Name: Morimotos Kasutera Recipe
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 8 servings
Cuisine: Japanese
Ingredients: 200 g Shrimp, peeled and deveined; 250 g All-purpose flour; 150 g Granulated sugar; 100 g Butter, softened; 3 large Eggs; 1 tsp Baking powder; 1 tsp Salt; 100 ml Milk; 1 tsp Lemon zest; to taste Black pepper, ground

Aburi-style cocktail sauce, greens, jumbo prawns

KANPAI DUO

Cerignola olives marinated in garlic rosemary olive oil

Olives

Rated M shakes contain alcohol. Flavor Choices: Butterbeer: Vanilla milkshake blended with butterscotch liqueur and Baileys Irish cream. Summer Lemon: Vanilla Milkshake blended with our signature lemon curd, Titos vodka and limoncello liquor. Pina Colada: Vanilla shake blended with pineapple, creme de coconut, spiced dark rum and coconut rum.

RATED 'M' SHAKES

An adult shake containing Butterfinger bits, Irish cream liqueur, butterscotch liqueur and vanilla vodka.

Buttery Fingers

Prepare the Shrimp

In a bowl, whisk together the flour, baking powder, and salt.

Mix Dry Ingredients

In another bowl, cream the softened butter and granulated sugar until light and fluffy.

Cream Butter and Sugar

Beat in the eggs one at a time, mixing well after each addition.

Add Eggs

Gradually add the dry ingredients to the butter mixture, alternating with milk. Mix until just combined.

Combine with Dry Ingredients

Fold in the chopped shrimp, lemon zest, and black pepper until evenly distributed.

Incorporate Shrimp and Flavorings

Pour the batter into a greased loaf pan and smooth the top.

Pour into Pan

Preheat the oven to 180°C (350°F) and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

Bake

Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Slice and serve.

Cool and Serve

Shrimp, peeled and deveined

All-purpose flour

Granulated sugar

Butter, softened

Eggs

Baking powder

Salt

Milk

Lemon zest

Black pepper, ground

Kasutera

diced bluefin tuna, salmon, amberjack, shrimp, ikura and cucumber over sushi rice

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rice dish prepared in hot river stone bowl

Tofu Ishi Yaki Bop*

Ebodai – Butterfish

jalapeño, garlic chili oil, micro cilantro

Hamachi Ponzu

Toro is a scallion preparation commonly used in Japanese cooking, emphasizing the white and light green parts of the vegetable. This version features a savory blend of olive oil, soy sauce, and tangy rice vinegar, which enhances the scallion's natural crunch and mild onion flavor. Here’s how to make it at home.

Kasutera Recipe

Ingredients

Kasutera Ingredients

Method

Kasutera Preparation