Peel-and-eat shrimp with green tea and shochu from Donabe: Traditional and Modern Japanese Clay Pot Cooking (page 203) by Naoko Takei Moore and Kyle Connaughton

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Yuzu-scented sweet vinegar seasoning

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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