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Japanese Shrimp Fritter Po Boy Sandwich
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.
Nutritional facts
Protein
29g
Carbs
81g
Calories
940
Fat
51g
Ingredients
Rice Vinegar, Egg White, Canola and Olive Oil Blend, Potato Starch, Dill, Shrimp, Black Pepper, Sugar, Kewpie Mayonnaise, Onion, Kosher Salt, Yukon Potatoes, Hot Dog Bun, Green Onion, Canola Oil, Cucumber, Italian Parsley, Shishito Peppers
Reviews
4.4
Based on 309 reviews
Simply the best dish on Cookunity, without a doubt. Would order it every week!
Kadrisse Mcintosh · 05/09/23
More Maiko Kyogoku’s delicious meals
About Maiko Kyogoku
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.
You can find Maiko Kyogoku’s meals in...