Obtain fresh amaebi (called sweet shrimp). All this was 300 yen.
Pull the heads off the shrimp.
Peel the shells off too, and separate the shrimp, shells and heads. The shells and heads can be used to make soup stock so don't throw them out.
Rinse the peeled shrimp quickly in shochu (an appropriate amount-not the 1 tsp listed with the ingredients), and pat dry with paper towels.
Mix the peeled shrimp with 1 teaspoon of shoshu, 1/2 teaspoon salt, and sliced red chili pepper.
Put the shrimp in a jar that has been sterilized in boiling water, and leave to mature for 2 days. Stir it gently with chopsticks occasionally.
Done! They are rich and plump with a refined saltiness that is delicious. They don't keep well, so finish them within 2 to 3 days.
The shrimp shells yield great stock so don't throw them out. If you make miso soup using this stock, it's sublime! You can put the heads in the miso soup, or deep fry them dusted with flour.
Story Behind this Recipe
Rich and delicious shio kara of sweet shrimp. It's an elegant flavor.
The shrimp must be absolutely fresh! Great as a side dish with dinner too! If you use shrimp or crab shells to make a soup stock before throwing them out, your trash won't be smelly, so you can kill two birds with one stone! You can make delicious shrimp-miso with the "miso" (the brown parts) in the shrimp heads too.