Shrimp Cakes with Wasabi Vinaigrette

• 3 (6-inch) pieces kombu (dried kelp)
• 1 quart water
• 1/2 cup tightly packed katsuo bushi (dried bonito flakes)
• 2 tablespoons finely diced carrot
• 1/4 cup finely chopped onion
• 1/2 cup finely chopped fresh shiitake caps (2 large)
• 8 medium (31 to 35 per pound) shrimp in shell without heads, peeled and deveined, finely chopped by hand or pulsed in a food processor
• 1/4 pound skinless halibut, snapper, or cod fillet, finely chopped by hand or pulsed in a food processor
• 1 large egg yolk, lightly beaten
• 1/2 teaspoon fine sea salt
• 1 teaspoon light shoyu (Japanese soy sauce)
• 2 teaspoons sugar
• 1 quart vegetable oil
• 1 tablespoon prepared wasabi paste
• 1 tablespoon mayonnaise
• 1 tablespoon mirin (Japanese sweet rice wine)
• 1 tablespoon rice vinegar (not seasoned)
• White pepper to taste
• 2 1/2 tablespoons mirin
• 2 1/2 tablespoons dark shoyu (Japanese soy sauce)
• 1 teaspoon sugar
• 1 teaspoon cornstarch mixed with 1 tablespoon cold water
• 6 ounces mesclun (4 cups)
• 4 fresh shiso leaves, thinly sliced
• 3/4 cup tightly packed katsuo bushi (dried bonito flakes)
• 1 1/4 ounces daikon sprouts, trimmed
• Special equipment: cheesecloth; a deep-fat thermometer

1. Wipe any sand or salt from kombu with a dampened cloth.
2. Bring water and kombu almost to a boil in a 2-quart saucepan, then reduce heat and simmer, uncovered, 5 minutes.
3. Add katsuo bushi and bring to a boil, then boil 30 seconds.
4. Remove from heat and let stand 3 minutes, skimming any foam.
5. Pour dashi through a cheesecloth-lined sieve into a bowl.
6. Cook carrot, onion, and mushrooms in 1/4 cup dashi, uncovered, in a small heavy skillet over moderate heat, stirring frequently, until carrot and onion are softened, about 4 minutes.
7. Cool slightly.
8. Stir together shrimp, fish, vegetable mixture, yolk, sea salt, shoyu, and sugar in a bowl until combined well, then knead with your hands to form a paste.
9. Chill, covered, until cold, about 1 hour.
10. Whisk together wasabi paste and mayonnaise, then add mirin and rice vinegar in a slow stream, whisking until blended well.
11. Season with white pepper.
12. Bring mirin, shoyu, sugar, and 1/4 cup dashi to a simmer in a small saucepan.
13. Stir cornstarch mixture, then whisk into mirin mixture and boil, whisking, 1 minute.
14. Remove from heat and keep warm, covered.
15. Heat oil in a deep 10-inch skillet over moderate heat until it registers 250F on thermometer.
16. While oil is heating, form shrimp mixture into 4 (1/2-inch-thick) cakes.
17. Fry cakes until light golden, about 2 minutes on each side, then transfer with a wide metal spatula to paper towels to drain.
18. Transfer cakes with spatula to clean paper towels to drain again.
19. Cut each cake into 1/2-inch-wide slices.
20. Divide mesclun among 4 plates and sprinkle with shiso leaves.
21. Arrange shrimp cake slices over salads and drizzle with vinaigrette and mirin sauce.
22. Top each serving with 2 rounded tablespoons katsuo bushi, then with sprouts.

water, tightly packed katsuo bushi, carrot, onion, fresh shiitake caps, shrimp, skinless, egg yolk, salt, light shoyu, sugar, vegetable oil, mayonnaise, rice wine, rice vinegar, white pepper, mirin, dark shoyu, sugar, cornstarch, fresh shiso leaves, tightly packed katsuo bushi, sprouts, thermometer

Taken from www.epicurious.com/recipes/food/views/shrimp-cakes-with-wasabi-vinaigrette-107191 (may not work)