Ingredients
3
(6-inch) pieces kombu (dried kelp)
1/2
cup tightly packed katsuo bushi (dried bonito flakes)
2
tbsp finely diced carrot
1/4
cup finely chopped onion
1/2
cup finely chopped fresh shiitake caps (2 large)
8
medium (31 to 35 per lb) shrimp in shell without heads, peeled and deveined, finely chopped by hand or pulsed in a food processor
1/4
lb skinless halibut, snapper, or cod fillet, finely chopped by hand or pulsed in a food processor
1
large egg yolk, lightly beaten
1
tsp light shoyu (Japanese soy sauce)
1
tbsp prepared wasabi paste
1
tbsp mirin (Japanese sweet rice wine)
1
tbsp rice vinegar (not seasoned)
21/2
tbsp dark shoyu (Japanese soy sauce)
1
tsp cornstarch mixed with 1 tbsp cold water
4
fresh shiso leaves, thinly sliced
3/4
cup tightly packed katsuo bushi
1
1/4 oz daikon sprouts, trimmed
Special equipment: cheesecloth; a deep-fat thermometer
Directions
2.
Wipe any sand or salt from kombu with a dampened cloth.
3.
Bring water and kombu almost to a boil in a 2-quart saucepan, then reduce heat and simmer, uncovered, 5 minutes. Add katsuo bushi and bring to a boil, then boil 30 seconds. Remove from heat and let stand 3 minutes, skimming any foam. Pour dashi through a cheesecloth-lined sieve into a bowl.
5.
Cook carrot, onion, and mushrooms in 1/4 cup dashi, uncovered, in a small heavy skillet over moderate heat, stirring frequently, until carrot and onion are softened, about 4 minutes. Cool slightly.
6.
Stir together shrimp, fish, vegetable mixture, yolk, sea salt, shoyu, and sugar in a bowl until combined well, then knead with your hands to form a paste. Chill, covered, until cold, about 1 hour.
7.
Make wasabi vinaigrette:
8.
Whisk together wasabi paste and mayonnaise, then add mirin and rice vinegar in a slow stream, whisking until blended well. Season with white pepper.
10.
Bring mirin, shoyu, sugar, and 1/4 cup dashi to a simmer in a small saucepan. Stir cornstarch mixture, then whisk into mirin mixture and boil, whisking, 1 minute. Remove from heat and keep warm, covered.
12.
Heat oil in a deep 10-inch skillet over moderate heat until it registers 250°F on thermometer. While oil is heating, form shrimp mixture into 4 (1/2-inch-thick) cakes. Fry cakes until light golden, about 2 minutes on each side, then transfer with a wide metal spatula to paper towels to drain. Transfer cakes with spatula to clean paper towels to drain again. Cut each cake into 1/2-inch-wide slices.
14.
Divide mesclun among 4 plates and sprinkle with shiso leaves. Arrange shrimp cake slices over salads and drizzle with vinaigrette and mirin sauce. Top each serving with 2 rounded tablespoons katsuo bushi, then with sprouts.
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