Sweet corn, shrimp and red pepper are quickly stir-fried with ginger, oyster sauce and soy, then wrapped in cold crisp lettuce. Juicy, crunchy and interactive — dinner gets to have a little fun.
Ingredients
375g Shrimp
2 ears Corn
Salt
3/4 Red bell pepper
5-6 leaves Lettuce
Grated ginger
2 osaji Cooking sake
1.5 osaji Oyster sauce
1 osaji Soy sauce
Black pepper
Potato starch
Salad oil
Steps
1. Leave 1–2 layers of husk on each ear of corn. Wet the kernels briefly, sprinkle very lightly with salt, replace the husk and wrap. Microwave at 600W until tender — about 4 minutes per ear, checking as needed. Cool slightly, then cut off and loosen the kernels.
2. Peel and devein the shrimp. Rub gently with a little potato starch, rinse thoroughly under cold water and drain very well. Cut into pieces about 1cm wide.
3. Remove the stem and seeds from the red pepper and cut into roughly 1.5cm pieces. Tear or cut the lettuce into wrap-size pieces, soak briefly in cold water until crisp, then drain thoroughly.
4. Combine the grated ginger, sake, oyster sauce, soy sauce and black pepper in a small bowl.
5. Heat the neutral oil in a large frying pan over medium-high heat. Stir-fry the shrimp for about 2 minutes, then add the corn and red pepper and stir-fry for another 2 minutes.
6. Pour in the seasoning mixture, let it bubble briefly, and toss everything together until glossy and the shrimp are fully cooked.
7. Transfer the hot filling to a serving dish and bring the cold lettuce separately to the table. Spoon, wrap, eat. Repeat with unreasonable enthusiasm.
Original Source
NHK 『3分クッキング』 August 2026 special issue, summer vegetable recipes
Tamagawa Salad 