- Peel shrimps and remove the tails. Devein shrimps by making a whole slit along the back of the shrimp and remove the vein with the tip of a knife or your fingers and discard it. Sprinkle salt and pepper over the shrimps. Massage them with potato starch.
- Separate the broccoli into florets. Peel the broccoli stem thickly and cut it into strips. Wash a potato well and cut it in half lengthwise and then into half moons approx.0.4 inch (1cm) thick.
- Combine the miso and mayo ingredients [A] in a bowl.
- Fry the sliced potatoes in a pan with sesame oil (1/2 tbsp) over medium heat and sprinkle salt. When they become golden-brown, turn and put broccoli on potatoes. Add water and cook in low heat with a lid on top for 3 minutes. Heat without a lid until the liquid has evaporated. Remove the potatoes and broccoli from the pan.
- Fry shrimps with sesame oil (1/2 tbsp) in the same pan for 2 minutes and put the potatoes and broccoli (from Instruction 4) back in the pan. Remove the pan from heat. Combine with [A] (from Instruction 3) and serve with dried bonito flakes on top.
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*Recipe created and owned by Hikari Miso Co., LTD.
