Shrimp-stuffed Crispy "Abura-age"
Juicy shrimp in crispy fried tofu pouches
Iga-yaki skillet, "Toban" (small)
2 as part of a multi-course meal
- 2 pieces rectangular-shape fried tofu pouches ("abura-age"), cut each into half and open carefully to make a pouch
- 4 oz (120 g) shrimp, peeled, deveined, and pat-dried with paper towel
- 1 teaspoon grated ginger
- 1 teaspoon potato starch ("katakuriko")
- 1 tablespoon egg white
- 1 teaspoon sake
- a pinch of each sugar, salt, and pepper
- 1/4 cup (60 ml) grated daikon (drained of excess moisture)
- some chopped cilantro and scallion
- some soy sauce
- To make the shrimp filling, mince the shrimp and mix well with grated ginger, katakuriko, egg white, sake, sugar, salt, and pepper by hand in a small bowl.
- Divide the shrimp filling into four and stuff evenly into abura-age pouches.
- Put the shrimp stuffed abura-age in the toban in one layer and bring over medium-heat.
- Once the bottom side is golden brown, turn over and cook until the shrimp is cooked through.
- Remove from the heat. Top each piece with grated daikon and drizzle some soy sauce. Garnish with cilantro and scallion. Serve immediately.
About the measurements used in our recipes
|For rice measurement, traditional Japanese rice measurement is used.|
|1 rice-cup = 3/4 US cup = 180 ml|
|Other conversions (US to metric measures)|
|1 cup = 240 ml
1 inch (1") = 2.5 cm
1 ounce (1 oz) = 30 ml