Japanese Style Deep Fried Shrimp Coated With Rice Domyoji Age Recipes

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JAPANESE-STYLE DEEP-FRIED SHRIMP



Japanese-Style Deep-Fried Shrimp image

Shrimp are seasoned and coated with crispy panko crumbs to make the easiest, tastiest deep-fried shrimp ever!

Provided by ait0shi

Categories     World Cuisine Recipes     Asian     Japanese

Time 20m

Yield 4

Number Of Ingredients 9

1 pound medium shrimp, peeled (tails left on) and deveined
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon garlic powder
1 cup all-purpose flour
1 teaspoon paprika
2 eggs, beaten
1 cup panko crumbs
1 quart vegetable oil for frying

Steps:

  • Place the shrimp in a bowl and season with salt, pepper and garlic powder. In a small bowl, stir together the flour and paprika. Place eggs and panko crumbs into separate bowls.
  • Heat the oil in a deep-fryer or deep skillet to 375 degrees F (190 degrees C). Dip each shrimp into the flour mixture, then into the egg, and finally into the panko crumbs to coat. Fry a few at a time until golden brown. This should take no longer than 5 minutes. Remove with a slotted spoon and drain on paper towels before serving.

Nutrition Facts : Calories 630.1 calories, Carbohydrate 53.7 g, Cholesterol 249.6 mg, Fat 36.6 g, Fiber 1.5 g, Protein 28.3 g, SaturatedFat 5.7 g, Sodium 763.1 mg, Sugar 0.4 g

SHRIMP AND RICE, JAPANESE STYLE



Shrimp and Rice, Japanese Style image

Based on the classic dish known as kayaku gohan, this all-shrimp version might remind you of paella, but with a different technique. It's even better if you start by making dashi, which only takes 15 minutes. Other protein you can use: squid (rings and tentacles); any thick fish fillets, salmon fillets or steaks, or virtually any combination of seafood; sliced boneless chicken thighs.

Provided by Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons good-quality vegetable oil
6 to 8 dried shiitake mushrooms, soaked in hot water until soft, chopped (stems discarded)
1 onion, chopped
1 piece dried kelp (kombu), 4 to 6 inches long, soaked and chopped, optional
1 3/4 cups short-grain white rice
4 cups Dashi, recipe follows, or water, plus more as needed
2 tablespoons soy sauce, plus more to taste
1 tablespoon mirin (or 1 1/2 teaspoons honey mixed with 1 1/2 teaspoons water)
1 pound large or medium shrimp, peeled and cut into small pieces
1 1/2 cups chopped snow peas or fresh or frozen peas
Salt, optional
1 piece dried kelp (kombu), 4 to 6 inches long
1/2 to 1 cup dried bonito flakes

Steps:

  • Put the oil in a large pot over medium-high heat. When it's hot, add the mushrooms and onion, and cook, stirring occasionally, until they're soft and brown in places, about 10 minutes.
  • Reduce the heat to medium and add the soaked kombu reserved from the dashi if desired and the rice; stir to combine. Add the dashi, soy sauce and mirin. Stir, adjust the heat so it bubbles gently, and cover. Cook until the rice is almost fully tender, about 15 minutes.
  • When you remove the cover, the mixture should still be a little soupy (add a little dashi or water if it's dried out). Stir in the shrimp and peas, then raise the heat a bit and cook, stirring occasionally, until the rice is tender, the shrimp cooked and the mixture is still moist but not soupy, about 2 minutes. Taste and adjust the seasoning if desired and serve.
  • Combine the kelp and 8 cups water in a large pot over medium heat. Do not allow the mixture to come to a boil; as soon as it is about to, turn off the heat, add the bonito flakes and stir. Remove the kelp and reserve it to add to the rice if desired. Let sit for a couple of minutes, then strain. Use the dashi immediately or refrigerate for up to 2 days.

