Steamed shrimp shumai

Peel the shrimp and remove the vein. Sprinkle 1 teaspoon of umami seasoning on the shrimp and rub well. Rinse under running water to remove any odor

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

Finely chop the prepared shrimp (step 2) with a knife. When the shrimp becomes sticky, add the finely chopped onion

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

Spread out the shumai skin and place an appropriate amount of the filling from [4] in the center of the skin, then pull the skin together to form a ball

Once the shumai have been shaped so that the bottom is flat, place them on a baking tray lined with parchment paper and steam in a steamer for about 7 to 8 minutes

Combine the seasonings in [B] in a pot and heat. Once the alcohol in the mirin has evaporated, serve with the steamed shumai from [6]