Showing posts with label Agemono (Deep-Fried Foods). Show all posts
Showing posts with label Agemono (Deep-Fried Foods). Show all posts

Sunday, April 7, 2019

Tempura Moriawase (Assorted Tempura with Seafood and Vegetables Recipe) | VR180 Cooking | Japanese Recipe Video

I will show you easy and the best choices to make Tempura Moriawase 👍




Vegan/Vegetarian people can skip the seafood. Use Kombu Dashi broth for the dipping sauce💖


Tempura Moriawase (Assorted Tempura with Seafood and Vegetables)
Tempura Moriawase (Assorted Tempura with Seafood and Vegetables)

I used Pink Deep Fryer by Fujihoro:



Quick Tip: How to Store / Reuse / Dispose of Deep Frying Oil:

http://www.youtube.com/watch?v=zRyoZ8bybSo

---------------------------------

Tempura Moriawase (Assorted Seafood and Vegetable Tempura)


Difficulty: Easy
Time: 30min
Number of servings: 4 or more

Ingredients
vegetables of your choice (Okra, Maitake mushrooms, Kabocha (Japanese squash), sweet corn kernels, grape tomatoes etc...)
seafood of your choice (prawns, fish, squid, etc...)
--Tempura Batter
* 1 cup ice water
* 1 cup (120g) all purpose flour
--Tentsuyu (tempura dipping sauce)
* 200ml dashi broth (using packaged dashi powder saves time)
* 4 tbsp. mirin (sweet sake)
* 4 tbsp. soy sauce
vegetable oil
grated daikon radish
salt and sudachi (or lemon) if desired

Directions:
1. Prepare vegetables and seafood before frying. I will explain how to for shrimps: Wash, peel (leave the tails) and devein the shrimps. Make 4-5 incisions (about 1/3 depth) in their stomach side to straighten them. Then cut off the tip of the tail and remove the water inside to avoid splatters when deep frying.
2. Tentsuyu: In a pan, bring dashi broth, mirin, and soy sauce to a boil.**
3. Tempura Batter: Beat an egg and add ice water to make them 200ml liquid. (Be sure to use ice water not to activate the gluten) Pour the mixture into a large bowl, sift flour in and mix lightly. The batter should be lumpy, do not over-mix.
4. Heat vegetable oil in a deep pan to 180~190C (340~350F).
5. Lightly dip the ingredients in the batter and fry them immediately until golden and crisp. Drain tempura on a rack or a sheet of clean paper towel. (Do not fry too many at once.)
6. Serve with tentsuyu and grated daikon radish. Or salt and sudachi (or lemon) is good, too!

Tempura is best served hot!

**For tentsuyu, you can use Yamasa's Konbu Tsuyu (3 times concentrated Konbu kelp seaweed soup stock). You just need to dilute it with hot water as directed on the package. This product is very convenient and it is available overseas!

レシピ(日本語)
https://cooklabo.blogspot.com/2019/04/Tempura.html
---------------------------------


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Friday, March 22, 2019

How to Make Katsudon (Pork Cutlet Rice Bowl) Recipe | VR180 Cooking | Japanese Recipe Video

Katsudon is a popular Japanese rice bowl (as seen in YURI ON ICE), made with rice topped with Tonkatsu coated with savory tasty eggs. You can simmer the Tonkatsu in the eggs but to enjoy crispy Tonkatsu, pour the simmered eggs over the Tonkatsu. Yummy!!!




Katsudon (Pork Cutlet Rice Bowl)
Katsudon (Pork Cutlet Rice Bowl)

I used Pink Deep Fryer by Fujihoro



---------------------------------

Katsudon (Pork Cutlet Rice Bowl)


Difficulty: Very Easy
Time: 30min
Number of servings: 1

Ingredients
((Tonkatsu))
1 (100g) boneless pork chops
salt and pepper
* flour
* beaten egg
* Panko (bread crumbs)
vegetable oil for deep frying
((Katsudon))
1 Tonkatsu
1 egg
30g (1/6) onion
* 75ml (1/3 cup) water
* a pinch of Hon-Dashi (packaged Dashi powder)
* 2 tsp. soy sauce
* 2 tsp. Mirin (sweet Sake)
* 1 tsp. sugar
Mitsuba (Japanese wild parsley) if you have
1 bowl of cooked white rice

