Prawn Toji Fried

The dish using Yuba (raw yuba and dried yuba) is called To-ji, Place To-ji Temple is Kyoto. The initiato is Ku-kai, The religious precepts of the then Buddhism are severe, usually take the dish mainly on the vegetables. Ku-kai from the fact that he brought the Yuba cuisine, now to be called the dish using Yuba and To-ji.

KAISEKI‐ RIYORI (Tea ceremonial dish ), this time, we will introduce the Prawn To-ji Fried.


  • Tiger Prawn
  • Raw Yuba
  • Sea weed
  • Tempura Flour
  • Autumn leaves grated
  • Radish
  • Green Onion
  • Dried Slice Bonito


  • Japanese Soup Stock
  • Sweet Sake
  • Light color soy source
  • Rapeseed Oil

How to make

  1. Cut the head of the prawn, remove the husk, and the black vein.
  2. And a wash, wipe off the water.
  3. Cut the tip of the tail pointed part of the shrimp.
  4. Put the cuts towards the belly, straight stretch.
  5. Winding the shrimp by the Yuba, and wrapped like a belt by the seaweed.
  6. Attach wheat flour to the shrimp, and deep frying with oil.
  7. Mix 8 cups of soup stock, 1 cup of mirin, 1 cup of light color soy sauce, and to make IRIDASHI.
  8. To make SASHIGATUO.
  9. Mix grated radish with red pepper, and put the chopping fine green onion.


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 prawns, IRIDASHI does not damage the original taste of the material.

How to make SASHIKATUO (Dried sliced bonito)

  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.



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