Simmered Shrimp and Japanese Turnip

Use light-colored usukuchi soy sauce to bring out the color and fragrance of the ingredients.

Simmered Shrimp and Japanese Turnip
Photographed by Masashi Kuma

Recipe by
Yoshihiro Murata







Ingredients (Serves 2)

  • 1 Japanese turnip
  • Leaves from 1 Japanese turnip
  • 6 tiger shrimp (with shells and heads still attached) (180 g)
  • [Simmering broth A (1:1:15)]

    • 20 ml usukuchi soy sauce (1 1/3 tbsp)
    • 20 ml mirin (1 1/3 tbsp)
    • 300 ml dashi
  • [Simmering broth B (1:1:8)]

    • 20 ml usukuchi soy sauce (1 1/3 tbsp)
    • 20 ml mirin (1 1/3 tbsp)
    • 160 ml dashi
  • Kinome, as needed
  • Potato starch



Cut the Japanese turnip into 6 wedges, then peel the wedges and use a knife to slightly bevel the edges of the cuts. Place the Japanese turnip wedges and [simmering broth A] in a microwave-safe container and cover with plastic wrap, then microwave at 600 W for 5-6 min. Remove and let rest until safe to handle.


Boil the Japanese turnip leaves and transfer them directly to cool water, then squeeze out any excess moisture and cut into pieces 5 cm long. Add the Japanese turnip leaves to the container with the Japanese turnip wedges, and let cool together.


Remove the heads and shells from the tiger shrimp, leaving the tails attached. Cut a slit into the back of each and devein, then coat in a thin layer of potato starch.


In a pot, combine the ingredients for [simmering broth B] and bring to a boil, then add the tiger shrimp and boil until cooked through.


If you overcook the tiger shrimp, they will become tough, so remove from heat when they curl up and turn red.


Cover the container with the Japanese turnip and Japanese turnip leaves with plastic wrap and microwave for 3-4 min, then transfer the contents, along with [simmering broth A], and the cooked tiger shrimp to a serving dish. Garnish with kinome.