Directions:
((Tonkatsu))
1. Slash the fat rimming of pork chops in several places to keep the meat from curling or shrinking when deep-fried. Pound the pork chops with a meat mallet or a rolling pin to make them tender. Season both sides with salt and pepper.
2. Flour the pork chops lightly, dip in beaten egg, then coat with Panko. Use one hand for coating flour and Panko, and use the other to dip in egg to keep one of your hands dry.
3. Deep fry them in oil at 170C (340F) until thoroughly cooked golden brown. (Turn the pork over to cook evenly.) Remove the Tonkatsu from the oil and drain.
((Katsudon))
1. Cut Tonkatsu into small pieces. Slice the onion. Chop Mitsuba (Japanese wild parsley) into small pieces.
2. Put water, Hon-Dashi (packaged Dashi powder), soy sauce, Mirin (sweet Sake) in a pan and bring to a boil.
3. Add onion slices and simmer on low heat for a few minutes until tender.
4. Beat an egg, bring the soup to a boil, pour the egg over the onions, then lightly mix with the chopsticks. Quickly add Mitsuba leaf (Japanese wild parsley), cover, then turn off the heat.
5. Put steamed rice in a rice bowl, place Tonkatsu pieces, pour the simmered egg on top.

レシピ(日本語)
https://cooklabo.blogspot.com/2019/03/Katsudon.html
---------------------------------


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Wednesday, October 31, 2018

Karaage Fingers (Japanese Fried Chicken) EASY Perfect for Coming Holiday Season 🍁🎄 | Japanese Cooking Video Recipe

Karaage (Japanese Fried Chicken) is the best party recipe favored by most people!




Easy Creepy and Delicious if you serve with ketchup nails 👍

Perfect for Halloween 🎃






I made Karaage video before but this time with a bit thicker batter using chicken breast with no skin 😋

The previous Karaage uses "chicken thigh with skin". Recipe is HERE:


---------------------------------

Karaage Fingers (Japanese Fried Chicken)


Difficulty: Very Easy
Time: 30min
Number of servings: 2~3 people

Ingredients:
350g (12oz) chicken breast (no skin)
seasonings
* 1 tbsp. soy sauce
* 1 tsp. grated garlic
* 1 tsp. grated ginger
* 1 tbsp. sake
* 1 tsp. sesame oil
* salt and pepper
batter
* 4 tbsp. flour
* 4 tbsp. katakuriko (potato starch or corn starch)
1 egg
vegetable oil for deep frying
ketchup, mustard, mayonnaise, lemon juice if preferred

Directions:
1. Remove skin of the chicken. Make incisions to flatten chicken. Then slice.
2. Mix the seasonings, place the chicken, and marinate for 15 minutes or more.
3. Mix the batter in one bowl, beat 1 egg in another bowl.
4. Dust the chicken with batter, dip in beaten egg, then dust again with batter.
5. Pour about 2cm/1in oil into a frying pan. Put on medium (the temperature is at about 180C/350F), cover, and cook for 3 minutes. Open the lid, flip them over, cover again and cook for another 3 minutes. Then open the lid, put on high and cook for 1 minute until crisp golden.
6. Drain well, place on a dish, serve with some ketchup, mustard, and lemon juice if preferred.

レシピ(日本語)
https://cooklabo.blogspot.com/2018/10/Karaage-Fingers.html
---------------------------------


Quick Tip: How to Store / Reuse / Dispose of Deep Frying Oil
https://createeathappy.blogspot.com/2013/05/quick-tip-how-to-store-reuse-dispose-of.html





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Saturday, July 21, 2018

Japanese French Fries (Umami Salt Flavor) | Japanese Cooking Video Recipe

The secret to the best homemade french fries with a hint of umami salt💕Crunchy on the outside, fluffy soft on the inside! Tasty yet delicious simple recipe 👍


Japanese French Fries
Japanese French Fries

Do you like French fries? Deep-fried or oven-baked? Me? It always comes down to what I want to make and eat. Deep-fried ones this time! Hope you like this recipe 😉

My daughter and I went to a potato digging at her kindergarten and got some fresh potatoes. My darling said "make her favorite French fries". Fresh potatoes are fragrant and delicious! It was a great choice!!! All gone at once 😋



---------------------------------

Japanese French Fries (Umami Salt Flavor)


