Ebiten ｜ Our Regional Cuisines
RECIPE
Ingredients (4 servings)
- Baby shrimp (with the head and tail removed) 200g
- Firm tofu 1tofu
- [Seasoning A] Oil 2 tbsp.
- [Seasoning A] Katakuriko (=potato starch) 2 tsp.
- [Seasoning A] Sugar 1 tsp.
- [Seasoning A] Salt 1／2 tsp.
- [Seasoning A] Skim milk 2 tbsp.
How to cook
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1. Boil the tofu in hot water for a short time and then squeeze out the water from the tofu by wrapping it in a clean kitchen towel. Put the tofu in a mortar and mash it with a pestle.
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2. Remove the heads and tails of the shrimps and devein them. Finely chop the shrimp with their shells left on.
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3. Mix the tofu and shrimps from steps 1 and 2. Add the seasonings in list [Seasoning A]. Mix well until the mixture becomes sticky. (You can use a food cutter for this step).
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4. Make 5 mm thick, 5-6 cm diameter shapes with the mixture. Put oil on your hands when making the shapes to avoid the dough from sticking. Deep-fry them in oil at a temperature of 160℃.
provider : Ehime Rural Life Research Council
Recipes vary depending on the region and home.
Contact
Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries
Tel:+81-3-3502-5516
