For New Year's! Simmered Shrimp
Shrimp symbolize long life. They are an absolute necessity for Osechi, the New Year's meal.
Make sure to cook the sake and mirin first so that the alcohol can cook off.
Marinate the shrimp with the cooled simmered liquid.
Straining the liquid creates a beautiful end result. For 5 servings. Recipe by Cooking S Papa
For New Year's! Simmered Shrimp
Shrimp symbolize long life. They are an absolute necessity for Osechi, the New Year's meal.
Make sure to cook the sake and mirin first so that the alcohol can cook off.
Marinate the shrimp with the cooled simmered liquid.
Straining the liquid creates a beautiful end result. For 5 servings. Recipe by Cooking S Papa
Cooking Instructions
- 1
Remove the hard section and the antennae from the head of the shrimp. It's easy to do this using kitchen scissors.
- 2
Use a toothpick to remove the vein from the back.
- 3
Put the mirin and sake in a pot and cook off the alcohol.
- 4
Add the soy sauce and dashi stock. When it comes to a boil, add the shrimp. Simmer on low heat for 5 minutes. Gently skim off the scum.
- 5
Place a paper towel or sheet of aluminum foil on top of the ingredients to use as a drop-lid while it's simmering. I used a paper towel.
- 6
After 5 minutes, cool the shrimp and the liquid separately.
- 7
You can leave the liquid as-is, but it will be a lot nicer if you strain it through a paper towel. I used a coffee filter to strain it.
- 8
Once cooled, cover the shrimp with a paper towel and pour the simmered liquid over them. Let them sit for 1 hour so that they can absorb the flavor. If you can, leave them sitting overnight.
- 9
Arrange on a dish, garnish with nandina leaves, and it's done!
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