Savory Cooked Shrimp

Name: Savory Cooked Shrimp
Yield: 10 servings
Cuisine: American
Ingredients: 5-10 Shrimp such as Black Tiger; 500 ml Water; 1 1/2 tsp Salt (for parboiling); 50 ml Cooking sake; 1 pinch Salt (to season); 3 shakes Flavor enhancer (such as Ajinomoto)

cookpad.japan @cookpad_jp

I thought up a recipe using cooking sake.

Please be sure to boil the sake in step 3 to evaporate the alcohol.
In step 5, if you turn the skewers as you remove them they will come out easily. Recipe by Pecchin

I thought up a recipe using cooking sake.

Please be sure to boil the sake in step 3 to evaporate the alcohol.
In step 5, if you turn the skewers as you remove them they will come out easily. Recipe by Pecchin

cookpad.japan @cookpad_jp

I thought up a recipe using cooking sake.

Please be sure to boil the sake in step 3 to evaporate the alcohol.
In step 5, if you turn the skewers as you remove them they will come out easily. Recipe by Pecchin

I thought up a recipe using cooking sake.

Please be sure to boil the sake in step 3 to evaporate the alcohol.
In step 5, if you turn the skewers as you remove them they will come out easily. Recipe by Pecchin

Saved

Ingredients

10 servings

5-10Shrimp such as Black Tiger
500 mlWater
1 1/2 tspSalt (for parboiling)
50 mlCooking sake
1 pinchSalt (to season)
3shakes Flavor enhancer (such as Ajinomoto)

Saved

Steps

1

Bring the water to a boil, add the salt for parboiling, and add the shelled and de-veined shrimp.
2

Some seconds after the water comes back to a boil, when the outside of the shrimp changes color, take them out. This is just to remove the fishy taste, so it's okay if they are still raw inside.
3

Put 50 ml of cooking sake in a small pot and bring to a boil. Add the flavor enhancer and a pinch of salt.
4

Add the shrimp. Simmer for a bit less than a minute. Turn off the heat, cover the pan with a lid, and leave the shrimp to steam-cook with residual heat. If you are cooking a lot of shrimp, cover with a tight fitting lid and simmer over low heat while shaking the pan.
5

If you are using the shrimp for sushi rolls, skewer the shrimp so that they won't curl up, and follow steps 2 to 4. Leave the shrimp to cool in the simmering liquid, remove the skewers, and butterfly the shrimp from the belly side.
6

If you are using the shrimp as sushi toppings, butterfly the shrimp after step 5 from the belly side.