Difficulty: Easy
Time: 30 min
Number of servings: n/a

Ingredients:
potatoes
deep frying oil
salt
Kombu kelp Dashi powder

Directions:
1. Wash potatoes thoroughly. Remove eyes (sprouts) if necessary. Cut into wedges. Soak in water for 15 minutes to remove excess starch. Pat dry with paper towels.
2. Place potato wedges in a pan. Add cooking oil until potatoes are covered. Turn the heat to medium low and cook for about 15 minutes until you can insert a bamboo stick.
3. Turn the heat to high and cook for about 3 minutes until crunchy outside.
4. Remove from the oil, sprinkle with a few pinches of salt and Kombu kelp Dash powder.

レシピ(日本語)
https://cooklabo.blogspot.com/2018/07/Japanese-French-Fries.html
---------------------------------


Kombu Dashi I used:


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Friday, April 6, 2018

Vegan Corn Cream Korokke (Gluten Free Croquettes) - Japanese Cooking Video Recipe

Crunchy outside, creamy inside. The cream is slightly sweet with juicy corn kernels.

Best eaten just made 😋


Vegan Corn Cream Korokke (Gluten Free Croquettes)
Vegan Corn Cream Korokke (Gluten Free Croquettes)

People in Japan love these~ kids love them so do the adults. This vegan version tastes really good. Those who are not vegan would also enjoy this recipe for sure!!!




Rice Panko (Bread Crumbs) 米パン粉



---------------------------------

Vegan Corn Cream Korokke (Gluten Free Croquettes)


Difficulty: Easy
Time: 2.5hrs
Number of servings: 16 pieces

Use 12oz. measuring cup

Ingredients:
100g (2/3 cup) chopped onion
150g (7/8 cup) Whole Kernel Corn
300ml (1 1/3 cup) soy milk
6tbsp. rice flour
1/2 tsp. salt
black pepper
1 tbsp. olive oil
((Batter Coating))
mix 1:1 rice flour and water
rice Panko (bread crumbs)
deep frying oil

Directions:
1. Mix soy milk, rice flour, salt, and pepper in a bowl or a spouted measuring cup.
2. Heat olive oil in a pot, then cook chopped onion on medium low until tender.
3. Add 1 in 2, then cook on medium low, stirring constantly, until starting to thicken.
4. Spread on a tray, let cool, cover with plastic wrap, then cool it completely in the fridge for 2 hours.
5. Divide it into 16 portions, form each into a cylinder shape, dip in rice flour water mixture, then coat with rice Panko bread crumbs.
6. Deep fry in oil at 180C until golden brown. Best eaten just made.

You can serve with Tonkatsu sauce or tomato ketchup if you like but without any sauce is good enough.

レシピ(日本語)
https://cooklabo.blogspot.jp/2018/04/Vegan-Corn-Cream-Korokke.html
---------------------------------


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Friday, March 2, 2018

Tofu Chicken Nuggets with a VEGAN Option! Only 4 Ingredients - Video Recipe

VERY SIMPLE, you just need 4 ingredients. NO MEAT, NO EGG, NO DAIRY, GLUTEN FREE!


If you are a vegan or looking for a healthy option for making some chicken nuggets, try this recipe 😉



https://www.youtube.com/watch?v=ebT5Sl8cMEo

The power of MISO is amazing. It makes the nuggets very TASTY and delicious. Of course you can add some chopped onions or any chopped vegetables, but they are still good without them. Trust me!!! hehe




I used Reddish miso. Regular to red miso makes the nuggets very tasty.
http://www.minemurashouten.com/SHOP/MJM007.html

Rice Crackers Coating 五色ぶぶあられ
http://amzn.to/2BTl1XL

---------------------------------

Tofu Chicken Nuggets with a VEGAN Option! Only 4 Ingredients


Difficulty: Easy
Time: 20min

Ingredients:
((with Chicken: 32-36 pieces))
200g (7oz.) ground chicken breast
200g (7oz.) Momen-dofu (Cotton Tofu)
2 tbsp. regular or red Miso
2 tbsp. rice flour
((without Chicken: 16-18 pieces))
200g (7oz.) Momen-dofu (Cotton Tofu)
1 tbsp. regular or red Miso
2 tbsp. rice flour
vegetable oil for deep frying
coating is optional
ketchup is optional

Directions:
1. Drain Tofu, wrap with paper towels, then place a heavy plate on top, and leave for 30 minutes to press out the water.
2. Mix the ingredients very well with your hands.
3. Roll into small balls. You can coat with rice crackers or Panko (bread crumbs) if you like.
4. Deep fry them in oil at 170C (340F) for about 5 minutes until crisp golden brown.

