Shrimp Katsu with Sesame Ginger Crunch Rice

While rice cooks, trim and halve bok choy lengthwise. Trim and thinly slice radishes into rounds.

Toss bok choy on a baking sheet with a large drizzle of oil, half the garlic powder (you’ll use the rest in the next step), salt, and pepper.

Roast on top rack until lightly browned and tender, 8-10 minutes.

Meanwhile, rinse shrimp* under cold water; pat dry with paper towels. Chop into pea-size pieces. TIP: The smaller the pieces, the better the patties will hold together!

In a large bowl, combine ponzu, remaining garlic powder, and ⅓ cup tempura batter mix (⅔ cup for 4 servings). Stir in shrimp until thoroughly coated

Form shrimp mixture into two patties (four patties for 4), each slightly wider than a burger bun.

Place panko in a medium bowl.

In a separate medium bowl, whisk remaining tempura batter mix with ¼ cup water (½ cup for 4 servings).

Gently place shrimp patties in bowl with tempura batter and turn to coat. Transfer patties to bowl with panko and turn to coat all over.

Transfer patties to a plate; refrigerate for about 5 minutes.

In a small microwave-safe bowl, combine radishes, vinegar, 1 TBSP water, ½ tsp sugar, and a pinch of salt (2 TBSP water and 1 tsp sugar for 4 servings). Cover tightly with plastic wrap and microwave for 1 minute.

Carefully remove plastic wrap and stir. Set aside to pickle, stirring occasionally, until ready to serve.

Heat a ⅓-inch layer of oil in a large, preferably nonstick, pan over medium-high heat. Once oil is shimmering and hot enough that a pinch of panko sizzles when added to pan, carefully add shrimp patties.

Cook until panko is golden brown and shrimp are cooked through, 3-5 minutes per side. (For 4 servings, cook in batches.) TIP: Reduce heat to medium if panko begins to brown too quickly.

Transfer patties to a paper-towel-lined plate and lightly season with salt.