Shishamo Wrap
Crispy Shishamo Wrap with refreshing shiso leaf and matcha salt is a popular appetizer found in izakaya (gastropubs) and restaurants in Japan. Made with Japanese smelt, a seasonal delicacy, this dish is quick and easy to make any time of year using frozen shishamo.
Foto: Just One Cookbook
Ingredients
- 8 shishamo (smelt)
- 4 egg roll (harumaki) wrappers ((cut in half))
- 8 shiso leaves (perilla/ooba)
- 1 tsp all-purpose flour (plain flour) ((mix with water for "glue"))
- 1 tsp water ((mix with flour for "glue"))
- 1 cup neutral oil ((for shallow frying))
- lemon
- shichimi togarashi (Japanese seven spice) ((for a spicy kick))
- ½ tsp matcha (ceremoial or culinary grade)
- ¼ tsp Diamond Crystal kosher salt ((mix with matcha))
Steps
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Quickly rinse shishamo under running water and pat dry with paper towels.
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Cut the egg roll wrappers in half.
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Place shiso and shishamo on the egg roll wrapper as you see in the picture. Roll it up from the bottom and seal the edge with the mixture of flour and water.
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In a large non-stick frying pan, heat the oil on medium-high heat. If you are new to frying, check this post.
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When it’s hot, place the shishamo wraps in the pan and fry until golden brown.
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Serve immediately and squeeze lemon before you eat. You can also serve with matcha salt and shichimi togarashi as well.
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You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days or in the freezer for a month. Reheat in the oven toaster or oven till crisp and heated through.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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