You can serve with ketchup if you like!

レシピ(日本語)
https://cooklabo.blogspot.jp/2018/03/blog-post.html
---------------------------------


Rice Crackers Coating 五色ぶぶあられ


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Friday, August 12, 2016

Coxinhas (Brazilian Chicken Croquettes Made in Japan) - Video Recipe

Coxinha is a very popular street food snack in Brazil :)


https://www.youtube.com/watch?v=6AqRAg09tYg

Note: Don't blame me, I tried to make it with the ingredients available in Japan.



---------------------------------
Coxinhas (Brazilian Chicken Croquettes)

Difficulty: Medium
Time: 1hr
Number of servings: 10 pieces

Ingredients:
((Dough))
400g (14oz.) potatoes
150ml milk
2 tbsp. butter
1 consomme cube or powder
150g (5.3oz.) bread flour
((Filling))
350g (12.5oz) chicken breast
1 chopped onion
2 tbsp. finely chopped fresh parsley
1 tsp. salt
pepper
((Batter))
bread flour
beaten egg
fine bread crumbs
vegetable oil for deep frying

Directions:
1. Peel and cut potatoes into medium chunks and place them in a pot with chicken breast. Add water until cover, then boil them until soft for about 20 minutes. Drain and mash the potatoes (in a pot) while hot. Add milk, butter, and consomme, then mix well. Shred the chicken with your fingers.
2. Heat cooking oil in a pot, add chopped onion, then cook until tender. Add the shredded chicken and finely chopped fresh parsley, then season with salt and pepper.
3. Put the pot with the potato mixture on low heat, add bread flour, then knead until combined. Leave to cool until you can handle it, then divide it into 10 portions.
4. Grease your hands with cooking oil, flatten the dough, place the filling in the center, then wrap the dough into a pear shape.
5. Coat with bread flour, beaten egg, then bread crumbs.
6. Deep fry in oil at 170C (338F) for about 6 minutes until golden.

↓レシピ(日本語)
http://cooklabo.blogspot.jp/2016/08/blog-post_12.html
---------------------------------


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Friday, July 22, 2016

How to Make Egg Tempura (Food Wars! Shokugeki no Soma Inspired) - Video Recipe

The trick to make runny soft boiled egg Tempura is to use frozen eggs :)


https://www.youtube.com/watch?v=y0D8nfsZMS8



---------------------------------
Egg Tempura

Difficulty: Super Easy
Time: 10min + freezing time
Number of servings: 4

Ingredients:
4 frozen eggs
flour *cake flour or all purpose flour
3 tbsp. Tempura flour
4 tbsp. water
vegetable oil for deep frying

Directions:
1. Mix Tempura flour and water in a bowl.
2. Peel the frozen eggs, dust with flour, then coat with the batter (1.).
3. Deep fry in oil (2 at a time is better) at 170C (338F) for 6 minutes. When they float up to the surface, flip them over to cook evenly.

You can eat them with salt, soy sauce, Tempura sauce, Dashi broth, or any seasoning you like.

↓レシピ(日本語)
http://cooklabo.blogspot.jp/2016/07/blog-post_22.html
---------------------------------


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Tuesday, June 21, 2016

Okakiage (Food Wars! Shokugeki no Soma Inspired Crispy Fried Chicken) - Video Recipe

"Okaki" is rice crackers and "Age" means deep fried.


Okakiage appears on Manga: "Shokugeki no Soma (Food Wars)". Cod fish was used in its episode; however, I used chicken which is familiar to everyone.


