Shrimp Umani is cooked shrimp, with heads still on, in strongly seasoned broth. It is a part of Osechi Ryori, the traditional Japanese New Year feast. There are a lot of kinds of dishes for Osechi, but Shrimp Umani is one of the main dishes while many other Osechi dishes are vegetables. Because of its bright red color and heads and all, Shrimp Umani is the icing on the cake in Osechi Ryori.
“Umani” is generally a dish of cooked vegetables and meats seasoned in Dashi broth, Soy Sauce, Sake and Mirin. The strong tasting broth gives ingredients Teri (shine). Shrimp Umani’s broth tends to be on the sweeter side, which gives more shine; however, sugar is rather held back here in this recipe. This is purely up to every household. If you like, of course, increase the amount of sugar or Mirin.
People make Osechi Ryori wishing to have a good healthy year to come. Each part of Osechi Ryori has a different meaning to it, and Shrimp symbolize longevity of life – live until your back bends, looking like cooked shrimp. Even if you don’t have time, or you’ve spent all of your energy for Christmas already, make a couple of Osechi Ryori dishes, such as Shrimp Umani. It is quite easy to make; however, it still makes your new year very special!
- 20g ginger
- 8 shrimp, with heads
- 1 cup (240ml) Dashi
- 1/3 cup (80ml) Sake
- 3 Tbsp Soy Sauce
- 3 Tbsp Mirin
- 1 Tbsp sugar
- Peel and slice ginger thinly. Wash shrimp well. Cut antennae and tails of shrimps short.
- In a medium pot, add Dashi, Sake, Soy Sauce, Mirin, sugar, and ginger, and cook at medium heat until boiling. Add shrimp and cook 2-3 minutes, and remove from heat. Cool completely in the pot.