(The night before) Without peeling the shrimp, de-vein by pulling the vein through the sections of the shell, rinse, and pat dry.
Boil the ★ ingredients in a pot, leaving on the shells, add the shrimp and simmer for 3 minutes, removing any scum that may rise to the surface (I used an 18 cm pot for 12 shrimp.)
Remove from heat, and let rest in the broth. Once it has cooled down, chill in the refrigerator overnight.
(The following day) Remove the shells and legs from the shrimp, and pack into your bento.
Story Behind this Recipe
This recipe was taken from my notes I wrote more than a decade ago.
When the shrimp is soaking in the broth, immerse the shrimp to allow the flavor to evenly absorb. For the Japanese dashi stock, I used 1 cup (200 ml) water and dashi stock granules (referring to package for the proper amount needed to make 1 cup).