The fried shrimp toji don combines fried shrimp with an umami filled egg sauce. Similar to katsudon & oyakodon, it’s dangerously addictive!

[Dashi Broth Ingredients]
600ml water
20g dashi kombu
Handful of bonito flakes

[Main Ingredients]
3 ~ 4 shrimp (peeled, washed, deveined)
1 egg, 4 tbsp flour, 2 tbsp water, bread crumbs
75ml dashi broth
2 tbsp soy sauce
1 tbsp mirin & sugar
1/4 sliced onions
2 eggs

1. Dashi broth: Put dashi kombu into warm water, let it sit for 20 minutes, bring to boil then remove, add bonito flakes, simmer for 10 minutes, filter.
2. Make small cuts to belly of shrimp, crush back to make it straight.
3. Make batter mix with egg/flour/water. Coat shrimp, cover with bread crumbs.
4. Heat oil to 340 degrees, fry shrimp for 2.5 ~ 3 minutes.
5. Into small pan pour dashi broth/soy sauce/mirin/sugar/sliced onions.
6. Bring to boil & simmer for a few minutes.
7. Place shrimp on top, partially mix 2 eggs, pour 2/3rds.
8. Close lid & simmer for 30 seconds, turn heat off, add the rest, cook to your desired gooeyness.
9. Place on top of a bowl of rice, add mitsuba leaf & shichimi. Enjoy!