Tempura

Tempura

Typical Japanese food take the form of seefood or vegetables that were dipped into batter of wheat flour that was mixt with the egg yolk and was diluted with cold water, then was fried in oil that many until being yellowish.

Ingredients
200 gram prawns
200 gram meat the large-scale white fish
5 fungi sitake dry, was soaked hot water
100 gram the eggplant, was cut off three, was sliced flatly

Batter Flour
300 gram flour of protein low wheat
4 items eggs
500 mililitre cold water
1 teaspoon of instant broth powder

Saus
400 millilitre dashi (could use water of fish broth) 100 millilitre soy sauce kikkoman
2 teaspoons of white sugar
1/2 the teaspoon salt
5 centimeter ginger, grated

The Spice
1/2 the teaspoon of pepper powder
1 tablespoon of the water citrus fruit
Salt

The method
Sauce: mixed water of fish broth, soy sauce kikkoman, sugar, and salt, boiled until boiling, adopted. Put ginger and grater radishes, stirred level, eliminated.

Peel prawns by leaving his tail part. His back crack, but not until was cut off.
Discard all of his wastes, then bruised through to straight and widened. The piece of large-scale fish meat 1 x 1 x 7 centimeter, then smeared with salt and pepper, eliminated.

Batter: mixed water and the egg, shook free (for a moment), then put wheat flour and powdered broth, stirred free use chopsticks so as still remained clumps of flour. Wheat flour that was stirred until being mixed level precisely made batter hard and results fried not good.

Dip each material into flour batter, then fried until being yellow brownish, adopted, served together sauce.

Tip
Cooking oil that was used to fry Tempura better that was clean and was not yet used to fry the other foodstuff.

Retasumaki

Retasumaki

One of the kind sushi that use the lettuce leaves bokor and the fish that was hidden in the roll of rice and nori.

Ingredients
1 plate of cold Japanese rice
6 sheets nori (big measurement seaweed) 3 sheets of the lettuce leaves bokor
2 Japanese cucumbers, was divided into four part
6 kani stick
3 items eggs
6 tablespoons mayones
1 teaspoon vinegar (the vinegar) 1 tablespoon air
1 tablespoon of white sugar
1 tablespoon oil

The Method
Shook the egg, then for the omelette in the wok antilengket (became 3 sheets of the omelette), the crack 2, eliminated. Mixed vinegar, water, and white sugar, then boiled until boiling, adopted, cool down. Mix this solution with nas, stirred level.

Placed nori on relatives (rajutan bamboo) in order to roll him more was easy. Gave rice above nori through to seluruhpermukaan him was closed, pressed through to solid.

The order of the lettuce leaves, the Japanese cucumber, kani stick, and irsan the omelette, then added mayonnaise. The slow roll with seldom was pressed. The Retasumaki slice with the measurement in accordance with appetite, served.

Tip
Kani stick was the whim from the crab that have the shape of long sguare, coloured orange and white. Could be bought in supermarkrt the part frozzen food.

Osuimono

Osuimono

Sup that contained the fish, the fungus shiitake, and the leek with clear broth.

Ingredient
150 gram fillet the large-scale fish, was cut off persegi
200 gram measuring prawns was, was peeled, was sliced punggungnya
3 fungi shiitake dry, was soaked hot water, ditiriskan, was cut-potong
75 gram soun, was poured hot water, ditiriskan
1 stick of the leek, was sliced tipis
60 gram katsuoboshi
4 tablespoons teping maizena
1.5 litre air

The Spice
2 centimeter ginger, was chopped up kasar
1,5 teaspoons garam
1 teaspoon of sugar putih

The method
Smeared large-scale fish meat with flour maizena through to level, lalau boiled for a moment in water boiled, adopted, tiriskan.
Boil prawns through to ripe, adopted, eliminated.
It was mixed that water with katsuoboshi, cooked until boiling, adopted, refined.
Put all the spices inside katsuoboshi, cooked until boiling.
The fish order boiled, prawns boiled, soun, and the leek in the cup saji, then poured with broth katsuoboshi hot. Served in the hot situation.

Tip
Katsuoboshi was food preserved have material the foundation of the skipjack (the fish banito). Usually was sold in the form of that already diserut thin, was brown young through to pink and somewhat clear. Katsuoboshi was used to make broth in Japanese cooking.

Chiken Katsu

Chiken Katsu

Chicken that was fried with the flour bandage panir or bread flour and was fried in oil that many (deep fried)

Ingredient
1 piece of chest meat ayam
1 item telur
2 tablespoons of milk cair
5 tablespoons of flour terigu
100 gram bread flour kasar
adequate Oil to menggoreng

The spice, was stirred
1/4 the teaspoon of pepper bubuk
1 teaspoon garam
1/4 the teaspoon penyedap rasa
1 tablespoon of the orange juice lemon

The method
Strike-struck chicken used the hammer steak so as thin and flat. Smear chicken with the spice, stirred level. Let hinggan 30 minutes as far as the spice penetrated.
It was mixed that the egg and liquid milk, stirred level. Smear chicken, berbumbu with wheat flour, then dipped in the mixture of the milk egg, and gulungkan in rough bread flour.

Announced in the refrigerator for 30 minutes so that his bread flour more adheres.
Heat oil, fried chiken katsu through to yellow brownish, adopted, and presented.