TEMPURA
Tempura is one of the best known foods of Japan. This is a traditional Japanese recipe, made with an authentic batter (ie no baking soda or baking powder). A great tempura has a crunchy coating that is light and delicate, never heavy and oily. Tempura can be made with a wide variety of vegetables and seafood. This recipe is for a variety of tempura. Feel free to make more or less of whichever ones you want - for example, if you can't get all the ingredients. Prep time does not include the time to chill batter ingredients overnight.
Provided by Yumiko
Categories Main
Time 40m
Number Of Ingredients 15
Steps:
- Add dashi stock and mirin to a small saucepan over high heat and bring to a boil.
- Add soy sauce and as soon as it starts boiling, turn the heat off and put aside until required.
- Eggplant: Discard the head of the eggplant, then cut it lengthwise in half. Halve each piece again by cutting perpendicularly to the first cut. Place them skin-side up on a cutting board and slice each piece into lengths of 5mm (¼") width, keeping the narrow end of the eggplant piece intact for about 1.5cm (½"), so that it will become like a fan.
- Enoki mushrooms: Divide the enoki mushrooms into 4 bunches. Take a strip of yaki nori and wrap it around the root end of a bunch to keep the stems together. Wet the end of the yaki nori strip to glue it.
- Carrots: Julienne the carrots into matchsticks of 5cm (2") length.
- Prawns (shrimps): Remove the head, peel and devein prawns (Note 8), leaving on the last segment and the tail. Make 3 slits at equal intervals on the underside of each prawn to stop them from curling when cooked.
- Add the egg and cold water to a bowl or measuring cup, and mix well until there is no cluster of egg white.
- Add two thirds each of the egg mixture and the flour to a separate bowl, and gently mix by drawing the number 8 several times, leaving powdery lumps of flour. Keep the remaining egg mixture and flour in the fridge, as they will be added later (Note 9).
- Fill a deep frypan or pot with oil up to a minimum depth of 3cm (1¼") and heat the oil to 170C (335F). Drop a tiny amount of batter onto the surface, and if it hardly touches the bottom and returns to the surface, it is at the right temperature.
- Cook the same ingredients together unless you are serving one person at a time. The order can vary, but prawns should be cooked last. Cook in batches but do not cover more than 30-40% of the surface area of the oil with the tempura. Ingredients should be patted dry before dipping in the batter.
- Eggplants - dip in the batter to coat the entire eggplant piece, then drop it gently into the oil one by one. Cook for about 45-60 seconds until the eggplant tempura comes to the surface and you can see large bubbles around it. Flip it over and cook for a further 45 seconds or so until the eggplant becomes light when lifted and very lightly browned, then transfer to a wire rack.
- Enoki mushrooms - hold at the root with a yaki nori strip and dip the enoki in the batter, without letting go so that the yaki nori strip is not coated. Drop it gently into the oil and cook for 10-20 seconds. Flip it over and cook for few seconds. Transfer to a wire rack.
- Shiso leaves - hold the end of the stem and dip only the back side of the leaf into the batter, then drop the whole leaf into the oil, making sure that the battered side is facing the bottom of the pan. Cook for 5-10 seconds and transfer to a wire rack.
- Carrots - add all the carrot sticks to the batter. Take about a quarter of them and place on a flat wooden spatula, then slide them into the oil while holding them together. Cook for about 60 seconds until the carrot tempura comes up to the surface and you can see large bubbles around it. Flip it over and cook for a further 45-60 seconds, then transfer to a wire rack.
- Add remaining egg mixture and flour to the batter and gently mix just like the first time. Try not to mix with the batter left at the bottom of the bowl too much as they are now glutinous.
- Increase the temperature of the oil to 180C (350F). At this temperature, when you drop a tiny amount of batter it will surface straight away.
- Hold a prawn by the tail and dip it into the batter, leaving the tail uncoated. Drop it gently into the oil and cook for about 60 seconds, until it comes to the surface and you can see large bubbles around it. Flip it over and cook for a further 45-60 seconds, then transfer to a wire rack.
- Place one piece each of eggplant, enoki mushroom and carrot tempura onto the plate. Place three prawns tail-side up, then a shiso tempura. Repeat for the other three servings.
- Take a quarter of daikon per serving and gently squeeze out any water, then place it to the side of the tempura. Add a quarter of the ginger on top of the daikon.
- Serve immediately with dipping sauce in a small bowl.
JAPANESE-STYLE CARROT STICKS
Categories Low Fat Vegetarian Low Cal Carrot Gourmet
Yield Makes about 4 cups
Number Of Ingredients 4
Steps:
- In a saucepan cook vinegar, sugar, and salt over moderately high heat, stirring occasionally, until sugar is dissolved and mixture is hot. Put carrots in a heatproof ceramic or glass dish and pour vinegar mixture over them. Marinate carrots, covered and shilled, at least 4 hours and up to 1 day.
JAPANESE STYLE SWEET CARROTS
Make and share this Japanese Style Sweet Carrots recipe from Food.com.
Provided by Stacey Stallings
Categories Vegetable
Time 17m
Yield 3 serving(s)
Number Of Ingredients 4
Steps:
- Cut up carrot and boil in water until it's almost soft.
