Ci’s Spicy Takumi Po’boy

Directions

For the Shrimp​

1. In a bowl, season the shrimp with 1 teaspoon garlic powder, ½ teaspoon smoked paprika, ¼ teaspoon black pepper, and ¼ teaspoon salt. Then add in the Kikkoman® Teriyaki Takumi, Gochujang Spicy Miso, Kikkoman® Soy Sauce, and a whisked egg, mixing until the shrimp are evenly coated.​
2. In another bowl, combine the flour, cornstarch, Cajun seasoning, onion powder, 1 teaspoon garlic powder, ½ teaspoon smoked paprika, ½ teaspoon salt, and ¼ teaspoon pepper. Mix to combine.​
3. Dredge the wet-battered shrimp in the dry mixture until fully coated, then shake off any excess. Place the floured shrimp on a wire rack and let them rest for at least 10 minutes before frying.​
4. Heat oil in a cast iron skillet over medium heat. Fry the shrimp for about 4 minutes, or until golden brown and crispy.​

For the Spicy Takumi Glaze​

1. In a small pot, melt 1 tablespoon of unsalted butter. Once it starts to bubble, add ¼ cup of teriyaki sauce, 2 tablespoons of honey, and the juice of half a lemon. Stir until smooth and slightly thickened.​
2. Add the fried shrimp to a bowl and pour the spicy Takumi glaze over top. Toss until every piece is coated.​

For the Spicy Aioli​

1. For the spicy aioli, combine mayo, teriyaki sauce, lemon juice, and garlic powder. Mix until smooth and creamy.​

To Assemble​

1. Remove some of the inside of the French bread, then lightly toast it. Spread a layer of the spicy aioli on both sides. Add shredded lettuce and pickles to one side, and tomato slices (seasoned with salt and pepper) to the other.​
2. Top with the glazed shrimp, close the sandwich, slice in half if desired, and enjoy!

Recipe created in partnership with Cierra Brewer at @cookwithci.
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