Ebisen

To prepare dashi stock, soak kombu in 500ml of water for 30 minutes. Heat the water gently, removing the kombu just before it boils. Add katsuobushi to the hot water, remove from heat, and let steep for 5 minutes. Strain the dashi stock through a fine-mesh sieve, reserving 100g for the recipe.

Peel and devein the Fresh shrimp. Pat them very dry with paper towels, then finely mince or process them into a smooth paste.

In a mixing bowl, combine the Fresh shrimp paste with Potato starch, All-purpose flour, Salt, Koikuchi soy sauce, Mirin, and the reserved 100g of dashi stock. Mix thoroughly until a smooth, uniform batter is formed.