For the croquettes
8 medium shrimp
210g tofu
80g cod
1 large egg white
1 tablespoon cornstarch
1 tablespoon mayonnaise
Salt
Black pepper
Oil for frying
For the sauce
1 packet of Hondashi
4 cups water
1 cup mirim (sweet soy sauce)
1 cup soy sauce
For finishing
8 cleaned and opened shrimp
Olive oil
1 tablespoon grated daikon (Japanese white radish)
1 tablespoon grated ginger
Lemon slices
Green scallion pieces
Nori seaweed
For the croquettes
8 medium shrimp
210g tofu
80g cod
1 large egg white
1 tablespoon cornstarch
1 tablespoon mayonnaise
Salt
Black pepper
Oil for frying
For the sauce
1 packet of Hondashi
4 cups water
1 cup mirim (sweet soy sauce)
1 cup soy sauce
For finishing
8 cleaned and opened shrimp
Olive oil
1 tablespoon grated daikon (Japanese white radish)
1 tablespoon grated ginger
Lemon slices
Green scallion pieces
Nori seaweed
For the croquettes
Mince the shrimp, cheese, and cod very finely
Combine the beaten egg white with the cornstarch, mayonnaise, salt, and black pepper to taste
Shape into 3cm balls
Fry in oil just before serving
For the sauce
Heat everything just before serving
Finishing
Quickly fry the shrimp in olive oil
Place the sauce at the bottom of serving plates and add a little grated daikon, ginger, lemon slices, scallion pieces, and nori seaweed
Arrange the croquettes, shrimp, and garnish with lemon slices, green scallion pieces, and nori seaweed.
