanese Style Shrimp with Vegetables. I just love the combination of soy sauce, rice vinegar, mirin and sesame oil which come together as a light glaze for this healthy and flavorful dish. I used bell peppers and bok choy in this dish but feel free to experiment with whatever veggies you may have on hand. My kids love it when I pair this with some miso soup (super easy to make with Miso & Easy broth concentrate which I get at the gourmet section of World Market) and some store-bought mochi. They feel like we’re eating out at restaurant but at a fraction of the cost (and that’s including a cup of sake for me!)
1/3 cup lite soy sauce
2 tablespoons rice vinegar
3 tablespoons mirin
1 tablespoon sugar
1 teaspoon sesame oil
3 tablespoons canola oil, divided
1 small white onion, diced
2 teaspoons fresh minced ginger
2 garlic cloves, minced
12 ounces large shrimp, peeled and deveined
1 small red bell pepper, diced
1 small green bell pepper, diced
4 baby bok choy, chopped
toasted sesame seeds for garnish