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Recipe


Kisu

Renkon

Nasu

Shiitake

Oba

Daikon oroshi

Basic Recipes

Tempura


Ingredients: (for 4 servings)

4 shrimps, 4 kisu (white sillago fish), squid, 1/4 pumpkin, 2 small eggplants (nasu), 1/2 gobou (burdock root), 4 fresh shiitake, 8 shishito (spicy green peppers), small lotus root (renkon), 4 oba (beefsteak leaves).
Batter; 1 egg, 2 cups cold water, 2 cups flour.
Tempura dipping sauce; 1 cup dashi,1/4 cup mirin,1/4 cup soy sauce,1 cup daikon oroshi (grated raddish), grated ginger as desired, oil.

Seafood preparation

Removing aku


Preparation:

Vegatables

  1. Pumpkin: remove seed, peel skin, cut into bite size peices.
  2. Eggplant: without removing the skin, cut tip off, cut lengthwise. Cut halves into strips.
  3. Gobou: Clean well. Remove skin with the back of a knife. Cut in strips. Soak in water to remove aku.
  4. Shitake: Remove stem, Score a X on the inner side.
  5. Shishito: To prevent them from exploding, cut hole.
  6. Lotus Root: remove skin. Cut into 6-7 mm strips.
  7. Wash beefsteak leaves and dry.

Seafood

  1. Shrimp: remove shell, head, spine.
  2. Kisu: Remove skin and bones. Cut into bite size pieces
  3. Squid remove skin, score back a few times cut into 4 to 5 cm pieces

Tempura sauce:

  • Right before serving, add daikon oroshi, ginger to taste
    other options: mix salt, maccha (green tea powder), sansho.

How to Make:

  1. Make Tempra Batter:
    Mix egg add ONLY ice water to insure crippiness. Use 1:5 ratio, egg to water. Mix in sifted flour light but not completely with chopsticks. Make batter immedietly before cooking.
  2. Frying :
    In a heavy pan or skillet, Fill pan to about 75% capacity with oil.
  3. Heat oil to 160-180C . Check readiness of oil tempurature by dropping a bit of batter, if it floats to the top immedietly the oil is ready.
  4. Fry harder vegtables first. Avoid using too much batter. Only fry the inner side of shitake and shiso. Fry all other items on both sides. Fry 3-5 strips of gobou together.
    caution:
    Do not put too many pieces into the pan at one time. Keep it half full. The tempurature of the oil will decrease too quickly if too many pieces are added .
  5. When the outer edges look cooked, turn over. Repeat twice. Remove completed tempra and place on rack to drain excess oil.
  6. Cook vegatables first, then seafood. Before dipping fish in batter, dust with flour. Hold shrimp and fish by the tail when dipping. Turn over as each piece floats to the top. Small bubbles will form at this time. Remove to rack. Do not over cook
  7. Tempura can be served either in individual portions or on a large platter.
  8. Place daikonoroshi and ginger into tempura sauce.
Shrimp: remove tail. Remove spine Devine and make a small cut for shaping. Straighten the shrimp for better frying.
Arrange vegetables and seafood before frying Mix egg and flour with ice water to insure crippiness Do not put too many pieces into the pan at one time. Seafood: Turn over as each piece floats to the top. Small bubbles will form at this time.


Hints:

Seafood preparation
Vegitable preparation
Hints for agemono

Other Recipes:

Tamanegi no Kushiage


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