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.
Spread half of the mixed miso in a plastic container or a shallow tray. Cover with a paper towel and put to one side.
De-vein the prawns using a toothpick poked through the gap in their shells.
Deep fry the prawns with their shells as is in 180 °C oil.
As soon as the prawns are fried, place them on the prepared miso.
Cover the fried shrimp with paper towels, add the rest of the miso, and cover again with plastic wrap.
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!
Make sure the miso doesn't directly touch the shrimp by putting paper towels or cheesecloth between them. If the shrimp come in contact with the miso, they will become discoloured. The miso can be used later in miso udon and so on, so there's no need to throw it out. Transfer it to a ziplock bag and store.