Another winner from Just One Cookbook. Served this with a side with our soba. We also had edamame and sauteed-in-chicken-fat enoki mushrooms. I didn’t have any fancy Tiger prawns and this was still a great approach for regular large frozen shrimp.
10 large shrimp
1/2 cup sake
1 Tbsp mirin
1/2 cup dashi
2 Tbsp soy sauce
Combine sake and mirin. Bring to boil for a minute or two. Add dashi and soy and bring back to a boil. Lower to a simmer and cook 4-5 minutes. Remove shrimp from liquid and allow liquid to cool.
Once liquid is cool, strain and pour over shrimp. Refrigerate for at least a few hours. Serve cold or at room temperature.