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Osechi That Can Be Made In Advance and Frozen - Shrimp Simmered In Umami Sauce

Osechi That Can Be Made In Advance and Frozen - Shrimp Simmered In Umami Sauce

This is an easy simmered shrimp dish that can be made in mid-December. The "miso" in the shrimp heads makes a delicious stock. The photo shows the shiny shrimp before they're cooked.

Ingredients: 8 shrimp

Shrimp with heads
8
★Dashi stock
1 cup (200 ml)
★Soy sauce
3 tablespoons
★Usukuchi soy sauce
1 tablespoon
★Mirin
2 1/2 tablespoons
★Sake
2 tablespoons

Steps

1. Wash the shrimp well and pat dry. Trim the antennae and legs to about 1cm length. Insert a toothpick from about the second section of shell from the tail, curling in the shrimp, and secure. (See photo.)
2. Combine the ★ ingredients in a pan and heat.
3. Add the shrimp, and simmer for about 4 minutes while turning them. (If the pan is small, do it in 2 batches.)
4. Put the shrimp in a shallow tray to cool down. Cool the simmering liquid down too. (Leave for about 10 minutes.)
5. Divide into portions to be used in an osechi set and pack into ziplock bags. Pour in some of the simmering liquid and freeze. (Press as much air out of the bags as possible.)

Story Behind this Recipe

This is part of a series of osechi (New Year's feast food) items that can be made in advance during busy December and frozen. There are a lot of recipes, so please give some a try! These shrimp aren't just for New Year's; they are very useful year round in bentos as well.