Deep fried Tiger prawn with yoro

Yoro is originally the dish using the grated a yam. Introduce fried the tiger prawn using potatoes instead of the yam.


  • Tiger prawn
  • Potato
  • Potato starch
  • Grated radish
  • Carve a leek
  • Momiji oroshi
  • Dried slice bonito


  • Canola oil
  • Japanese soup stock
  • Sweet sake
  • Light color soy sauce

How To Make

  1. Remove the tiger prawn of the tail shell.
  2. Remove the black vein, and wash the tiger prawn with the water and drain.
  3. The potato makes (KATURAMUKI) rotary cutting, and cut it for a long size.
  4. Potatoes cut into long size, and Cut into long thin strips.
  5. Washed in the water.
  6. After washed in the water, and dry it in a good place of the ventilation for around two hours.
  7. Attach the potato starch with dried potatoes.
  8. Wrap a tiger prawn by ⑦ and, frying with it.
  9. Make the IRIDASHI, and add condiments.


The IRIDASHI is a suitable for garnished sauce such as the deep-fried fish.As the IRIDASHI uses the light color soy sauce. When doing deep- fried fish and the prawns, IRIDASHI does not damage the original taste of the material.


  1. Mix 6 cups of soup stock, 1 cup of sweet sake、1cup of light color pale soy sauce and cook together.
  2. Put the dried sliced bonito into the pot and warm.


Mix seasoning and cook once、by doing a SASHIGATUO into the seasoned soup, the taste will be even better. And It is often used to make soups such as TEMPURA – DASHI, IREDASHI etc.


  1. When seasoned soup stock boiled, put a dry sliced bonito into the pot.
  2. Lower the heat once, cook it over a low heat, and stop the heat, wait until a dry sliced bonito sinks.
  3. A dry sliced Bonito sinks, filter it through a lead and warm it.


  1. Attach the grated the radish with the red pepper and chopping the fine white leek.
Please use capped tiger prawns.


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