Savory Cooked Shrimp

1. 1

   Bring the water to a boil, add the salt for parboiling, and add the shelled and de-veined shrimp.

2. 2

   Some seconds after the water comes back to a boil, when the outside of the shrimp changes color, take them out.

3. 3

   This is just to remove the fishy taste, so it's okay if they are still raw inside.

4. 4

   Put 50 ml of cooking sake in a small pot and bring to a boil.

5. 5

   Add the flavor enhancer and a pinch of salt.

6. 6

   Add the shrimp.

7. 7

   Simmer for a bit less than a minute.

8. 8

   Turn off the heat, cover the pan with a lid, and leave the shrimp to steam-cook with residual heat.

9. 9

   If you are cooking a lot of shrimp, cover with a tight fitting lid and simmer over low heat while shaking the pan.

10. 10

    If you are using the shrimp for sushi rolls, skewer the shrimp so that they won't curl up, and follow steps 2 to 4.

11. 11

    Leave the shrimp to cool in the simmering liquid, remove the skewers, and butterfly the shrimp from the belly side.

12. 12

    If you are using the shrimp as sushi toppings, butterfly the shrimp after step 5 from the belly side.

* Per serving · 4 servings · Values may vary.

No additional tips available.