Sweet shrimp cured in kombu.

Feeling a bit peckish, I made sweet shrimp cured in kombu based on a suggestion I received from someone.

Peeling the sweet shrimp.
I was splitting them from the middle of the belly to peel them, but as I went along, I discovered that it's easier to just push the shrimp tail out from the start and they slide right off.

Sprinkle salt on the sweet shrimp, brush the kombu with sake, sandwich the shrimp between the kombu, wrap it up, and let it rest in the refrigerator for about 12 minutes.

And then, time to eat.
I was surprised when I took a bite.
The umami of the kombu had soaked into the sweet shrimp, and it was ready to eat just like that. So delicious!

Recommended for when you're feeling a bit hungry.
It's simple and tasty. I'll probably make it again soon.
I'd like to try it with sea bream too. Just kidding.