Material:
- 2 tail prawn (without head)
- 1 Japanese eggplant fruit
- 2 pieces of shiitake mushrooms, cut stems
- Two of hot pepper shishito
- Tempura sauce:
- 250 ml Dashijiru *)
- 30 ml soy sauce
- 30 ml vinegar (mirin)
- 1 tablespoon grated ginger
- 4 tablespoons grated white radish
Flour mixture:
- 200 ml ice water
- A chicken egg yolk
- 150 g Flour tempura
Method:
- 2 tail prawn (without head)
- 1 Japanese eggplant fruit
- 2 pieces of shiitake mushrooms, cut stems
- Two of hot pepper shishito
- Tempura sauce:
- 250 ml Dashijiru *)
- 30 ml soy sauce
- 30 ml vinegar (mirin)
- 1 tablespoon grated ginger
- 4 tablespoons grated white radish
Flour mixture:
- 200 ml ice water
- A chicken egg yolk
- 150 g Flour tempura
Method:
- Tempura Sauce: Heat dashijiru in a saucepan, add soy sauce and vinegar. Bring to a boil. Lift.
- Divide grated white radish with a size similar to a cone shape. Placed above the grated ginger grated radish.
- Peel shrimp, leaving tails. -Slice 3-4 slices of the lower abdomen so that the shrimp do not curl when frying.
- Cut the eggplant into two parts. Cut each in half and then slice-shaped slices up to 3-4 parts like a fan.
- Flour mixture: Pour ice water into a bowl and add the egg yolks and mix well.
- Add flour and stir with a chopstick. Do not stir too strong because the batter will be lumpy Heat the oil until the temperature reaches 170 C.
- Enter one by one input eggplant, shiitake mushrooms, chili (shishito) to the flour mixture and fried everything.
- Especially for the shrimp, hold the shrimp tails so that only the body are immersed in oil. Fry until cooked. Remove and drain.
- Serve with sauce and grated radish and ginger has been formed.
For 2 servings
*) Dashijiri
Material:
- 15 cm Seaweed (Kombu)
- 60 gr Katsuo Bushi (Dried Bonito Flakes)
- White Water 1.000 ml
Method:
- Clean the seaweed with a damp cloth to remove dirt or salt. Let submerged in a bowl for 30 minutes.
- Move the water and seaweed into a saucepan and heat to medium flame. When visible foam emerged from the bottom of the pot, lift the seaweed. Do not boil the water with seaweed in it.
- When the liquid started foaming, add the bonito flakes and reduce the flame. Let the liquid boil for several minutes and remove the foam
- Turn off the flame. While Flake was in the bottom of the pan, strain the broth by using the filter to obtain Dashi. Now is the dashi that where the number one best for clear soup (miso soup).
Boil 4 cups of water and Bonito flakes.
- When the liquid begins to boil reduce the flame and let stand for 7-8 minutes. This is a dashi number two that can be used for stew dishes, noodles and sauces.
For 1 liter
*) Dashijiri
Material:
- 15 cm Seaweed (Kombu)
- 60 gr Katsuo Bushi (Dried Bonito Flakes)
- White Water 1.000 ml
Method:
- Clean the seaweed with a damp cloth to remove dirt or salt. Let submerged in a bowl for 30 minutes.
- Move the water and seaweed into a saucepan and heat to medium flame. When visible foam emerged from the bottom of the pot, lift the seaweed. Do not boil the water with seaweed in it.
- When the liquid started foaming, add the bonito flakes and reduce the flame. Let the liquid boil for several minutes and remove the foam
- Turn off the flame. While Flake was in the bottom of the pan, strain the broth by using the filter to obtain Dashi. Now is the dashi that where the number one best for clear soup (miso soup).
Boil 4 cups of water and Bonito flakes.
- When the liquid begins to boil reduce the flame and let stand for 7-8 minutes. This is a dashi number two that can be used for stew dishes, noodles and sauces.
For 1 liter
how to make beef teriyaki? thanks
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