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Tempura--Two Variations Bamboo Shoot Tempura with Scallop Flavored Batter Ingredients: Bamboo shoots; Canned scallops; Eggs; Cold water; Flour; Cooking oil. 1. Boil the bamboo shoot to remove the bitterness. 2. Cut bamboo shoots into bite-sized pieces, remove the water, and sprinkle with flour. 3. Add cold water to beaten eggs, then add flour, mixing vigorously to make the tempura batter. 4. Mix crumbled scallops with the batter, mix in the bamboo shoots, then deep fry in middle-range temperature. 5. Adding sesame oil to the vegetable oil will give it a nice aroma. Taranome (mountain vegetable bud) Tempura Ingredients: Taranome; Tempura batter. 1. Remove the outer skin of the taranome and peel off the hard part. Then rinse in water and remove excess water. 2. Dip in batter and deep fry in high temperature. Serve both variations together, and season to taste with a salt and sansho (Japanese pepper) mixture on the side. |
Freshwater Shrimp and Flower Lotus Root Ingredients: Freshwater shrimp; Vegetable oil; Salt; Lotus root; Dried red pepper; Vinegar; Mirin (sweet sake). 1. Remove the whiskers and legs carefully from the shrimp. Rinse quickly in water, wipe dry and fry quickly in middle-range temperature to preserve the shape. Then salt. 2. Cut lotus root into five centimeter pieces to make it easier to work with. Peel and rinse in vinegar water to avoid discoloring. 3. Make triangular incisions on the outside edge between the holes to give it a flower-like appearance. Then cut into 2-3 centimeter-thick slices. Place in vinegar water. 4. Remove the lotus root that was soaked in vinegar water to remove its bitterness. Place it in heated vinegar water. Mix in sweet vinegar and dried red pepper which has been de-seeded and sliced in circles. The sweet vinegar gives it a mild rich flavor. 5. Sprinkle both on a plate and serve. Ingredients: Beef tendon; Sake; Sugar; Happo miso; Chives. 1. Cut the beef into large, bite-sized pieces and simmer in water with sake until it boils over. Do this three times. 2. Next, remove the waste matter from the water and then the fat. 3. Dip in sake, sugar, happo-miso, and water mixture and cook under low heat. Simmer at least for a half day. 4. Add water during long-time simmering. The thicker the soup, the more tasty 5. When serving, decorate with a peak of chives. |
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