Of course you can use any rice crackers~ ;)




Print on your Postcard

---------------------------------

Okakiage (Crispy Fried Chicken)


Difficulty: Very Easy
Time: 20min
Number of servings: 4

Ingredients:
500g (1.1lb.) chicken thigh with skin
1/2 tsp. salt
100g (3.5oz.) Kaki no tane (Rice Crackers)
vegetable oil for deep frying
lemon wedges

Directions:
1. Remove the skin of chicken if you don't like, cut into bite-size pieces, then season with salt.
2. Remove the peanuts from Kaki no tane. Place them in a Ziploc bag and break into small pieces. *You can use a food processor if you have.
3. Place it in a flat container and coat the chicken. Deep fry them in oil at 170C (338F) for 5~6 minutes, until they float up to the surface.
4. Drain well and serve on a dish with lemon wedges.

Lemon is a must! It makes the chicken very tasty and delicious. Of course ketchup goes good, too~.

↓レシピ(日本語)
http://cooklabo.blogspot.jp/2016/06/blog-post_21.html
---------------------------------


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Friday, May 13, 2016

Avocado Cheese Korokke (Croquettes) - Video Recipe

Very rich and tasty Korokke (Croquettes)!


https://www.youtube.com/watch?v=08B7RtbKjnM

Simple salt and pepper seasonings are good enough ;)



---------------------------------
Avocado Cheese Korokke (Croquettes)

Difficulty: Medium
Time: 30min
Number of servings: 6 croquettes

Ingredients:
300g (10.6oz.) potatoes
1/2 Avocado
salt and pepper
pizza cheese
batter
* flour
* beaten egg
* Panko (bread crumbs)
vegetable oil for deep frying
tomato ketchup or mayonnaise if you like

Directions:
1. Peel and slice potatoes. Place them on a microwavable dish, cover with plastic wrap, then microwave at 500w for 6 minutes until soft. Transfer to a bowl and mash with a fork. (You can cut into medium chunks and boil until soft. Then drain and mash them while hot.)
2. While still hot, add diced avocado. By heating avocado, you can avoid it from chaining color.
3. Season with salt and pepper.
4. Flatten the mixture and divide it into 6 equal portions. Place some pizza cheese in the center and flatten each portion into an oval-shaped patty.
5. Coat each patty with flour, dip in beaten egg, and coat with Panko.
6. Deep fry in oil at 170C(338F) until golden brown.

Serve with tomato ketchup or mayonnaise if desired.
Best eaten while still hot, or avocado can become soggy.

↓レシピ(日本語)
http://cooklabo.blogspot.jp/2016/05/blog-post_13.html
---------------------------------


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Friday, November 21, 2014

How to Make Microwave Karaage (Japanese Fried Chicken) - Video Recipe

Karaage (also called Tatsutaage) is Japanese fried chicken. It is usually cooked for lunch, dinner, or bento. Also, it is the best party recipe favored by most people!


https://www.youtube.com/watch?v=WYavFxYmfBQ

I won this "Cookper Microwave Karaage Tray" at the sweepstakes, so I tried it out :)

Wavy tray catches excess oil, so the Karaage will turn out crisp.
The silicon paper will avoid Karaage from sticking.



I hope you can find it online or at a Japanese grocery store~ OR please get it when you come to Japan :)

Cookper Microwave Karaage Tray (クックパー レンジでから揚げトレー 6回分)

---------------------------------
Microwave Karaage (Japanese Fried Chicken)

Difficulty: Super Easy
Time: 25min
Number of servings: 8 pieces

Ingredients:
250g (8.8oz.) chicken thigh or breast (w/o skin)
A
* 1.5 tbsp. soy sauce
* 2 tsp. Sake
* 1 tsp. grated ginger
2 tbsp. Katakuriko (potato starch) or flour
2 tsp. cooking oil

Directions:
1. Cut the chicken into 8 pieces. Season with A and marinate for 15 minutes. *This process will make the chicken tender.
2. Put Katakuriko (potato starch) or flour in a plastic bag. Remove excess seasonings from the chicken using paper towel (to make it crisp), then add into the plastic bag. Shake and coat the chicken with the starch.
3. Discard excess starch if any, add cooking oil, then coat until no longer powdery.
4. Place the wavy sheet on the tray and place the chicken pieces.
5. Place the tray on a microwavable dish. Microwave at 500w for 6 minutes (or 600w for 5 minutes).

- Cookper Microwave Karaage Tray comes with 6 wavy silicon sheets. Each sheet is one-time use.
- You can enjoy your favorite flavor by changing the seasonings!!!
- You can also use this product to reheat deep-fried food.

