• Shrimpabout 10
• ★Soy sauce2 tbsp
• ★Mirin2 tbsp
• ★Sake1 cup
• ★Dashi1/2 cup

1. 1

   Remove the vein from the shrimp by inserting a bamboo skewer between the shell segments, keeping the shell intact.

2. 2

   Trim the pointed tip of each shrimp with kitchen scissors, then rinse gently and pat dry thoroughly.

3. 3

   In a small pot, combine 2 tbsp soy sauce, 2 tbsp mirin, 1 cup sake, and 1/2 cup dashi. Bring to a boil over medium heat.

4. 4

   Add 10 shrimp to the simmering broth and cook for 3-5 minutes until they are cooked through.

5. 5

   If the broth becomes cloudy, skim off any impurities with a small spoon as you cook.

6. 6

   Once the shrimp are cooked, transfer them to a tray and let cool completely. If the broth reduces too much, you can cook in batches using the same broth.

7. 7

   Strain the cooled broth for a cleaner presentation.

8. 8

   Place the cooled shrimp and broth in a ziplock storage bag, removing as much air as possible before sealing tightly.

9. 9

   Refrigerate overnight or longer, allowing the shrimp to fully absorb the flavors.

10. 10

    Stored in a sealed container in the refrigerator, shrimp made 30 days in advance will be perfectly flavorful for New Year's celebration.

11. 11

    For a more attractive finish, gently bend the shrimp at the curve using cooking chopsticks while heating.

12. 12

    Since the broth is reduced, avoid using a wide-mouth pot as it will evaporate quickly. Keep the heat moderate.

13. 13

    The leftover broth can be diluted with dashi and used in ozoni (New Year's soup) for delicious reuse.

Using head-on shrimp brings out richer flavors from the head. Remove impurities carefully during cooking for a more beautiful final presentation.

• Calories40 kcal
• Protein6 g
• Fat0.2 g
• Carbs4 g
• Sodium0.9 g