Recipes - Japanese

Ebi No Umani (Simmered Prawns)
Ebi no Umani


Ebi no umani are simmered prawns cooked in flavoured broth. Prawns are a typical ingredient for celebration in the Japanese culture. It is said that prawns resemble seniors with hunchbacks, implying a wish for longevity with this auspicious New Year's dish.
Cooking Time: < 15mins
Serves:5 to 8
Total time: < 15mins
Course: Main
Cook Method: Simmer
Cuisine: Japanese









Ingredients:

5 black tiger prawns
½ cup sake
1 tbsp mirin
½ cup dashi
2 tbsp soy sauce




Steps:
  1. In a medium saucepan, combine ½ cup sake, 2 tbsp mirin and ½ cup dashi. Then, bring to boil.
  2. Once boiling, lower the heat to simmer and place the shrimp in the sauce. Simmer for 4-5 mins, skimming while cooking on low heat.
  3. Once it’s cooked, immediately transfer the shrimp to a container, saving the cooking liquid.
  4. Strain the cooking liquid, preferably over coffee filter or super fine mesh strainer.
  5. Cover and soak shrimp in liquid for a few hours (at least) or overnight. Serve it at room temperature.

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Ebi No Umani (Simmered Prawns)

Ebi No Umani (Simmered Prawns)

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Ebi no umani are simmered prawns cooked in flavoured broth. Prawns are a typical ingredient for celebration in the Japanese culture. It is said that prawns resemble seniors with hunchbacks, implying a wish for longevity with this auspicious New Year's dish.

Cooking Time: < 15mins
Serves: 5 to 8
Total time: < 15mins
Course: Main
Cook Method: Simmer
Cuisine: Japanese
Ingredients

5 black tiger prawns
½ cup sake
1 tbsp mirin
½ cup dashi
2 tbsp soy sauce

Instructions
  1. In a medium saucepan, combine ½ cup sake, 2 tbsp mirin and ½ cup dashi. Then, bring to boil.
  2. Once boiling, lower the heat to simmer and place the shrimp in the sauce. Simmer for 4-5 mins, skimming while cooking on low heat.
  3. Once it’s cooked, immediately transfer the shrimp to a container, saving the cooking liquid.
  4. Strain the cooking liquid, preferably over coffee filter or super fine mesh strainer.
  5. Cover and soak shrimp in liquid for a few hours (at least) or overnight. Serve it at room temperature.

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