Trim the shrimp's head and whiskers, and trim the tails on the diagonal.
Bend the shrimp into a "U" shape and devein by sticking a bamboo skewer through the middle of the back side.
Leave the shrimp bent in a "U" shape and skewer with a toothpick. Sprinkle with sake and salt.
Bring plenty of water to a boil and add salt and shrimp. Boil for about 2 minutes over medium heat, and drain in a colander.
Simmer the combined seasonings in a pot and add the shrimp. Cover with a lid and simmer for about 3 minutes, then set aside.
When it has cooled, remove the toothpicks and place the shrimp in a container with a lid and store in the refrigerator.
Story Behind this Recipe
I always used to grill my New Year's shrimp, but they tend to toughen, so I decided to simmer them.
If you simmer too long the shrimp will become tough, so blanch them first to remove the odor, and after simmering the shrimp in the combined seasonings, leave them to absorb the flavor. I held back on the saltiness so adjust with light soy sauce to taste.