Active Time

　　1 hr

　　Total Time

　　2 hr

　　

Ingredients

Makes 4 first-course servings

　　

For dashi

3 (6-inch) pieces kombu (dried kelp)

　　1 quart water

　　1/2 cup tightly packed katsuo bushi (dried bonito flakes)

　　

For shrimp cakes

2 tablespoons finely diced carrot

　　1/4 cup finely chopped onion

　　1/2 cup finely chopped fresh shiitake caps (2 large)

　　8 medium (31 to 35 per pound) shrimp in shell without heads, peeled and deveined, finely chopped by hand or pulsed in a food processor

　　1/4 pound skinless halibut, snapper, or cod fillet, finely chopped by hand or pulsed in a food processor

　　1 large egg yolk, lightly beaten

　　1/2 teaspoon fine sea salt

　　1 teaspoon light shoyu (Japanese soy sauce)

　　2 teaspoons sugar

　　1 quart vegetable oil

　　

For wasabi vinaigrette

1 tablespoon prepared wasabi paste

　　1 tablespoon mayonnaise

　　1 tablespoon mirin (Japanese sweet rice wine)

　　1 tablespoon rice vinegar (not seasoned)

　　White pepper to taste

　　

For mirin sauce

2 1/2 tablespoons mirin

　　2 1/2 tablespoons dark shoyu (Japanese soy sauce)

　　1 teaspoon sugar

　　1 teaspoon cornstarch mixed with 1 tablespoon cold water

　　

For plating

6 ounces mesclun (4 cups)

　　4 fresh shiso leaves, thinly sliced

　　3/4 cup tightly packed katsuo bushi (dried bonito flakes)

　　1 1/4 ounces daikon sprouts, trimmed

　　

Special Equipment

cheesecloth; a deep-fat thermometer

　　

Make dashi:

Step 1

Wipe any sand or salt from kombu with a dampened cloth.

　　

Step 2

Bring water and kombu almost to a boil in a 2-quart saucepan, then reduce heat and simmer, uncovered, 5 minutes. Add katsuo bushi and bring to a boil, then boil 30 seconds. Remove from heat and let stand 3 minutes, skimming any foam. Pour dashi through a cheesecloth-lined sieve into a bowl.

　　

Make shrimp mixture:

Step 3

Cook carrot, onion, and mushrooms in 1/4 cup dashi, uncovered, in a small heavy skillet over moderate heat, stirring frequently, until carrot and onion are softened, about 4 minutes. Cool slightly.

　　

Step 4

Stir together shrimp, fish, vegetable mixture, yolk, sea salt, shoyu, and sugar in a bowl until combined well, then knead with your hands to form a paste. Chill, covered, until cold, about 1 hour.

　　

Make wasabi vinaigrette:

Step 5

Whisk together wasabi paste and mayonnaise, then add mirin and rice vinegar in a slow stream, whisking until blended well. Season with white pepper.

　　

Make mirin sauce:

Step 6

Bring mirin, shoyu, sugar, and 1/4 cup dashi to a simmer in a small saucepan. Stir cornstarch mixture, then whisk into mirin mixture and boil, whisking, 1 minute. Remove from heat and keep warm, covered.

　　

Fry shrimp cakes:

Step 7

Heat oil in a deep 10-inch skillet over moderate heat until it registers 250°F on thermometer. While oil is heating, form shrimp mixture into 4 (1/2-inch-thick) cakes. Fry cakes until light golden, about 2 minutes on each side, then transfer with a wide metal spatula to paper towels to drain. Transfer cakes with spatula to clean paper towels to drain again. Cut each cake into 1/2-inch-wide slices.

　　

Assemble dishes:

Step 8

Divide mesclun among 4 plates and sprinkle with shiso leaves. Arrange shrimp cake slices over salads and drizzle with vinaigrette and mirin sauce. Top each serving with 2 rounded tablespoons katsuo bushi, then with sprouts.