Let Japanese cuisine step out of its five-star confines and make way into your kitchens with these simple yet interesting recipes
YASAI TEMPURA (Batter Fried Vegetable)
— Chef Kamlesh Chandra Joshi, Edo
Ingredients
- Carrot slice 100 gm
- Mushroom 100 gm
- Eggplant slice 100 gm
- Sisho leaf 4 pcs
- Asparagus 100 gm
- Pumpkin slice 100 gm
- Flour 650 gm
- Kikkoman soy 40 ml
- Mirin 40 ml
- Grated raddish 30 gm
- Grated ginger 20 gm
- Oil refined 0.45 lts
- Egg 2
Tempura sauce recipe
- Kikkoman soy 1 cup
- Mirin 1 cup
- Water 4 cup
- Mix and serve with grated ginger and raddish.
Method: Cut all the vegetables in thin slices and dust it with flour Batter, Flour 500 gm. Water 150 gm 2 Eggs Mix all the ingredients and store below 5 degrees. Heat the oil. Mix the vegetables in the batter and deep fry till golden brown. Serve it with tempura sauce.
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Miso tempura noodles By Zhang Hao, executive chef, High Ultra Lounge)
INGREDIENTS
- Undon 250 gm
- Miso paste 25gm
- Konbu 2gm
- Banito flakes 10gm
- Water 200gm
- Zucchini green 10gm
- Zucchini yellow 10gm
- Carrots 10gm
- Scallion 2gm
- Izami 1gm
METHOD: Use medium size sauce pan. Add the water soaked konbu. Then bring to boil. Keep it for 30 minutes at 85 degrees. Remove from heat, add benito flakes and then strain the water. Add the miso paste mixed with dashi stock and heat it. Add the fried green yellow and green zucchini and carrots. Arrange the noodles in the bowl. Add the miso soup and then add the fried vegetables on top and serve.
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EBI TEMPURA (Batter Fried Prawn)
Ingredients
Prawn C grade 700 gm,l Tempura flour 650 gm, l Kikkoman soy 40 ml, l Mirin 40 ml
Grated raddish 30 gm, l Grated ginger 20 gm, Egg whole 2, Oil refined 0.45 lts
Method: Devein the prawn and flatten it to make it little longer and dust it with flour, l Batter, l Flour 500 gm, l Egg yolk 2 nos
Water 150 gm, l Heat the oil. Mix the prawns in the batter and deep fry till golden brown. Serve it with tempura sauce.
Tempura sauce recipe
- Kikkoman soy 1 cup
- Mirin 1 cup
- Water 4 cups
- Serve hot with tempura sauce and ginger raddish mixture.
