Miso Marinated Shrimp • For News Years and Other Occasions

Miso Marinated Shrimp • For News Years and Other Occasions

These are shrimp for Osechi (New Year's feast)! In this made-easy version, the shrimp are first fried plain and then marinated in miso! If you start making them on the 30th, they are bound to taste good by New Year's.


5 to 8
100 g
30 g
2 tablespoons
Frying oil
as needed


1. Mix the miso, sugar and sake together.
2. Spread half of the mixed miso in a plastic container or a shallow tray. Cover with a paper towel and put to one side.
3. De-vein the prawns using a toothpick poked through the gap in their shells.
4. Deep fry the prawns with their shells as is in 180 °C oil.
5. As soon as the prawns are fried, place them on the prepared miso.
6. Cover the fried shrimp with paper towels, add the rest of the miso, and cover again with plastic wrap.
7. Cover, then leave to marinate in the refrigerator for 1 to 2 days and they're done! Take the shell off just before transferring to the juubako (osechi box) to serve!

Story Behind this Recipe

Last year I made shiny simmered shrimp with sake, mirin and soy sauce. This year I made a miso marinated version!