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Ingredients
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Shrimp & Marinade
Teriyaki Sauce
Vegetables & Aromatics
Fats & Finish
To Serve (optional)
Method
Shrimp & Marinade
Marinate the shrimp
Pat shrimp dry with paper towels. In a bowl, combine 1 tbsp soy sauce, 1 tbsp mirin, 1 tbsp sake, 1 tsp grated ginger, 1 tsp minced garlic and 1 tsp cornstarch. Add shrimp and toss to coat. Marinate for 10–15 minutes at room temperature (or up to 30 minutes in refrigerator). Drain shrimp briefly before cooking, reserving marinade.
Teriyaki Sauce
Make the sauce
In a small bowl whisk together 3 tbsp soy sauce, 2 tbsp brown sugar, 1 tbsp mirin, 1 tsp rice vinegar and 3 tbsp water. In a separate small cup stir 1 tsp cornstarch with 1 tbsp cold water to make a slurry. Keep both nearby.
When ready to cook, heat a small saucepan over medium heat, add the prepared teriyaki mixture and bring to a gentle simmer. Stir in the reserved marinade (if using). Whisk in cornstarch slurry and cook 1–2 minutes until sauce thickens and becomes glossy. Remove from heat and stir in 1/2 tsp sesame oil. Keep warm.
Vegetables & Aromatics
Cook mushrooms and aromatics
Heat a large skillet or teppan/griddle over medium-high heat until hot. Add 2 tsp neutral oil and 1 tsp butter. Add 8 oz sliced mushrooms and sauté 2–3 minutes until they begin to brown. Add 1/2 cup thinly sliced yellow onion, 1/2 tsp minced garlic and 1/2 tsp grated ginger. Season lightly with 1/8 tsp black pepper and 1/4 tsp salt. Continue cooking 2–3 minutes until onions are softened and mushrooms are golden. Push vegetables to the side of the pan.
Shrimp & Final Assembly
Cook the shrimp
Increase heat to high. Add a touch more oil if pan is dry. Spread shrimp in a single layer on the hot surface and cook 1.5–2 minutes per side (depending on size) until opaque and just cooked through. Sprinkle 1/4 tsp red pepper flakes over shrimp now if you want extra heat.
Combine with sauce
Return vegetables next to shrimp (or mix together) and pour the warm teriyaki sauce over the shrimp and mushrooms. Toss or flip everything together for 30–60 seconds to evenly coat and let sauce glaze the ingredients. Taste and adjust seasoning with a pinch more salt or a squeeze of lemon if desired.
Finish and garnish: Remove from heat. Stir in 1/2 tsp sesame oil, sprinkle 1 tsp toasted sesame seeds and 2 tbsp sliced scallions over the dish. Serve immediately over 2 cups steamed rice, with lemon wedges on the side.