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Simmered Shrimp (Ebi no Umani) for Osechi Ryori

   This is a sponsored post written by me on behalf of The Quail & Olive.
Complimentary product was provided for this post and this page may contain affiliate links.
However, all opinions expressed here are my own. 

Simmered Shrimp (Ebi no Umani) えびのうま煮 represents longevity and added a beautiful golden pink color to our Osechi Ryori. And I loved the reason that it is purported to signify long life. D read to us that the shrimp is both mustached and hunchbacked...like old wise men who also have long beards and a bent back. Okay, I can see that.

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.

Ingredients serves 4 (I allocated three shrimp per person)
  • 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

 

Procedure

In a medium saucepan, combine sake and vinegar. Bring to a boil, then pour in the stock and soy sauce. Return the liquid to a boil, then reduce heat to a simmer. Carefully lower the shrimp into the liquid and simmer for 4 to 5 minutes.

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.


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*Disclosure: I receive compensation in the form of complimentary products for recipe development 
and generating social media traction. All opinions are my own.

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