A classic New Year's dish! Simmering shrimp in a flavorful broth makes them tender and luxurious. Since it keeps well, it's perfect for busy holiday cooking!
Ingredients
2 servings- Shrimpabout 10
- ★Soy sauce2 tbsp
- ★Mirin2 tbsp
- ★Sake1 cup
- ★Dashi1/2 cup
Directions
20 min- 1
Remove the vein from the shrimp by inserting a bamboo skewer between the shell segments, keeping the shell intact.
- 2
Trim the pointed tip of each shrimp with kitchen scissors, then rinse gently and pat dry thoroughly.
- 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
Add 10 shrimp to the simmering broth and cook for 3-5 minutes until they are cooked through.
- 5
If the broth becomes cloudy, skim off any impurities with a small spoon as you cook.
- 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
Strain the cooled broth for a cleaner presentation.
- 8
Place the cooled shrimp and broth in a ziplock storage bag, removing as much air as possible before sealing tightly.
- 9
Refrigerate overnight or longer, allowing the shrimp to fully absorb the flavors.
- 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
For a more attractive finish, gently bend the shrimp at the curve using cooking chopsticks while heating.
- 12
Since the broth is reduced, avoid using a wide-mouth pot as it will evaporate quickly. Keep the heat moderate.
- 13
The leftover broth can be diluted with dashi and used in ozoni (New Year's soup) for delicious reuse.
Tips
Using head-on shrimp brings out richer flavors from the head. Remove impurities carefully during cooking for a more beautiful final presentation.
Nutrition
Per serving- Calories80 kcal
- Protein12 g
- Fat1 g
- Carbs8 g
- Sodium1.8 g
A classic New Year's dish! Simmering shrimp in a flavorful broth makes them tender and luxurious. Since it keeps well, it's perfect for busy holiday cooking!
Ingredients
2 servings- Shrimpabout 10
- ★Soy sauce2 tbsp
- ★Mirin2 tbsp
- ★Sake1 cup
- ★Dashi1/2 cup
Directions
20 min- 1
Remove the vein from the shrimp by inserting a bamboo skewer between the shell segments, keeping the shell intact.
- 2
Trim the pointed tip of each shrimp with kitchen scissors, then rinse gently and pat dry thoroughly.
- 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
Add 10 shrimp to the simmering broth and cook for 3-5 minutes until they are cooked through.
- 5
If the broth becomes cloudy, skim off any impurities with a small spoon as you cook.
- 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
Strain the cooled broth for a cleaner presentation.
- 8
Place the cooled shrimp and broth in a ziplock storage bag, removing as much air as possible before sealing tightly.
- 9
Refrigerate overnight or longer, allowing the shrimp to fully absorb the flavors.
- 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
For a more attractive finish, gently bend the shrimp at the curve using cooking chopsticks while heating.
- 12
Since the broth is reduced, avoid using a wide-mouth pot as it will evaporate quickly. Keep the heat moderate.
- 13
The leftover broth can be diluted with dashi and used in ozoni (New Year's soup) for delicious reuse.
Nutrition
Per serving- Calories80 kcal
- Protein12 g
- Fat1 g
- Carbs8 g
- Sodium1.8 g
Tips
Using head-on shrimp brings out richer flavors from the head. Remove impurities carefully during cooking for a more beautiful final presentation.