DEEP-FRIED ONIGIRAZU



Deep-Fried Onigirazu image

Onigirazu are rectangular Japanese sandwiches that are made with rice wrapped in seaweed and are traditionally filled with chicken katsu, vegetables or tofu. In this fun take on the dish, they're stuffed mile-high with sushi roll-inspired ingredients like salmon, tuna, creamy avocado, crunchy cucumbers and briny-sweet seaweed salad. After a quick dunk in tempura batter, the onigirazu are dipped in panko and deep fried until perfectly crispy on the outside while retaining the freshness of the ingredients inside.

Provided by Food Network

Categories     main-dish

Time 2h

Yield 4 servings

Number Of Ingredients 16

2/3 cup short-grain white sushi rice
4 teaspoons rice wine vinegar
2 teaspoons sugar
Pinch pink Himalayan salt
5 sheets nori
1 avocado, thinly sliced
8 ounces sushi-grade salmon, diced
1/2 English cucumber, peeled and cut into 2-inch strips
9 ounces sushi-grade tuna, diced
1/2 cup seaweed salad, roughly chopped
2 cups panko breadcrumbs
1 cup all-purpose flour
1 cup cornstarch
1 cup ice water
Vegetable oil, for deep frying
Spicy mayonnaise, Japanese mayonnaise and sriracha, for serving

Steps:

  • For the sushi rice: Place the dry rice in a medium bowl and fill the bowl about halfway with cool water. Stir gently with your hand for about 30 seconds, then drain the water completely. Repeat, filling the bowl halfway up again with cool water, gently stirring the rice with your hand for about 30 seconds. Drain again.
  • Combine the rinsed rice and 2/3 cup water in the bowl of your rice cooker. Follow the rice cooker's manufacturer's instructions for cooking short-grain white sushi rice.
  • Stir together the vinegar, sugar and salt in a small microwave-safe bowl. Microwave until the sugar dissolves, about 30 seconds.
  • Once the rice is done cooking, let sit for about 10 minutes. Transfer the freshly cooked hot rice into a large bowl or hangiri (wooden sushi rice container; if using a hangiri, be sure to wet it first and give it a light wipe with a clean kitchen towel to prevent the rice grains from sticking to it). Add the vinegar dressing. Toss to combine, moving the rice paddle diagonally to avoid mashing the grains. Cover with a damp towel and let cool to room temperature, 30 to 40 minutes.
  • For the deep fried onigirazu: Place a piece of plastic wrap on a work surface and place a nori sheet on top with the textured side facing up. Place 1/4 cup of the rice in the center of the nori sheet. With damp hands, gently form the rice into a flat diamond shape that is about 4 inches in diameter. Top the rice in this order: 4 slices avocado, 1/4 cup salmon, a flat layer of cucumber slices, 1/4 cup tuna and 2 tablespoons seaweed salad. Place about 1/4 cup rice on top and lightly press to create a flat layer. Cut 1 sheet of nori into four squares, about 4-inches each. Place 1 square on top of the stacked fillings.
  • To wrap, start by folding the bottom corner of the base nori sheet into the center and hold it in place with your left hand. Use your right thumb to pinch in the right side of the nori, then bring the right corner to the center. Repeat pinching and folding the top and left corners of the nori until the filling is completely encased and is square in shape. Tightly wrap the onigirazu in the plastic wrap underneath.
  • Repeat with the remaining nori sheets, rice, fillings and nori squares.
  • Let the onigirazu sit for about 10 minutes.
  • Put 1/4 cup of the flour and 1/4 cup of the cornstarch in a shallow medium bowl. To make the tempura batter, use chopsticks to combine the remaining 3/4 cup flour and 3/4 cup cornstarch with the ice water in a second shallow medium bowl. Put the panko in a third shallow medium bowl. Dredge each onigirazu in the flour and cornstarch mixture, then dip in the tempura batter and coat in the panko.
  • Fill a large wok halfway with the oil. Heat the oil until a deep-fry thermometer registers 375 degrees F. Working in batches, lower the onigirazu into the oil and fry until golden and crispy, 1 minute per side. Transfer to a paper towel-lined plate. Cut in half and serve with spicy mayo, Japanese mayo and sriracha.

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