Louisiana meets Japan in this summery sandwich! Chef Maiko was inspired by the Po Boy to take ebi shinjo-- a classic Japanese dish of shrimp fritters with a savory mayo-- and make it into a sandwich. She whips up a creamy scallion mayo to go along with these crispy and plump shrimp balls, and fried some shishitos for a lovely green accent on the side.
Maiko Kyogoku grew up in New York in a restaurant-owning family, so food and hospitality is no stranger to her. After 15 years honing her experience leading operations for Daniel Boulud, the Bromberg Brothers and the Thompson Hotel group, Kyogoku opened Bessou Restaurant in 2016. The restaurant, whose name in Japanese loosely translates to “home away from home,” is a love letter to her Japanese heritage and the Japanese home cooking of her childhood. Bessou has been critically acclaimed by the New York Times, Zagat and Tasting Table and featured in Best of Lists for New York Magazine Grub Street and Time Out.
Kyogoku is excited to now share some of her Japanese home cooking at home with you.
Simply the best dish on Cookunity, without a doubt. Would order it every week!
Kadrisse · 05/09/23
Rosa · 04/28/23
this is amazing - loved it.
Amy · 04/26/23
that potato salad is amazing!
Brynna · 04/22/23
side salad was SO good
alessandra · 04/19/23
One of my favorite meals.
Ilene · 04/14/23
it was fantastic. why is she no longer listed on Cook Unity?
Aprile · 04/13/23
Amazing⭐️ Everything was wonderful. I put the shrimp balls in air fryer..worked great! The potato salad was incredible.ss
Kathleen · 04/12/23
Artificial Flavors, Ascorbic Acid, Beta Carotene, Black Pepper, Calcium Propionate, Canola Oil, Corn Flour, Cucumber, Degerminated Yellow Corn Flour, Dill, Distilled Vinegar, Dough Conditioner, Egg Yolks, Eggs, Enzymes, Folic Acid, Green Onions, Hotdog Bun, Iron, Italian Parsley, Kewpie Mayonnaise, Kosher Salt, Malted Barley Flour, Microcrystalline Cellulos, Mono Dyglicerides, Mustard Flour, Natural Flavors, Niacin, Nonfat Milk, Olive Oil, Onions, Paprika, Potassium Sorbate, Potato Flour, Potato Slider, Potato Starch, Red Wine Vinegar, Reduced Iron Thiamine Mononitrate, Riboflavin, Rice Vinegar, Rice Wine Vinegar, Salt, Shishito Peppers, Shrimps, Sorbic Acid As A Preservative, Sorbitan Monostrearate, Soy Flour, Soybean Oil, Spices, Sugar, Thiamine Mononitrate, Turmeric
Recommended for special occations.
1. Preheat to 350F
2. Remove sleeve and peel back film
3. Pour sauce on top
4. Heat up for 12 mins or until heated through
Don't you worry is time is an isue we got you covered!
1. Remove sleeve and peel back film to vent
2. Pour sauce on top
3. Microwave for 2 mins
We envision a world in which chefs are no longer bound by the economic and geographic limitations of the current restaurant model. One where culinary artists can reach beyond the neighborhood, and share their craft with millions of people.
Small batch meals crafted by top culinary talent. Delivered to your door each week.
Set your preferences
Let us know what you love to eat, then choose your meal plan –– from 4 to 16 meals per week.
Choose your meals
Our chefs are in constant creation mode. Every weekly menu boasts new craveable meals for you to order.
Heat and plate
Every meal comes with Chef heating instructions. Set the table, plate your meal, and savor the experience.
Choose something new every week or stick with your staples. We'll be in the kitchen cooking up your next mouth-watering meal.
Signature meals by Maiko, prepared in small batches and available to order directly to your door.