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Nostalgic Sakura Denbu
- Marine Products
- Japanese style
Ingredients (For 5-6 people)
| Kamaage sakura shrimp | 200g |
| sugar | preference |
| liqueur | a little |
| Wed | a little |
| Thin soy sauce | a little |
Method
Dry kettle-fried sakura shrimp in the sun.
Finely chop ❶ in a mortar
Transfer ❷ to a frying pan and add your desired amount of sugar, sake, and a little water (just enough to mix in the sugar so it doesn't burn).
Add a little light soy sauce and stir with a wooden spatula.
Key Points
The finish varies depending on how well you dry it in the sun.
You can enjoy various kinds of denbu by drying it dry or drying it moistly.
Recommended ingredients from Shizuoka Prefecture
Kamaage sakura shrimp
The only fried sakura shrimp caught in Shizuoka prefecture in Japan.A gem of bright cherry blossoms that develops with the heat of boiling, condensed umami and flavor.
Recipes using seafood
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