Deep Fried Shrimp Onigiri

Whisk the egg in a small bowl. Add ½ cup (60 g) of flour and the cold water and whisk to combine. Cover with plastic wrap and chill in the refrigerator.

Add the remaining flour to a shallow dish. Dredge each shrimp in the flour, shaking off any excess.

Heat the oil in a large pot until it reaches 350°F (180˚C).

Dip the floured shrimp into the chilled batter.

Fry the shrimp until they float to the top and are golden brown in color. Use a slotted spoon to transfer the shrimp to a paper towel-lined plate to drain.

In a medium pan, combine the dashi, soy sauce, and mirin, and bring to a boil over high heat. Transfer to a small bowl.

To make the onigiri rice balls, first wet your palms with water and coat with a little bit of salt.

Take a handful of rice and make an indent in the middle. Dip a shrimp into the soy sauce mixture, then place in the center of the rice. Wrap the rice around the shrimp, creating a triangle shape.

Wrap a strip of seaweed around the rice ball. Repeat with remaining ingredients.

Enjoy!