Baked Shrimp Toasts

Preparation

1. Step 1

   Cook garlic and ginger in oil in an 8- to 9-inch heavy skillet over moderate heat, stirring, until softened and fragrant, about 1 minute. Add mirin, soy sauce, and salt (omit salt if making ahead; see cooks' note, below) and simmer, stirring, 15 seconds. Transfer marinade to a bowl and cool to room temperature.

   Step 2

   Add shrimp and cilantro, tossing to coat, and marinate, covered and chilled, 1 hour.

   Step 3

   Put oven rack in upper third of oven and preheat oven to 350°F.

   Step 4

   Turn bread loaf on its side and evenly cut crust from bottom of loaf using a long serrated knife, discarding crust, then cut a 3/8-inch-thick slice from bottom and trim crust from sides of slice. Put slice on a baking sheet (reserve rest of loaf for another use) and bake, turning over once, until dry but not colored, 8 minutes total. Remove bread from oven but leave on baking sheet.

   Step 5

   Immediately increase oven temperature to 475°F.

   Step 6

   Spread top of hot toast with all of shrimp mixture, packing it down into a thick even layer and covering surface entirely. Make sure oven temperature has reached 475°F, then bake shrimp toast until topping is cooked through, 12 to 15 minutes. Transfer with a large flat spatula to a rack to cool 5 minutes, then transfer to a cutting board.

   Step 7

   Halve shrimp toast crosswise with a very sharp knife, then cut each half lengthwise into fourths, making 8 strips total. Cut each strip into 4 pieces. Serve toasts warm or at room temperature.

2. Step 8

   *Available at Asian markets and some supermarkets.