Ebi-satoimo-shinjo
3 servings
40 minutes
Ebi-satoimo-shinjo is a refined dish of Japanese cuisine that reflects the harmony of textures and flavors. These exquisite patties made from shrimp and satoimo, tender Japanese taro, are infused with the aroma of garlic and ginger. A hint of pine nut adds a light nutty note, while butter provides creaminess. Fried in airy tempura batter, they achieve a crispy crust that contrasts with the delicate filling. Served with a spicy sauce based on soy sauce and mirin enriched with umami from bonito flakes. Daikon mixed with tomato sauce adds a refreshing tang, while crispy asparagus complements the dish's freshness. Ebi-satoimo-shinjo is not just a treat but an art of flavors born in Japanese culinary traditions where each ingredient plays its unique role in creating true gastronomic pleasure.
1
For the sauce, mix 120 ml of water, mirin, and soy sauce, bring to a boil, add tuna flakes, remove from heat, strain, and cool.
- Mirin: 30 ml
- Soy sauce: 25 ml
- Bonito flakes (katsuobushi): 6 g
- Deep-frying oil: 0.5 l
2
Finely chop (or grind through a meat grinder) the shrimp (leave the tails) and set aside. Add finely chopped garlic and ginger, as well as egg white, salt, and starch. Mix well.
- Shrimp: 135 g
- Satoimo (taro): 225 g
- Garlic: 10 g
- Ginger root: 10 g
- Egg white: 30 g
- Salt: 6 g
- Starch: 15 g
3
Divide the minced meat into nine equal parts and roll them into flatbreads about 5 cm in diameter. Place a piece of butter and a few pine nuts in the center of each, put a shrimp tail on the edge, and shape the flatbread into a patty so that the tail sticks out.
- Butter: 15 g
- Pine nuts: 10 g
4
Grate the daikon and mix it with tomato sauce, such as ketchup.
- Daikon radish: 15 g
- Tomato sauce: 15 g
5
Mix 30 ml of water, tempura flour, and egg yolk to make batter.
- Tempura flour: 45 g
- Egg yolk: 15 g
- Deep-frying oil: 0.5 l
6
Heat the frying oil to a light boil. Fry the patties until cooked for 4-5 minutes. Dip the asparagus in batter and also fry in the deep fryer.
- Asparagus: 135 g
- Deep-frying oil: 0.5 l
7
Place the shrimp balls and asparagus on plates, pour sauce over them, and add a mixture of daikon and tomato sauce to the plates.