Peel off the shells of the shrimp and remove the back vein. Rinse with water and sprinkle with katakuriko. Drain the water and season with white wine (or sake), salt, and pepper.
Scrape off the skin from the bottoms of the asparagus and cut into 3 cm long diagonal slices.
Boil the cut asparagus in salted water or microwave to soften.
Heat olive oil or butter in a frying pan. Add the shrimp and then the asparagus and quickly stir-fry.
Immediately add the ☆ flavoring ingredients. Lightly cook and combine the flavor to finish!!
It's great as a part of your bento.
Story Behind this Recipe
I made this quickly while making my everyday bento.
Since the shrimp will toughen if they're cooked for a long time, stir-fry this quickly. I used whiteleg shrimp and mini asparagus for this recipe. If you're using black tiger shrimp and regular sized asparagus, adjust the flavoring ingredients as necessary.