Simmered Shrimp
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
5 shrimp
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Calories
33 kcal
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Course
Main Course
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Cuisine
Japanese
Simmered Shrimp
Description
Simmered Shrimp combines black tiger shrimp with Japanese flavorings like sake, mirin, dashi broth, and soy sauce. The shrimp, kept with shells and heads, are first deveined and trimmed for presentation, then simmered gently in the heated mixture after boiling off alcohol from sake and mirin. The combination tenderizes the shrimp while allowing the seasoning to permeate, resulting in a subtly sweet and richly savory taste profile. The use of Usukuchi soy sauce provides a lighter color without overpowering saltiness.
The method emphasizes careful preparation of the shrimp and controlled simmering rather than a rapid cook, preserving texture. This dish fits well in traditional Japanese meals or seasonal celebrations, especially if prepared a day or two in advance to deepen flavor. Its balance of delicate seafood flavor and nuanced seasoning makes it a refined choice for occasions that call for thoughtful presentation and subtle taste.
Ingredients
- 5 black tiger shrimp (4.4 oz, 125 g; with shells and heads on)
- ½ cup sake
- 2 Tbsp mirin
- ½ cup dashi I used Awase Dashi, made with a combination of kombu and katsuobushi; in a pinch, substitute a Dashi Packet or Dashi Powder, Japanese soup stock
- 2 Tbsp soy sauce you can use regular soy sauce, usukuchi (light-colored
Instructions
Before You Start...
- Please note that this recipe requires soaking time of 4 hours or overnight. If you will include this dish in your Osechi meal, I recommend preparing it up to 1–2 days before you plan to serve. For more helpful tips on planning your Japanese New Year feast, please read my A 5-Day Osechi Cooking Timeline blog post.
- Gather all the ingredients.
To Prepare the Shrimp
- With the shells and heads on, devein 5 black tiger shrimp (please follow step 2 of my tutorial on How to Devein Shrimp). Then, quickly rinse under cold running water. With a pair of kitchen shears (or knife), cut off the pointy tip of the head and the antennas. Finally, trim the tips of the tail at an angle for better presentation (optional).
To Simmer
- In a medium saucepan, combine ½ cup sake and 2 Tbsp mirin. Turn on the heat to medium and bring it to a boil to let the alcohol evaporate.
- Add ½ cup dashi (Japanese soup stock) and 2 Tbsp usukuchi (light-colored) soy sauce and bring to a boil again.
- Once boiling, lower the heat to maintain a simmer. Place the shrimp in the pot, bending and holding the backs with chopsticks or a pair of tongs to form the shape of the Japanese hiragana character “つ”. Work quickly and add all the shrimp to the pot around the same time so the cooking time will be similar.
- Simmer for 4–5 minutes over low heat. Do not overcook. While it‘s cooking, use a fine-mesh skimmer to skim the scum and fat off the surface of the simmering liquid.
- Once it’s cooked, immediately transfer the shrimp to a container and reserve the cooking liquid.
- Strain the cooking liquid into a bowl, preferably through a coffee filter or super fine-mesh strainer. This removes the unwanted protein and fat so the final dish will look cleaner and prettier. Discard the filter and let the cooking liquid cool.
- Once the cooking liquid is completely cool, pour it over the shrimp. Do not pour while the liquid is still hot, as this will overcook the shrimp. Cover and soak for 4 hours or overnight.
To Serve
- Serve it cold or at room temperature for Osechi Ryori.
To Store
- You can keep the leftovers in an airtight container and store it in the refrigerator for 3-4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5shrimp
Amount Per Serving
Calories 33 kcal
% Daily Value*
| Calories | 33kcal | 2% |
| Carbohydrates | 1g | 0% |
| Protein | 4g | 8% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 32mg | 11% |
| Sodium | 275mg | 11% |
| Potassium | 30mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 45IU | 1% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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