Juicy shrimp in crispy fried tofu pouches
ga-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 ml1
inch (1") = 2.5 cm
1 ounce (1 oz) = 30 ml