Osechi That Can Be Made In Advance and Frozen - Shrimp Simmered In Umami Sauce

Name: Osechi That Can Be Made In Advance and Frozen - Shrimp Simmered In Umami Sauce
Yield: 8 servings
Cuisine: American
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

cookpad.japan @cookpad_jp

This is part of a series of osechi (New Year's feast food) items that can be made in advance during busy December and frozen. There are a lot of recipes, so please give some a try! These shrimp aren't just for New Year's; they are very useful year round in bentos as well.

The flavors will penetrate the shrimp while they are frozen. Defrost them naturally, or under running water. For 8 shrimp. Recipe by moriam

cookpad.japan @cookpad_jp

The flavors will penetrate the shrimp while they are frozen. Defrost them naturally, or under running water. For 8 shrimp. Recipe by moriam

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Ingredients

8 servings

8Shrimp with heads
200 ml★Dashi stock
3 tbsp★Soy sauce
1 tbsp★Usukuchi soy sauce
2 1/2 tbsp★Mirin
2 tbsp★Sake

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Steps

1

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.)
2

Combine the ★ ingredients in a pan and heat.
3

Add the shrimp, and simmer for about 4 minutes while turning them. (If the pan is small, do it in 2 batches.)
4

Put the shrimp in a shallow tray to cool down. Cool the simmering liquid down too. (Leave for about 10 minutes.)
5

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.)