I don’t know about you guys, but I love looking at food in Japanese animes, particularly those in the works of Hayao Miyazaki. 

Kamaji the Boiler Man enjoying his lunch, which includes the ever crispy looking ebi fry.

And so this one goes out to other Miyazaki appreciators out there.I also want to ask my Japanese-eloquent followers…is it Ebi “Fry” or Ebi “Furai”? I really don’t want to make another Pastitsio Vs. Pasticcio mistake.

EBI FRY (海老フライ):

[ 12 large shrimps, peeled (leaving the tails attached), deveined and washed + 1/2 cup panko (Japanese bread crumbs) + 1/4 cup all purpose flour + 1 egg + oil for frying + salt and ground black pepper ]

Peel shrimp and make a couple incisions on the stomach side so that it stays straight.

To further ensure that it’ll stay straight, flip the shrimp onto its stomach and gently press on the spine to break the tendons ligaments.

Season the shrimp with salt and pepper.

Put flour on shrimp lightly and then dip the shrimp in beaten egg.

Cover the shrimp with bread crumbs.

Heat oil in a deep pan to 350 F degree. Fry shrimps until brown.

You can serve the ebi fry on a bed of shredded cabbage with either tartar or katsu sauce. I’m going for the latter since it has lower calories.

KATSU SAUCE:
[ 1/2 cup ketchup + 2 teaspoons dry mustard powder + 1 teaspoons garlic powder + 1 teaspoons ground black pepper 1 1/2 tablespoons Worcestershire sauce ]

In a small bowl, stir together the ketchup, mustard powder, garlic powder, pepper, and Worcestershire sauce.

Ideally you should cover and refrigerate for at least 1 hour to blend the flavors before serving, but feel free to serve it straight away.

Enjoy!