6 pieces 16/20 extra large shrimp tails (peeled and deveined)
1 teaspoon wasabi oil
1 tablespoon Mishima wasabi furikake
(prepared seasoned radish mix)
3 6-inch bamboo skewers
1 4-pound smooth, clean river rock
(heated in oven at 550°F for 2 hours)
Chuka (Chinese-style) Dressing
2 tablespoons grapeseed oil
1 teaspoon sesame oil
1 tablespoon soy sauce
1 teaspoon sesame seeds
Ishiyaki is the process of cooking on a hot stone (‘ishi’ means stone, ‘yaki’ means grill). It’s one of the purest and healthiest forms of cooking, searing the food’s exterior while steaming its interior, all without adding any outside flavor.
Whisk Chuka Dressing ingredients together. Skewer the shrimp in twos. Toss together the wasabi oil and furikake, pour on shrimp, then place shrimp skewers on the hot rock. When you turn them over, add the Chuka Dressing. Total cooking time is about 5 minutes, according to doneness. Makes 1 serving.