I seem to be on a shrimpy roll here. Lol! To be honest, I never like shrimps until I learned how to prepare them properly. Most eateries will cook the shrimps with shells on. Having shells on means deveining is not done and will lead to "seafoody" smell, which is a major turn off for me. Seafood needs to be fresh and be prepped properly to take away the "seafoody" smell. Ever since I had learned the trick of prepping shrimps properly, I began falling in love with them.This is also the very 1st recipe I had made with shrimps. I had made this shrimp toast quite some time ago and didn't really have the chance to show you lovely people. I guess now is the time. Cos one of my goals for 2019 is to revitalize some of my old recipes. I didn't process the shrimps until it becomes a mousse. Instead, I chopped them up into fine coarse with a cleaver. That way, I get bites of shrimps chunks. You can of cos choose whichever kinda texture as desired.The trick in making a great shrimp toast is to use a very soft white sandwich bread. Brioche or any eggy rich bread will not work. I find that Japanese white bread produces the best results. As you can see from the photos, I dunked my shrimp toast with a mixture of white and black sesame seeds. The sesame seeds do add another layer of aromatics. Usually, these toasts are being cut into triangles, but I find that cutting them in squares make a better plating. Don't you agree? Anyway, I hope you will give this recipe a try.

It reminds me of rice cakes, so I eat it often.You can also eat it without toasting it.If you add too much soy sauce, it'll be too salty to eat haha. Recipe by yakopuyo

Hatoshi or Japanese Shrimp Toast was originally introduced from China in the Meiji period thru the port of Nagasaki. Hatoshi, a loan word from Cantonese. Ha means shrimp or prawn, to shi means toast. It is a fusion cuisine combining prawn paste with toast. Some variant are made of pork or fish and have been served in many Chinese restaurants and shops in Nagasaki, Japan.This dish is great for party appetizers, as well as a main dish. You can prepare ahead and reheat in the oven right before serving. You can easily make this dish gluten free by using gluten free bread and gluten free soy sauce. This recipe uses four sandwich breads. Increase the amount if you are making for more people.Here is the YouTube video link to this recipe: https://youtu.be/sRBfSrqnrk4

I'm really into different kinds of toast right now...My gaze stopped at the ponzu sauce bottle, and I wondered how it would work on toast.It's a bit salty, so please adjust the seasonings to your taste. Recipe by Hinarin

Today, people really like fluffy bread, but I heard it's also important to take care in training your jaw to eat chewy things. I love bread, so I thought of a chewy recipe for bread.Just make sure it's chewy! I used a French baguette, but you can also use a slice of regular bread. If you use a French baguette, it's nice and chewy. If you cut it thinly, you can make it into an appetizer! Recipe by Nanagukun

I like this way of making toast. I cut out the white part of the bread and put ingredients in the cavity.It is easy to burn over high heat, so cook it slowly over medium to low on your pan.Use leftover ingredients in the fridge (instead of bacon, you can use ham or sausage). For 1 serving. Recipe by Yuukarikoara

Ham and egg teriyaki hamburger?I like "umemodoki's" "Ham Teriyaki", so I imitated her seasonings.◯Once you put in the sauce, it will burn easily, so coat quickly. Recipe by yumyum0618

We finally got a bread machine, so I've been experimenting with all different kinds of toppings for toast.Adjust the amount of curry powder if you have small children.If you mix everything together while the onion is still hot, the flavor of the curry and sakura shrimp will meld well together. Recipe by Donpintan

I've been making this since high school.This toast gives me strength.The amount for the ingredients is not precise.Please adjust as you like! Recipe by Stylish Mama

I have so many kinds of furikake that I don't use it all, so I decided to try to it on toast.Find your favorite version by testing out various kinds of furikake. Recipe by Mamyuchoko

When I went to take the jam out of the refrigerator, I saw the jar of iwanori (seaweed paste). I thought it might taste good on bread, so I tried it out. The taste wasn't so strong to the mayonnaise. I think next time, I might try adding chirimen jako.Adjust the ingredients to your liking.If you add too much mayonnaise, the flavor will be too weak. Recipe by Garumeri

I made this because I learned that chirimen jako and cheese go together well.The mayonnaise is optional. It does add richness, but the saltiness of chirimen jako varies, so I made the mayonnaise optional.I think the chirimen jako tastes best if it becomes softened as it is cooked inside the cheese. For 1 serving. Recipe by Cookie shiasu