Wash the shrimp in cold salt water, stick a toothpick into the appropriate spot on the trunk, and remove the veins.
Boil for about 2 minutes in hot water with a bit of salt and sake, and strain in a sieve.
Bring the ingredients listed under A to a boil in a pot, add the shrimp from Step 2, and turn off the heat after about 2 minutes. Let it cool in the broth.
After it has cooled, put it in the refrigerator while still in the broth, and let it sit for about half a day to soak up the flavors.
Story Behind this Recipe
I made this for Osechi, the traditional New Years feast.
The shrimp will become tough if you overcook them, so please just quickly simmer them. They are cooled in the broth so they will be nice and tender, and soak up all the flavor too for a delicious result!