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Drunken Ebi Sashimi Recipe

We first had this at an Izakaya and have since looked out for it in every variation at different Izakayas.

This Otsumami is a lot more elevated than most Izakaya dishes, and we think it is the perfect little appetizer to go with drinks. We might even use it in a Chirashi Don as a nice contrast with other non-marinated Sashimi.

You can make this with any sashimi-grade prawns as long as they can be eaten raw, such as Amaebi, Carabineros or Aka Ebi.

And a dish that can be made a day ahead of any dinner hosting is a winner in our books. 

6630a

  • 6 pieces of Carabinero or 40 pieces of Amaebi (no peeling required for this!) 

    Sauce:

  • Shaoxing Wine OR Sake OR Brandy, 6 tbsp

  • Light Soy Sauce, 5 tbsp

  • Sugar, 2 tbsp


Steps:
1. Remove sharp ends and the shell of the body, except for the head and tail. Once peeled, place them in a deep container such as a Tupperware, making sure they do not overlap.

2. Mix all sauce ingredients until sugar is dissolved.

3. Pour sauce mixture over prawns and let it marinate for at least half a day. You can let it marinate for up to 1 full day. Serve chilled!

 

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