- Discard most of the water (like, leaving only a table spoonful or two) and add a little sugar and butter. Continue boiling until the carrot is soft.
- They are just regular carrots, and you don't have to use a lot of sugar. Carrots are naturally sweet when boiled; a little butter makes the sweetness more noticeable.Serve hot with rice.
Nutrition Facts : Calories 66.5, Fat 3.8, SaturatedFat 2.4, Cholesterol 10.2, Sodium 33.9, Carbohydrate 8.4, Sugar 8.4
SIMPLE & QUICK JAPANESE CURRY
Chicken and veggies in a thick curry sauce, served over rice. My boyfriend is super-picky and even he loves this recipe! A friend of mine learned it from her Japanese tutor and taught it to me. The curry sauce mix isn't recognized by Recipezaar; I found it in an Asian market, under the brand S&B Golden Curry Sauce Mix, but I've also seen it at Wal-marts in my area. If all else fails, you can also order it on Amazon.com, you'll need at least a 3.5 oz package.
Provided by Sirea
Categories Curries
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Chop up the chicken into bite-sized cubes. Tenderloins are a smaller, thinner cut of chicken and are easier to cut up.
- Wash the vegetables. Peel the potatoes, and the carrots if you wish. Slice the potatoes, carrots, and onion into bite-sized pieces as well. Finely dice the garlic.
- Now is a good time to start making the rice. Cook according to directions on the package. A rice cooker is great because it'll keep the rice warm while the curry cooks.
- Put vegetable oil in a deep pan (a pasta pot or dutch-oven-style saucepan works well) and heat over a medium flame. Add chicken, onions, and garlic and sautee in oil until the chicken is lightly browned.
- Add carrots and potatoes, continue to stir in oil for 3-4 minutes.
- Now add the water, enough to cover all the ingredients in the pan (I've never measured it out, but it should be about 3-4 cups).
- Bring water to a boil, then reduce heat and allow to cook for 5-10 minutes, this helps soften the vegetables.
- Remove pan from heat, and add the curry sauce mix. Break the block into four pieces and scatter evenly around the pan, stirring until the blocks have completely melted. The water will thicken dramatically, turning into a brown sauce with a stew-like consistency.
- If you want to keep the curry warm, you can keep it on a very low flame (the lowest setting on your stovetop), just remember to stir it occasionally so it won't stick.
- Serve over rice and enjoy!
Nutrition Facts : Calories 518.5, Fat 9.2, SaturatedFat 1.5, Cholesterol 65.8, Sodium 106.1, Carbohydrate 73.6, Fiber 2.7, Sugar 3.5, Protein 32.7
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- Prep Your Japanese Carrots. Peel carrots and chop off their tops and tails with a sharp knife. Slice the carrots into thick pieces, bias slices, coins or batons.
- Boil Your Carrots. Bring a pan of salted water to a boil and add the carrots. Make sure there is enough water to fully cover all the carrots.
- Simmer Your Carrots. Turn the heat down so that the water is simmering. Simmer the carrots until they are cooked but still a little firm. Take a bite to determine whether they are done enough.
- Drain and Return to Pan. Drain the carrots in a colander and immediately slide them back into the pan. Put the pan back on the stovetop and turn the heat to medium-low.
- Add Some Butter. Add a small knob of butter and stir it into the carrots with a wooden spoon. Use just enough butter to glaze the surfaces of all of the carrots, so add a small amount at a time until the carrots are coated but not swimming in butter.
- Add Some Sweetener. Add a small amount of white sugar, brown sugar, maple syrup or molasses and stir it into the carrots. Or try honey-glazed baby carrots.
- Add More Seasonings. Add optional seasonings, such as lemon or orange zest, grated fresh ginger or a pinch of chili or curry powder. Stir them into the carrots with a wooden spoon.
- Stir Until Shiny. Stir the carrots gently over the heat for about five minutes. The sweetener and butter should thoroughly blend to form a shiny glaze on the carrots.
- Serve and Enjoy. Taste one of the carrots. If you want them to be sweeter, add a little more sugar, honey, molasses or syrup and stir over the heat for a few more minutes.
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- In a stainless steel -or other non-reactive pot- combine the vinegars, water, star anise, sugar, crushed red pepper flakes,ginger root, garlic and salt. Bring to a boil, stirring just until the sugar is dissolved. Use a slotted spoon to remove the star anise from the boiling brine and divide them evenly between the jars.
- Add the carrot sticks to the boiling brine. Bring the liquid back to a boil, about 2 minutes. Turn off the heat. Immediately use tongs or a slotted spoon to divide the carrot sticks between the jars, packing if necessary to fit them all in. Use a ladle to pour the hot brine over the carrot sticks, being sure to cover the carrot sticks with brine. Insert a sterile chopstick or knife into the jars to release air bubbles and add more brine if necessary to keep the carrots covered.
- Moisten a paper towel with vinegar and wipe the rims of the jars. Position a lid on top of each jar and screw on the rings to finger tip tightness. If you over-tighten, the jars will not process properly.
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