Ebiyaki

Ingredients:

2 cups dashi
2 eggs
1 tsp soy sauce
1/4 tsp salt
1 cup all purpose flour
2-3 green onions, finely chopped
2 tbsp pickled red ginger, finely chopped
28 shrimp (small, two per ball)
Takoyaki or tonkatsu sauce
bonito flakes
shredded dried seaweed (nori)
mayonnaise

Directions:

In Japan, this is typically called takoyaki, because they use octopus instead of shrimp. You can buy takoyaki from street vendors, which is analogous to the North American hot dog.

Whisk together the dashi, eggs, soy sauce, salt and flour. For the dashi stock, you can add dashi powder in water if you don't have time to make it from scratch. I used a single packet that was good for 6-8 servings. I assume that is 6-8 cups of water. I added the entire packet into 2 cups of water so it was quite salty. I'm currently experiencing some chest pains so I would suggest decreasing the packet amount.

Heat the pan to medium and add a dash of olive oil to each cavity. Fill each cavity half way with batter. Add two shrimps to each cavity and sprinkle in green onions and ginger. Add more batter so that it overflow the cavities. Let the batter brown a bit before rolling the balls. Add more oil if necessary and let brown evenly. You want the outside to be crispy and the inside to be tender.
 
Remove the balls from the pan onto a plate. Place a dollop of mayonnaise on top of each ball. and drizzle sauce. Sprinkle bonito flakes and nori and you're ready to serve.

The recipe makes exactly 14 balls.