And while the original version calls for mirin, which is a Japanese sweet-savory rice cooking wine, I like using the Winter Ambrosia Vinegar from The Quail & Olive.* First, I'm a huge proponent of using what you have in your kitchen; but, second, I find the vinegar has similar sweet and savory qualities since it's made with organic apples and pears. It must be my favorite substitution for using in Asian foods because I've used it to season the rice of my Bulgogi Kimbap and in my Kuri Kinton.
You do want to prepare this the day before you want to serve it so that it soaks overnight in the sauce.
- 12 large shrimp or prawns with shell and head intact
- 1 cup sake
- 4 Tablespoons Winter Ambrosia Vinegar or mirin
- 1 cup fish stock (traditional is dashi)
- 4 Tablespoons soy sauce
Immediately remove the shrimp to a rimmed container and let the cooking liquid cool. Once the liquid is cool, pour it over the shrimp and refrigerate overnight.
Serve cool or at room temperature.