Japanese Shrimp Fritter Po Boy Sandwich
Maiko Kyogoku
309 reviews
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.
by
Maiko KyogokuMaiko 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.
Why everybody loves this meal
Simply the best dish on Cookunity, without a doubt. Would order it every week!
Kadrisse · 05/09/23
great
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
Nutritional Info
Calories
940
Protein
29g
Fat
51g
Carbohydrates
81g
Ingredients:
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
Heating Instructions
Chef preparation
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
Quick preparation
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’re CookUnity, a chef collective.
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.
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Small batch meals crafted by top culinary talent. Delivered to your door each week.
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Maiko Kyogoku
Maiko Kyogoku
Maiko Kyogoku