Now you can enjoy Katsu-ya’s tasty menu at home. Simply read the “Easy to Follow Recipe “Chef Katsuya has provided below. Be sure to check our web site periodically for new recipes!!!

Grilled Shrimp Toast
Grilled Shrimp Toast
Ingredients (2 Servings)
  • 8 unpeeled shrimp
  • 1 mushroom*
  • 1/4 potatoes*
  • 20 green peas*
  • 2 tbs Masago (smelt egg)
  • Ponzu
  • 1/6 Slice of bread
    *You may substitute fresh vegetables with canned mixed vegetable.

Instructions

Cut the belly of shrimp lengthwise and devein and remove legs. (Do not cut through shell)
Skewer the shrimp between the shell and flesh with bamboo sticks. Lay the shrimp in opposite directions and sprinkle salt and pepper. Set aside.
Tip: Soak bamboo sticks in salt water to avoid burning.
Slice potatoes to ¼ in thick, then dice and deep fry.
Cut mushrooms into thin slices and boil them with the peas. Dice the bread and toast until lightly brown.
Mix mayonnaise, masago and ponzu until creamy. Mix in #3 and #4.
Toast shrimp with the shell facing up until lightly brown. Turn shrimp over and lightly toast to remove moisture.
Cover the shrimp with the sauce from #5. Toast again. Remove bamboo sticks with twisting motion. Garnish with leafy greens place shrimp in a fan shape.

You can also pick up and view the recipe on Mar 15/Spring 2011 issue of JPY bilingual Free magazine around or log onto www.JPY-LA.com. We will be featuring Chef Katsuya's Easy to Follow Recipe quarterly on JPY magazine, make sure to check it out.