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Crispy Japanese delicacies for your Sunday appetite

Are you hungry yet?
Mumbai: In Japanese cuisine, deep-fried dishes are called “agemono”. The recipes that I’m sharing with you today come under that category. The “Crispy Shrimp Tempura with Jalapeno and Onion Salsa” is a favourite in my sushi bar — because of its modern style and taste. Since the shrimp is deep fried, the crispiness of this roll is evident in every bite.
The second recipe, “Deep fried Silken Tofu in Miso/Yuzu Sauce” is a vegetarian appetiser; it has a very distinct flavour of yuzu (a Japanese citrus juice).
In a sushi bar, all sashimis are considered appetisers and maki sushi (rolls containing rice), main course.
Crispy Shrimp Tempura with Jalapeno, Onion Salsa
Ingredients
Half-sheet of nori wrapper
2 medium sized shrimp,
deep fried
15 gm chopped jalapeno
15 gm chopped onion
10 gm iceberg lettuce
100 gm sushi rice, cooked
10 gm flying fish roe
Method
On a sushi mat, place the nori wrapper, then spread the sushi rice until all the nori is covered evenly. Arrange all the remaining ingredients inside as well, in the same way. Roll and cut it into six even pieces. Then scatter flying fish roe on the top of each roll. Serve with spicy mayonnaise, wasabi, pickled ginger and soya sauce.
Deep fried Silken Tofu in Miso/Yuzu Sauce
Ingredients
1 pack hard silken tofu, cubed
25 gm spring onion, chopped
5 gm thin slice of roasted nori
20 gm potato starch (or potato flour)
1 egg
For the Honey Miso/Yuzu sauce:
30 ml honey
1 tsp white miso paste (store bought)
1 tsp citrus juice or Yuzu juice
Oil, for frying
Method
Beat the egg. Roll the hard tofu cubes in this, then roll in the potato starch and deep fry in a wok.
Arrange the pieces on a plate then pour some Honey Miso/Yuzu sauce on top.
Sprinkle the chopped spring onion and thin slice of roasted nori on top of the cubes and serve.
Chef Muya works at Spices, JW Marriot, Mumbai
( Source : dc )
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