Cut the whiskers of shrimp, cut the tails diagonally, and use a skewer to pull out the vein from the backs.
Coat the shrimp with 2 tablespoons of sake (not listed) and let sit for 10 minutes. Pour on boiling water to remove the smell.
Combine the ※ ingredients and bring to a boil. Add in the shrimp and place a lid directly on top of the water. Simmer for 2 minutes, turn off the heat, and leave as is until cooled. The flavor seeps into the shrimp while cooling.
Once they have cooled down, they're finished. For storage, seal them in a container with the broth and keep in the refrigerator for up to 3 days.
I used them as part of the New Year's celebration meal.
I put them in New Year's soup.
Story Behind this Recipe
My grandmother always made these for New Year's and for celebratory events when I was a kid. I tried to recreate her recipe.
If you boil the shrimp for too long, they will get hard. Boil for 2 minutes and let cook in residual heat. They'll cook through and also absorb the flavor. Pay attention to the boiling time.