Miku Toronto’s new recipe for National Shrimp Day May 9

Miku Toronto Releases Two New Recipes

Just in time for National Shrimp Day on May 9 and the Spot Prawn harvest Miku Toronto has released the recipes for the Yuzu Cocktail Sauce and the Wasabi Chimichurri Sauce, the perfect sauces to complement a plate of freshly-cooked prawns.

Leave the store-bought concoctions on the shelf because once you taste these flavourful sauces you will be hooked. Pair them with a mouth-watering selection of prawns, shrimps, or crabs as a delicious appetizer or amuse-bouche.

Miku Prawn Cocktail Sauce


Yuzu Cocktail Sauce


• 1 1/2 cup ketchup

• 2 Tbsp Tonkatsu Sauce

• 1 1/2 Tbsp horseradish

• 2 shakes of Tabasco

• 50 ml yuzu juice

Wasabi Chimichurri


• 1 bunch mint leaves minced

• 1 bunch cilantro leaves minced

• 1/2 Tbsp capers chopped

• 1 tsp garlic chopped

• 2 tsp anchovy paste

• 200 ml olive oil

• 10 ml lemon juice

• 20 ml honey

• 3 1/2 Tbsp wasabi paste

• 1 1/2 tsp salt

• 1 1/2 tsp black pepper

Method: Combine ingredients for each sauce in two separate bowls and mix thoroughly.



• 2 lbs prawns size 16/20

• 1 onion head large diced

• 1/2 fennel head

• 5 sprigs thyme leaves

• 2 bay leaves

• 2 1/2 tsp salt

• 5 L water

• 500 ml white wine

Method: Combine all ingredients in a large pot. Bring to boiling point and with a thermometer, monitor the temperature until it reaches 90C . Remove the prawn and place in a container and strain some of the cooking liquid. Place prawns in an ice bath and let them cool down completely. Remove prawns once completely cooled and enjoy with the accompanying sauces.

About Aburi Restaurants Canada Ltd.

“I don’t just want a business. I want to create a culture and a community.” – Seigo Nakamura

Seigo Nakamura, owner of the Tora Corporation in Japan, is the visionary behind Aburi Restaurants’ Miku, Miku Toronto, Minami, Gyoza Bar, and the newest TORA. His unique concepts and business strategies have led to the creation and spread of Aburi style cuisine across Canada. A trendsetter in all aspects, Seigo is never satisfied with settling for the norm. His unique twist on Aburi cuisine was created over a decade ago, by innovating the idea of traditional Japanese flame-searing with the decadent and creamy sauces of French cuisine. Driven by this unconventional concept, Seigo set out to introduce this fresh and addictive Aburi cuisine to the world.

Seigo also promotes the unique company philosophy of ‘Ningenmi’. Literally translated as ‘the human flavour,’ Ningenmi is a Japanese term used to refer a person with outstanding humanly qualities: sincerity, thoughtfulness, and passion. Seigo is a strong advocate of spreading ningenmi to his team, promoting a positive team dynamic within his restaurants.

Media release and images provided by Razan Monzer, Butter PR.

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