Enjoy after the jump.
First you have to make the sauce. It needs at least a day in the fridge for the flavors to meld properly ;)
2 TBS Tomato puree
2 TBS Ketchup
1/3 Cup Worcestershire sauce
3 TBS Dark soy sauce
1 tsp Sugar
7 TBS Dashi (bonito stock)
2 TBS Cornstarch - dissolved in 2 TBS Water
Bring tomato puree, ketchup, Worcestershire sauce, soy sauce, sugar, and dashi to boil in saucepan over high heat. Make sure you stir frequently or it will burn! Add cornstarch mixture, a little at a time, and cook until thickened to the texture of ketchup. Cool before serving.
This recipe yields about 1 1/2 cups.
(I forgot to take pictures of this part ^-^;;)
3TBS corn starch -dissolved in 3TBS hot water
4 or 5 TBS dashi stock
1/2 cup all purpose flour
3 large eggs
1/4 cabbage roughly chopped
abt 12 medium shrimp
6-8 slices bacon
Mix the dashi, flour, corn starch mixture, and two of the eggs until you get a smooth runny batter. It should be about the consistency of loose pancake batter.
Add the cabbage, the crispy batter bits, and the remaining egg to the original batter and combine thoroughly
Spread the shrimp, bonito flakes, and bacon on top. By the time all of the topping are in place it should be ready to flip.
The tack strips are all now out of the floor, and now I'm just cleaning it.