Steamed shrimp shumai

Peel the shrimp shell and remove the back cotton. Sprinkle 1 teaspoon of umami seasoning and mix well. Wash this under running water to remove any odor.

[1] thoroughly wipe off the moisture with paper or something similar.

Finely chop the shrimp prepared by [2] with a knife. Add the chopped onion to the shrimp where the stickiness has started.

Add the ingredients [A] to [3] and mix further.

Spread the shumai skin and place an appropriate amount of [4] seeds in the center of the skin, and roll the skin up and over.

Once the bottom is flat, arrange the shumai on a bat lined with a cooking sheet and steam in a steamer for about 7-8 minutes.

Combine the seasonings from [B] in the pot and heat them. Once the mirin alcohol is gone, soak it in steamed shumai with [6].