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1
Mix the ingredients and prepare the vinegar soy sauce.
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2
It turns out more authentic Korean using roasted and chopped pine nuts instead of ground sesame seeds.
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3
Cut the thinly and vertically sliced red bell peppers in halves.
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4
You may substitute the bell peppers with julienned carrots or dried chili pepper strands.
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5
Cut off the root ends of the scallions (or green onions), wash, lightly drain and cut into half lengths.
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6
I used green onions this time.
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7
Cut the length of the scallions from Step 3 in half, and arrange the directions with an equal balance of the white and green parts on both ends.
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8
Slit a plastic bag down the center and place the scallions from Step 4 on top.
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9
This is the way to use a plastic bag instead of a tray, to minimize clean-up.
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10
Sprinkle the flour over the scallions from Step 5 and coat them evenly.
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11
Whisk the egg in a bowl.
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12
Add the shio koji and the white pepper (or black pepper).
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13
Mix well.
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14
Pour 1/3 of the egg mixture from Step 7 over the scallions from Step 6.
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15
Flip the scallions using the plastic bag so that the egg mixture will evenly coat the scallions.
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16
In a large pan, heat the sesame oil, place the egg-coated scallions in the pan and reduce the heat to low.
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17
Shape by spreading out the scallions.
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18
I made it into a 14 cm wide piccata.
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19
My pan size is 28 cm diameter (slightly on the large side).
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20
Once the piccata is shaped, sprinkle the sakura shrimp on top and press down on them.
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21
Pour in the remaining half of the egg mixture from Step 7.
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22
Arrange the bell peppers from Step 2 on top.
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23
Make sure the heat is low enough not to burn the piccata.
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24
Pour the rest of the egg mixture over the piccata from Step 12.
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25
Cook slowly over low heat.
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26
Once it is browned, flip and pat lightly.
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27
Cook again slowly.
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28
Now, it's ready to serve.
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29
Trim the ends and cut into 8 pieces on a cutting board.
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30
Serve on a plate with the vinegar soy sauce from Step 1 on the side.
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31
If the white part of the scallions are thick, cut them vertically so they can cook through well.
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32
I used a home-made shio koji from 200 g of dried rice malt, 70 g of salt and 330 ml of water.
