If you’re ever in Boston, stop by Hojoko by Fenway. This rock and roll Japanese tavern serves some of the most delicious Japanese small plates we’ve ever tasted. Our shrimp toast is an homage to the Hojoko version, we topped it with the bright citrus of Christine Le Tennier Yuzu Flavor Pearls. Pair with the beer or sake of your choice for a tasty bite, guaranteed.
Active Time: 30 Minutes
Total Time: 40 Minutes
Preheat the kabayaki sauce by first heating the miring in a small pot until it reaches a boil. Allow it to boil for 1 minute before adding the suer and soy sauce.
Bring the entire mixture to a simmer and allow it to cook for 5 minutes or until it begins to thicken.
It can boil over rather quickly as it reduces, so keep a close eye on it to avoid a sticky mess.
Pre-heat oil in a medium sized pot to 325°F.
In a food processor, blend together the peeled shrimp, egg white, ginger, garlic, Batter Bind S, and 10g (1 ½ tbsp) scallions. Blend until smooth.
Pro tip: If you don’t have a use for the egg yolk and want to reduce waste, you can use 2 tsp of egg white powder and 2 Tbsp of warm water to replace the egg white in this recipe. Just be sure to mix the warm water and egg white powder together before adding to this recipe.
Remove crust from the slices of bread, spread the shrimp mixture over one side of each slice of bread.
Fry each piece of bread shrimp side down until golden brown about 1-2 minutes. Use tongs to flip the toast and fry the other side of the bread for 1 minute or until golden brown.
Remove from the oil and rest on paper towels to absorb any excess oil. Use a paper towel to blot the shrimp shrimp side of the toast. This will make the sauce stick better.
Use a pastry brush to paint a thin coat of kabayaki sauce over the top of the top of each piece of shrimp toast.
Garnish with toasted sesame seeds and scallions.
Cut each piece of toast into 4 equal triangles and arrange on a platter.
Garnish each piece of shrimp toast with 4-6 yuzu spheres and serve immediately.