Hatoshi (Nagasaki Shrimp Toast)

Name: Hatoshi (Nagasaki Shrimp Toast)
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: peeled shrimp 320 g; cleaned squid 80 g; onion 50 g; sandwich bread 4 slice; salt 0.5 tsp; black pepper 0.25 tsp; mayonnaise 1 tsp; ground chili 1 tsp; neutral oil 500 ml

Quick answer

Total time: 50 min
Level: Medium
Servings: 2 servings
Ingredients: 9

About this dish

Brought to Nagasaki from Qing China in the Meiji era, hatoshi became one plate of shippoku, the city's round-table banquet, and is now sold in shops and on the street as a snack.

Here a thick layer of shrimp and squid is sandwiched between slices of white bread, steamed, and only then deep-fried. Grinding half the seafood into a sticky paste and cutting the rest into chunks gives the crisp bread a moist filling with springy bites.

Ingredients

servings

IngredientAmount

sandwich bread4 slice

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Instructions

5 steps

1

Finely chop 50g onion.

Sauté it in 1 tablespoon oil over medium heat for 10 minutes until translucent and soft, then spread on a plate and cool completely.
2

Process half the shrimp and squid with salt, pepper, and mayonnaise for 30 seconds into a sticky paste.

Chop the remainder to 8mm and fold it into the paste with cooled onion and chili.
3

Spread half the seafood mixture 1.5cm thick on each of two bread slices and cover with the remaining slices.

Wrap loosely and steam over active steam for 8 minutes.
4

Unwrap and air-dry for 5 minutes.

Heat oil to 180C and fry one sandwich at a time for 60 to 90 seconds per side, until golden and the center reaches at least 74C.
5

Drain on a rack for 3 minutes and cut each sandwich into four pieces.

Check that the seafood filling is opaque and springy, then serve hot.