Savory Cooked Shrimp
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
Savory Cooked Shrimp
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
Cooking Instructions
- 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.
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