Tasty Japan




Tasty Japan
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Tasty Japan
1



120g
200ml
1













24
1
1
1

1
1
1
1
1
1


40ml
5ml
5ml
5ml
5ml
1


50ml
30g
50ml
20g











100g
5g





1.
2.
3. 175C180C
4.
5.
6.
7.(6)



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Tasty Japan Special TENDON
Servings: 1

INGREDIENTS
Tempura batter
120g flour
200ml cold water
1 egg yolk

Plum tempura batter
Some plum (umeboshi)
Some tempura batter

Dried seaweed tempura batter
Some dried seaweed flakes
Some tempura batter

KAKINOTANE (rice crackers) tempura batter
Some Kakinotane (crashed)

Tempura
2 sand borer fish (Kisu; slice and cut into 4 pieces)
1 slice snapper
1 tiger shrimp
1 slice eggplant
1 slice (half) mushroom
1 slice lotus root
1 slice corn (steamed)
1 slice asparagus
1 cherry tomato
1 slice dried seaweed
1 perilla leaf

Tempura dashi
40ml dashi broth
5ml sake
5ml mirin
5ml soy sauce
5ml soy sauce (light)
1 soft boiled egg

Sauce
50ml soy sauce
30g sugar
50ml mirin
20g honey

Ponzu with grated radish
Some ponzu
Some grated radish (daikonoroshi)
Some grated ginger

Matcha salt
Some salt
Some matcha powder

Rice with Japanese pepper leaves
100g steamed rice
5g Japanese pepper leaves
Some watercress

Some hanahoziso (Perilla flower spike)

PREPARATION
1. Peel and devein the shrimp. Slit the tailor the shrimp and rub with the other side of the knife.
2. For tempura batter: Mix the egg yolk and cold water in a bowl. Add flour into the bowl and mix. (Do not over mix, keep some flour.) Cool it in the refrigerator.
3. For tempura: Dust all tempura ingredients (except borer fish) lightly with flour and dip in tempura batter (2). Cook in the oil (175C to 180C). When these tempura ingredients float in the oil, transfer to a tempura tray.
4. For borer fish tempura: Dust borer fish lightly with flour. Make 4 flavors with tempura batter, plum tempura batter, dried seaweed tempura batter, and kainotane (dip in the batter and coat with crashed kakinotane). Fry in the oil.
5. For the sauce: Heat soy sauce, sugar, mirin, and honey in a pot. Simmer until thicken.
6. For rice with Japanese pepper leaves: Chop pepper leaves and watercress and combine with rice.
7. Put the rice (6) on a plate. Place all tempura on top. Sprinkle with some hanahozisho.
8. Enjoy!


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