---
title: Sakura shrimp kakiage
url: https://karigurashijourney.com/en/notes/sakura-shrimp-kakiage/
lang: en
journey: https://karigurashijourney.com/en/episodes/numazu-port/
---

# Sakura shrimp kakiage

Cook the local flavors once more　/　Numazu, Shizuoka

Every sakura shrimp landed in Japan comes from Suruga Bay. The fishing season runs twice a year, in spring (mid-March to early June) and autumn (late October to late December); the rest of the year is closed to protect the shrimp. I turned half of the shrimp I bought in Yui into kakiage to go with the Numazu bowl.

## Ingredients

- Raw sakura shrimp (frozen, from the Yui Port cooperative shop)
- Tempura batter
- Sesame oil

## How I made it

1. Mix the sakura shrimp with batter in a bowl
2. Slide the mixture off a spatula into hot sesame oil
3. When golden, drain on paper towel

## This moment in the journey: Making a Numazu bowl from the treasures of Suruga Bay

Time to make dinner. I opened the grill and cooked Numazu's dried horse mackerel, packed with the flavor of Suruga Bay. When the rice cooker was done, I took the grilled fish off the bones and mixed it into the hot rice.

The horse mackerel sashimi became tataki: I chopped it fine with a knife, and set half of it aside in a bowl with white sesame and soy sauce to marinate. Something to look forward to tomorrow morning. Half of the cherry-colored treasures of Suruga Bay went into kakiage: mixed with batter and dropped into amber sesame oil, they fried up beautifully.

Over the horse mackerel rice in a blue bowl went shredded nori, then the tataki and raw whitebait on shiso leaves, and finally the raw sakura shrimp and green onion. The Numazu bowl was complete.

![Lifting the freshly fried kakiage with chopsticks](https://karigurashijourney.com/img/numazu-port/s118-1200.jpg)
- Sources: https://yuikou.jp/sakuraebi.html

Read this scene in the full journey: https://karigurashijourney.com/en/episodes/numazu-port/