Ebi Tendon

Step 1

Rinse the rice under cold running water in a fine-mesh strainer, stirring with your fingers until the water runs clear, about 2 minutes. This removes excess starch so grains stay separate.

Step 2

Pour the rinsed rice and 1.5 cups water into a medium pot. Cover with a tight-fitting lid and bring to a boil over high heat, about 5 minutes.

Step 3

Reduce heat to low and simmer covered for 15 minutes without lifting the lid—you'll hear gentle steam bubbling around the edges.

Step 4

Remove the pot from heat and let it sit covered for 10 minutes. The rice will finish cooking in the residual heat.

Step 5

Pat the shrimp dry with paper towels, pressing gently on each one to remove surface moisture, which helps them fry crispy.

Step 6

Combine 0.25 cup soy sauce and 3 tablespoons mirin in a small bowl, stirring together until the mixture is uniform. Set aside.

Step 7

Pour 2 cups neutral oil into a large heavy-bottomed pot or wok and heat over medium-high heat until a wooden chopstick inserted into the oil produces tiny bubbles immediately around the stick, about 350°F, roughly 3–4 minutes.

Step 8

While oil heats, whisk together 0.5 cup flour and 0.5 cup ice-cold water in a small bowl until the mixture is smooth with no lumps—the batter should look thin like pancake batter.

Step 9

Dip each shrimp into the batter, coating all sides completely, then gently slide it into the hot oil one at a time—do not crowd the pot or they won't crisp.

Step 10

Fry in two batches of about 6 shrimp each for 2–3 minutes per batch until the coating is the color of light golden toast, turning them once halfway through.

Step 11

Use a slotted spoon to transfer each batch of fried shrimp to a plate lined with paper towels to drain excess oil.

Step 12

Fluff the cooked rice with a fork by stirring gently to separate the grains, then divide it equally between two large bowls.

Step 13

Arrange 6 fried shrimp on top of the rice in each bowl, stacking them in the center.

Step 14

Pour half the sauce (about 3 tablespoons) over the shrimp and rice in each bowl, or serve the sauce on the side in small dipping cups if preferred.

Step 15

Scatter 1 tablespoon sesame seeds and 1 tablespoon sliced scallions on top of each bowl and serve immediately while the shrimp is still warm.