Saturday, January 31, 2009

Ebi Fry lunch at home

Ebi Fry has got to be one of my most favorite meals of all time. But not just any Ebi Fry. I only go for the ones made with big shrimps like the ones served at my favorite Japanese restaurant along Macapagal Boulevard. Anything smaller than that is popcorn shrimp- still good, but not as great. Good Ebi Fry, as with all good authentic Japanese food, however, can get quite pricey so imagine craving for it every single day.

Today was one of those days. Fortunately, my mom, bless her foodie heart, had eight large shrimps in the ref this morning and, surprise, panko (Japanese breadcrumbs) in the cupboard. Inspired, I also set out to make Japanese fried rice and steam some store-bought prepared vegetable dumplings (a la Gyoza). I also prepared sauce for the Ebi Fry, because, let's face it, it won't taste like the real thing without that rich and tangy sauce. I also made this delicious side salad made of minced cucumber and mayonnaise which goes great with the Ebi Fry meal as well, as I learned from Yasubei.

Below is the recipe I used for Ebi Fry, it's very easy and it worked like a charm. I actually served it with shredded cabbage, just like how they serve it in the restaurant.

Fried Shrimp

* 12 large shrimps
* 1/2 cup panko (Japanese bread crumbs)
* 1/4 cup all purpose flour
* 1 egg
* oil for frying

Peel shrimp and make a couple incisions on the stomach side so that it stays straight. Put flour on shrimp lightly Dip the shrimp in beaten egg. Cover the shrimp with panko. Heat oil in a deep pan to 350 F degree. Fry shrimps until brown.

*Makes 4 servings

What follows is my favorite recipe for katsu sauce. Ebi Fry simply won't be the same without it.

Katsu Sauce

* 1 cup ketchup
* 4 teaspoons dry mustard powder
* 1 1/2 teaspoons garlic powder
* 1 1/2 teaspoons ground black pepper
* 3 tablespoons Worcestershire sauce

1. In a small bowl, stir together the ketchup, mustard powder, garlic powder, pepper, and Worcestershire sauce. Cover and refrigerate for at least 1 hour to blend the flavors before serving.

And, for a completely satisfying home cooked Ebi Fry meal, I just had to have Japanese Fried Rice.

Japanese Fried Rice

* 2 cups cooked Japanese rice (*left over rice is the best)
* 1/4 cup chopped onion
* 1/4 cup chopped carrot
* 1/4 cup chopped green pepper
* 1/3 cup diced ham/pork
* 2 eggs
* 1/2 tsp garlic salt
* 1 tsp chicken bouillon
* 2 tbsp soy sauce
* 2 tsp vegetable oil

Put a wok or a pan on high heat. Add oil to the pan. Wisk the eggs in a small bowl. Put the eggs in the heated pan and scramble very quickly. Stop the heat and remove the scrambled eggs from the pan into a dish. Put the pan on high heat and add more oil. Saute vegetables and ham until soft. Add garlic salt and chicken bouillon. Add rice and stir well. Add the scrambled egg that was cooked earlier to the rice mixture and mix together. Turn the heat down to low, add soy sauce and stir quickly. Stop the heat right away and serve.

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