Simmered shrimp on the green plate.

Simmered Shrimp

Course: Main Course
Cuisine: Japanese
Keyword: Japanese New Year, osechi, osechi ryori
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 8 hours 15 minutes
Servings: 5 shrimp
Author: Nami
Simmered shrimp cooked in dashi soy sauce and soaked overnight, this beautiful dish adds a bright color and delicious flavor to your Osechi Ryori.


  • 5 black tiger shrimp (shell and head-on, 4.4 oz or 125 g)
  • ½ cup sake (120 ml)
  • 2 Tbsp mirin
  • ½ cup dashi (120 ml)
  • 2 Tbsp soy sauce (Preferably light-colored "Usukuchi" soy sauce)


  1. Gather all the ingredients. You will need to start prepping on the 30th or 31st for New Year's feast.

Prepare Shrimp

  1. With shell/head-on, devein the shrimp (please follow the step 2 in this tutorial) and quickly rinse under cold running water. Cut off the pointy tip of head and antennas with a pair of kitchen shears (or knife). Cut off the tail at an angle for better presentation (optional).


  1. In a medium saucepan, combine ½ cup (120 ml) sake and 2 Tbsp mirin. Turn on the heat and bring to boil over medium heat and let alcohol evaporate.

  2. Add ½ cup (120 ml) dashi and 2 Tbsp soy sauce and bring to boil.

  3. Once boiling, lower the heat to simmer and place the shrimp in the sauce, bending and holding its back with chopsticks or a pair of tongs to create a shape of Hiragana “つ”. Add all the shrimp to cook at the same time so the cooking time will be similar.
  4. Simmer for 4-5 minutes, skimming while cooking on low heat.
  5. Once it’s cooked, immediately transfer the shrimp to a container, saving the cooking liquid.
  6. Strain the cooking liquid, preferably over coffee filter or super fine mesh strainer, to remove the unwanted protein and fat (the final shrimp will look cleaner and prettier). Discard the filter and let the cooking liquid cool.
  7. Once the cooking liquid is cool, pour over the shrimp. Do not pour the hot cooking liquid on to the shrimp, this will overcook the shrimp. Cover and soak for a few hours (at least) or overnight.
  8. Serve it at cold or room temperature for Osechi Ryori, Chirashi Sushi or bento. Enjoy it within 3-4 days and make sure to store it in the refrigerator.

Recipe Notes

Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.