■ Shrimp … 10

■ Hanpen … 2 pieces (200g)

■Edamame (peeled)…50g

■ Katakuriko ... 2 tablespoons

■ Sake…2 tbsp

■ Bonito Soup Stock with Flying Fish…1 bag

■Water…300mL

■Potato starch dissolved in water…Appropriate amount

■ Mitsuba ... a little

■ Frying oil…appropriate amount

 

① Peel the shrimp and remove the deveining. Beat the shrimp with a knife. (You can adjust the roughness to your liking)

② Roughly chop the edamame. 

③ Put the shrimp, torn hanpen, potato starch, and sake from ① into a thick plastic bag and mix well by rubbing from the outside of the bag.

Add the edamame from ② here and mix.

④Roll ③ and fry in oil.

⑤Put water and Bonito Soup Stock with Flying Fish into a pot, bring to a boil, then reduce heat to low and simmer for 3 minutes. Remove the dashi pack and thicken it to your desired consistency with water-soluble potato starch, then add ④ and toss with the bean paste.

⑥Place ⑤ in a bowl and garnish with chopped mitsuba.