2 Servings

• 7 oz shell-on shrimp
• [A] 1 packet Kayanoya Original Dashi Stock Powder (remove from the packet)
• [A] 1 tsp black pepper
• [A] 2 tbsp sake
• [A] 1/4 tsp Kayanoya Double-Aging Soy Sauce
• [A] 1 tsp grated garlic
• 1 tbsp olive oil

1. Make a shallow cut along the back of each shrimp and remove the vein. In a small bowl, mix all the ingredients [A] and set aside.
2. Heat the olive oil in a frying pan over medium heat. Sear the shrimp on both sides until lightly browned.
3. Add the [A] mixture to the pan and quickly stir-fry with the shrimp.

Tip: The key is to stir-fry the shrimp with the shells on. The umami of the shrimp combines with the dashi to create an even richer, deeper flavor.