Peel and de-vein the shrimp, and marinate in sake.
Bring some water to a boil in a small pan.
Pat the shrimp dry, and coat with katakuriko.
Boil the shrimp in the boiling water.
While the shrimp cook, combine the ◎ ingredients.
Drain the shrimp and let them cool down a little in a colander or sieve.
Mix the well drained shrimp with the ◎ ingredients and it's done. Since it's already cooled down you can pack it in a bento right away.
Story Behind this Recipe
I thought this up for a themal bento box that I received to review.
The shrimps are easier to eat if you take off the shells completely. (Even though in the photo I have shrimp with their tails left on.) If you shake off too much of the katakuriko potato starch flour from the shrimp, the crunchy toothsome texture will lessen by half. After boiling the shrimp and before mixing it with the sauce, if you pat the tail part dry since it will be watery, the sauce will not become diluted.