MAIN INGREDIENTS
These large prawns are typically dipped in egg wash, coated in panko breadcrumbs, then deep-fried. They are one of the most popular yōshoku dishes; western-inspired Japanese meals which originated during the Meiji Restoration between the 1860s and the early 1900s.
Ebi furai falls into the kawari-age category of breaded, deep-fried foods, and it is also regarded as a meibutsu, which is a Japanese term for famous foods associated with particular regions, as these fried prawns are one of Nagoya's signature dishes.
MOST ICONIC Ebi furai
Ebi nigiri is a traditional type of nigiri sushi. It consists of hand-pressed sushi rice that's topped with butterflied shrimp. Any large shrimp will do, but kuruma ebi (Penaeus japonica) is said to be the best. The shrimp is skewered, boiled, chilled in ice (just until the exterior is cold, while it remains warm inside), and it's sometimes marinated in ginger juice in order to become more firm and have a bit more flavor.
The tail is left intact for presentation purposes. This nigiri sushi is often served with wasabi or pickled ginger (gari).
MOST ICONIC Ebi nigiri sushi
Tenshindon is a simple Japanese dish which combines crab meat omelet and rice. It belongs to the broad category of donburi dishes, which includes many Japanese ingredients and meals that are served over rice. The central part of every tenshindon is the omelet which employs crab meat, the authentic Japanese negi onions, and (occasionally) mushrooms, peas, and sliced ginger.
The dish is assembled and usually served in a bowl, in which the rice is placed first, and the omelet is positioned on top. The final addition is a thick sauce that is generously poured over the dish. It is made with different combinations of soy sauce, vinegar, sugar, rice wine, sesame oil, oyster sauce, chicken broth, starch, and occasionally ketchup.
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