Cooking on a Skewer Kuruma-ebi no ni-kata from The Sushi Experience by Hiroko Shimbo
Sweet vinegar marinade Put all the ingredients in a pot with ½ cup water and bring to a simmer over medium heat. Remove from the heat and cool. Store in a jar i
Ingredients
- 2½ tablespoons sugar
- ½ cup kokumotsu-zu (grain vinegar)
- 10 kuruma-ebi (kuruma prawns) or similar prawns, heads on, about 6 inches long; preferably alive or very fresh, not frozen
- ⅛ teaspoon salt
- 1 tablespoon kokumotsu-zu (grain vinegar)
- ½ teaspoon sea salt
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