Cooking on a Skewer Kuruma-ebi no ni-kata

Name: Cooking on a Skewer Kuruma-ebi no ni-kata
Cuisine: Japanese
Ingredients: 1 tablespoon kokumotsu-zu (grain vinegar); 1 tablespoon kokumotsu-zu (grain vinegar); 2½ tablespoons sugar; ⅛ teaspoon salt; ½ cup kokumotsu-zu (grain vinegar); 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; ½ teaspoon sea salt; 10 kuruma-ebi (kuruma prawns) or similar prawns, heads on, about 6 inches long; preferably alive or very fresh, not frozen; 10 kuruma-ebi (kuruma prawns) or similar prawns, heads on, about 6 inches long; preferably alive or very fresh, not frozen