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Ingredients
- 8 Shrimp with heads
- 200 ml Dashi stock
- 3 tbsp Soy sauce
- 1 tbsp Usukuchi soy sauce
- 2 1/2 tbsp Mirin
- 2 tbsp Sake
Method
- Wash the shrimp well and pat dry.
- Trim the antennae and legs to about 1cm length.
- Insert a toothpick from about the second section of shell from the tail, curling in the shrimp, and secure.
- (See photo.)
- Combine the ingredients in a pan and heat.
- Add the shrimp, and simmer for about 4 minutes while turning them.
- (If the pan is small, do it in 2 batches.)
- Put the shrimp in a shallow tray to cool down.
- Cool the simmering liquid down too.
- (Leave for about 10 minutes.)
- Divide into portions to be used in an osechi set and pack into ziplock bags.
- Pour in some of the simmering liquid and freeze.
- (Press as much air out of the bags as possible.)
