Japanese Style Boiled Sweet Shrimp

Japanese Style Boiled Sweet Shrimp

1. To make Japanese-style broth (out of juice): Put kelp and water in a pot, heat until bubbles begin to appear, turn to low heat, keep this temperature, and cook for 20 minutes. (Here you can use a thermometer to control the temperature, try to control it between 60-70℃.)

2. Take out the kelp, bring it to a boil, and remove the foam. Then reduce the heat to keep it warm, but don't boil.

3. Add wooden fish flower (40g) and remove the floating foam. After the foam is cleaned, remove from the fire and let it stand for 15 minutes.

4. Put a kitchen paper towel on the strainer and filter the soup to get the Japanese-style broth.

5. Choose 1 liter of soup, add 55 ml of sake and 30 ml of mirin, boil on high heat and turn off the heat. After the soup has calmed down, continue heating on low heat.

6. Add 20 grams of muyu flower, remove the froth, and simmer for 10 minutes. Put a kitchen paper towel on the strainer, strain the soup, and set aside.

7. Remove the shrimp head and pull out the shrimp intestines.

8. Cut a cut diagonally at the tip of the shrimp tail.

9. Insert the bamboo stick from the tail of the shrimp and pass it out along the belly of the shrimp to straighten the shrimp.

10. Put the soup in step 6 into the pot and add 60 ml of sake.

11. After boiling, add 30 grams of sugar, 6 grams of salt, 20 milliliters of thin soy sauce, and 30 milliliters of mirin. Continue to cook for 1 minute to evaporate the alcohol.

12. Add shrimp and cook over medium-low heat until cooked through.

13. Remove the shrimp and let it sit for a few minutes to let it shape better. The marinade is filtered.

14. Take out the bamboo skewers, peel off the shells of the shrimp, leaving the tail part. Put the peeled shrimp back in the marinade and marinate overnight.

Tips:

1 Shrimp selection of prawns, bamboo prawns, and tiger prawns will be more beautiful.
2 Insert the bamboo stick along the belly of the shrimp and adjust the position in time.