This recipe was invented by Tsukiji Tamura and I’ve finally come around to trying to make one by myself. Even though, it contains some complicated processes, the result was very satisfying. I really enjoyed the juicy and chewy sensation from the ground shrimp meat coupled with full-bodied dashi-based soup. I think this type of food is something you would never experience unless you come to Japan, go to Tsukiji Tamura restaurant and actually eat it yourself. Alternatively, you can also try to cook one by youself. I can guarantee that it will open up a new perception about Japanese food and you can enjoy jult like I did.
- 10.5 oz of Processed Shrimps
*If you can’t get any processed ones, chop heads off, peel off the skin and remove the digestive tract from the back of the shrimp,
- 1 Egg Yolk
- 1 oz of Onion
- 3.5 oz of Mochi(Rice Cake)
- 3 Green Beans
- Some Daikon Radish
- 4 fl oz of Sunflower Oil
- Some Japanese Mustard
- 2 tsp of Potato Starch
- 1/3 tsp of Salt
1. Put Shrimps in the 0.2 gal of water with 2 tbsp of Vinegar and rinse them by hand lightly. Take them out, wipe off and squash them with knife.
2. Put the Egg Yolk, some sqeeze of the Japanese Mustard, the Sunflower Oil and salt in a bowl and whisk thoroughly.
3. Put the the Squashed Shrimps in a mortar, add a little bit of Salt and grind. Onece you have grind to some extent, add the Egg Yolk in the sec 2 and grind further.
4. Cut the Onion, boil it, wipe if off with a kitchen papaer and sprinkle little bit of Potato Starch.
5. Add the Onion in the sec 4 into the Ground Shrimps in the sec 3 and mix the whole thing lightly.
6. Lay out some Potato Starch on a plate, wrap up the Mochi in the Ground Shrimps in the sec 5 and coat with the Potato Starch.
7. Heat up the oil up to 338F(170C) and fry the pieces of Ground Shrimps.
8. Cut the Green Beans and boil them.
9. Peel the skin of the Daikon Radish and grate it.
10. Pour the Happoubijin soup into a bowl, put Fried Ground Shrimps and add the Green Beans and Grated Daikon Radish on top.
Enjoy your meal!