Osechi That Can Be Made In Advance and Frozen - Shrimp Simmered In Umami Sauce

• 8 Shrimp with heads
• 200 ml Dashi stock
• 3 tbsp Soy sauce
• 1 tbsp Usukuchi soy sauce
• 2 1/2 tbsp Mirin
• 2 tbsp Sake

1. Wash the shrimp well and pat dry.
2. Trim the antennae and legs to about 1cm length.
3. Insert a toothpick from about the second section of shell from the tail, curling in the shrimp, and secure.
4. (See photo.)
5. Combine the ingredients in a pan and heat.
6. Add the shrimp, and simmer for about 4 minutes while turning them.
7. (If the pan is small, do it in 2 batches.)
8. Put the shrimp in a shallow tray to cool down.
9. Cool the simmering liquid down too.
10. (Leave for about 10 minutes.)
11. Divide into portions to be used in an osechi set and pack into ziplock bags.
12. Pour in some of the simmering liquid and freeze.
13. (Press as much air out of the bags as possible.)

shrimp, stock, soy sauce, soy sauce, mirin, sake

Taken from cookpad.com/us/recipes/171120-osechi-that-can-be-made-in-advance-and-frozen-shrimp-simmered-in-umami-sauce (may not work)