Shell the shrimp starting from the backs and de-vein. Remove the dark filth from the heads as much as you can. (It's okay if there's a little bit left). Bend the backs and pierce with a toothpick. Put in boiling water and boil for about 3 minutes.
Add 2 tablespoons of both soy sauce and mirin, 1 tablespoon of sugar, and 1/4 cup of sake to a pot. When it begins to boil and bubble, add the shrimp and simmer to absorb the flavor.
Story Behind this Recipe
I wanted to try to make various dishes for the New Year's feast, but this one turned out to be the most beautifully colored and delicious.