Botan Ebi Recipe

Prepare shrimp

If your botan ebi are whole, rinse briefly under cold water. Shell the shrimp leaving the tails intact, devein if needed by running a small paring knife along the back and removing any dark vein. Pat dry thoroughly with paper towels.

Season and lightly marinate

Place the cleaned shrimp in a shallow bowl. Sprinkle the kosher salt over them and toss gently to coat. Add rice vinegar, sugar, and sake; toss once to distribute. Let marinate at room temperature for 8–12 minutes — just long enough to slightly firm and flavor the flesh without cooking it. After marinating, drain any excess liquid and pat the shrimp dry again so they sit nicely on the plate.

Arrange shrimp

On a chilled serving plate or individual plates, arrange the botan ebi in a single layer, tails outward. If serving nigiri-style, place each shrimp over a small oblong of sushi rice (optional).

Add garnishes

Scatter microgreens around or atop the shrimp. Sprinkle the finely sliced green onion over the shrimp. If using garlic, place 1–2 thin slices atop select shrimp for those who like the extra bite. Lightly dust with coarse sea salt and a small grind of black pepper to finish.

Serve with citrus

Place lemon or yuzu wedges on the plate; instruct diners to squeeze a small amount over each shrimp just before eating to brighten the flavor.

Combine shoyu and ponzu in a small dipping bowl. Stir in grated ginger and, if desired, a small dab of wasabi and mix. Serve alongside the shrimp for diners who want a savory-citrus dip.