Simmered Deep-Fried Ebi-Imo

Simmered Deep-Fried Ebi-Imo

The carefully flavored Ebi-Imo taros gives the dish its true presence.

Ingredients (4 servings)

  • 2 Ebi-Imo (shrimp-shaped taro)
  • 2 sheets of finely cut grilled nori (Momi-Nori)
  • 5g Hana-Katsuo dried bonito shavings
  • 500ml Dashi stock
  • (A)
    50ml Mirin
    20ml sugar
    55ml light soy sauce
    Salt, to taste
  • Potato starch (for deep-frying), as needed
  • Frying oil, as needed
  • 30ml potato starch solution (potato starch 1: water 2 ratio)


  1. (1) Peel the Ebi-Imo taros, cut into the bite-size, rinse with water, then let boil in Dashi stock.
  2. (2) When (1) becomes soft, add (A) and let simmer for about 15 minutes over low heat, then let it cool off.
  3. (3) Coat (2) in potato starch and deep-fry in 160˚C cooking oil.
  4. (4) Heat the simmered stock from (2) and after checking the taste, add the potato starch solution to thicken the broth.
  5. (5) Place the fried Ebi-Imo into a serving bowl and pour the broth from (4). Garnish with finely cut nori, and dried bonito shavings