Shrimp in the Style of Sakura Mochi

Shrimp in the Style of Sakura Mochi

I used two pieces of shrimp on top of potatoes for a flavorful impact and slightly pink coloring. Wrapped in shiso leaves, don't they resemble sakura mochi (rice cakes wrapped with cherry leaves)? Enjoy these while viewing the cherry blossoms or having a party.

Ingredients: 6 pieces

4 (about 250 g after peeling)
Boiled and hulled shrimp
Dried sakura shrimp (tiny dried shrimp)
8 grams
3 tablespoons
Salt and pepper
to taste
Shiso leaves
Vegetable oil
as needed


1. Peel the potatoes and cut into four pieces each. Wrap in plastic wrap and heat in the microwave. Mash them while they're still hot. (I used a tupperware made for parboiling)
2. Use a mortar or similar utensil to finely grind the dried sakura shrimp. Add the sakura shrimp and katakuriko to the potatoes and mix together well. Season with a generous amount of salt and pepper.
3. Divide into 6 equal portions and wrap each between 2 pieces of boiled shrimp. Shape them neatly.
4. Put a generous amount of oil into a frying pan and pan-fry the potato balls. Slowly cook over low heat.
5. When both sides have become lightly browned, remove from the frying pan and heat in the microwave for 1 minute. (They'll become quite sticky.) Wrap each in a shiso leaf and they're all done.
6. Here is a related recipe: "Tri-Colored Dumplings", (Recipe ID: 1754954).

Story Behind this Recipe

I was chosen to be a cooking monitor.
The theme was "Spring Potluck Recipes to Enjoy with Kirin Free Beer." So I made these snacks that resemble sakura mochi to match the theme.
This is another version: "Butter Fried Potatoes with Shrimp" (Recipe ID: 1092476).