レシピ(日本語)
http://cooklabo.blogspot.jp/2014/11/blog-post_21.html
---------------------------------


Deep-fried versions here:
https://www.youtube.com/watch?v=bam1EE5NqhA
https://www.youtube.com/watch?v=JIYV-TceoGk

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Tuesday, February 18, 2014

Ebi Furai (Deep Fried Prawn) - Video Recipe

Ebi Furai (Deep Fried Prawn) is Japanese-invented Western-style deep fried dish, such as Tonkatsu.


It is a very popular deep fried main dish in Japan as well as Japanese restaurants worldwide.




Print on your Postcard

Perfect for Bento box as well :)


---------------------------------

Ebi Furai (Deep Fried Prawn)


Difficulty: Easy
Time: 15min
Number of servings: 6 pieces

Ingredients:
6 large black tiger prawns
salt and pepper
Batter
* flour
* beaten egg
* Panko (bread crumbs)
vegetable oil for deep frying
Bull-Dog Tonkatsu sauce if preferred
lemon wedge
shredded cabbage
tomato wedges
Tartar Sauce
* 1 chopped hard-boiled egg
* 2 tbsp. minced onion
* 1 chopped dill pickle
* 3 tbsp. mayonnaise
* salt and pepper

Directions:
1. Wash, peel (leave the tails on) and devein the prawns. Make 4-5 incisions (about 1/3 depth) in the stomach side to straighten them. Cut the tip of the tail off and remove the water inside to avoid splatters when deep frying. Season with salt and pepper.
2. Flour the prawn lightly, dip in beaten egg, then coat with Panko. Use one hand for coating flour and Panko, and use the other to dip in egg to keep one of your hands dry.
3. Deep fry in oil at 170C (340F) for 2-3 minutes until cooked through and golden brown. Remove from the oil and drain.
4. Mix Tartar Sauce ingredients well. Serve along with Ebi Furai, with shredded cabbage and tomatoes. Eat with lemon juice, tartar sauce and/or Tonkatsu sauce. Any way you prefer!

*You can coat more than 6 prawns with this amount of batter. Make more if needed!

レシピ(日本語)
http://cooklabo.blogspot.jp/2014/02/blog-post_18.html
---------------------------------


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Friday, January 24, 2014

How to Make Agedashi Tofu (Deep Fried Tofu with Dashi Based Sauce) - Video Recipe

Agedashi Tofu or Agedashi Dofu is a very popular traditional Japanese appetizer dish.

"Age" means "deep fried" and "Dashi" means "broth". Thus: deep fried Tofu steeped in Dashi-based sauce.


http://www.youtube.com/watch?v=3RYp-9MmGwI

I think most Japanese restaurants overseas have it on their menu, and it is the most ordered dish than in Japan! hehe



---------------------------------
Agedashi Tofu (Deep Fried Tofu with Dashi Based Sauce)

Difficulty: Easy
Time: 15min
Number of servings: 2-3

Ingredients:
1 (350g=12.5oz) Momen-Dōfu (cotton Tofu / firm Tofu)
Katakuriko (potato starch) *corn starch or regular flour is ok
vegetable oil for deep frying
Dashi Sauce
* 150ml Dashi broth (you can use Dashi powder to make it)
* 3 tbsp. soy sauce
* 3 tbsp. Mirin (sweet Sake)
Toppings
* Daikon Oroshi (grated Daikon radish)
* grated ginger
* chopped green onion

Directions:
1. Cut Tofu into 6 pieces. Drain on a strainer for 5 minutes. Then you can also remove excess water with paper towel if necessary.
2. Heat the vegetable oil for deep frying to 170-180C (340-350F).
3. Coat Tofu with Katakuriko (potato starch). Drop into the oil immediately after coating. Deep fry until puffed and lightly golden (about 2 min). Then drain well.
4. Bring Dashi Sauce to a boil.
5. Place the Tofu in a serving bowl, garnish with some toppings of your choice: Daikon Oroshi, chopped green onion, and grated ginger, then pour the Dashi Sauce over it.

You can of course use "Kinugoshidofu (silken Tofu)" but remember it is very soft and fragile.

↓レシピ(日本語)
http://cooklabo.blogspot.jp/2014/01/blog-post_24.html
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How to Store / Reuse / Dispose of Deep Frying Oil
http://www.youtube.com/watch?v=zRyoZ8bybSo

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