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Crunchy Shrimp Tempura Recipe
Mar13

Crunchy Shrimp Tempura Recipe

Shrimp tempura is the most common type of tempura; it is one of the most popular types of Japanese food people around the world enjoy. There are different kinds of tempura; you can use vegetables instead of shrimp. Shrimp tempura can be a standalone dish or a part of a noodle soup and may be served with shredded carrots or daikon radish. A slit on the underside at an angle (about 45°) will prevent the shrimp from curling.  A good shrimp tempura has is a light, crisp coating that doesn’t absorb oil when fried. Iced water plays an important role in making a crispier coating. A little baking powder also makes the batter crispier. The batter should be made just before the deep-frying. When making the batter, use a pair of chopsticks to stir the batter. Do not over-stir it as it should stay a little lumpy. Here are the steps to make a crunchy shrimp tempura:     People to feed: Family 4 Preparation Time: 30 mins Cooking Time: 15 mins   Ingredients For tempura 1 cup all-purpose flour 2 cups vegetable oil for frying 1 pound medium shrimp, peeled and deveined, tails left on 1 pinch salt 2 tablespoons cornstarch 2 egg whites, lightly beaten 1 egg yolk 1 cup water   Cooking Procedure In a large bowl, mix flour, cornstarch, and salt. Make a depression in the center of the flour. Stir in the cold water and egg yolk. Mix just until moistened; batter will be lumpy. Stir in egg whites. Put in the refrigerator while preparing the shrimp. Slit the underside of the shrimps at an angle to make them straight. Set aside. Take out the batter mix from the refrigerator and dip each shrimp, then dredge in the breadcrumbs. Do not batter tails. Repeat for all the shrimps before you start frying. Carefully place a few shrimp at a time into the hot oil. Fry until golden brown, about 1 1/2 minutes, sprinkle with salt and pepper. Drain on paper.   You can also try this with dipping sauce! You can use soy sauce with lemon or ready-made sauce for tempura. Enjoy eating!...

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Sushi Recipe
Jan15

Sushi Recipe

Sushi is one of Japan’s staple dishes. People say that you have never really tried Japanese food unless you have had sushi. However, this is not a dish for everyone because sushi is prepared raw. But don’t be discouraged because there are several other things you can add to your sushi to make it more delicious and less off-putting. Some of the complementary foods include cucumber slices, mangoes, crab sticks and many more.     Yield: 8 pieces sushi rolls Preparation Time: 45 mins   Ingredients Japanese sushi rice : 1 1/2 cup Rice vinegar :  3 tablespoon Sugar : 3 tablespoon Salt : 1 teaspoon Water : 2 cups Cucumber (0r mango, pickled ginger) : 1/2 piece, peeled, cut into small strips Fresh Salmon (0r crabmeat) : 8 ounces, cut into long strips Nori seaweed : 2 sheets Avocado Wasabi Soy sauce   Procedure The most important step that many people skip over is to rinse the rice. Add 1 1/2 cups rice to 2 cups water. Rinse the rice with cold water, repeat the process twice until the water is clear. The reason we want to rinse the rice is because the end product will have a better texture and taste. Once your rice is rinsed, you can put it in the rice cooker with water and let it cook. In a small sauce pan add 3 tablesp0on of rice wine vinegar, 1 tablespoon of sugar and 1 teaspoon of salt. Then heat the ingredients up until everything is melted in with the rice wine vinegar. Make sure to heat the sauce pan just enough for the ingredients to mix together, do not allow the mixture to boil. Place 1 sheet of  nori seaweed on a bamboo sushi mat. Using your hands, spread a thin layer of rice on the sheet of nori. Arrange cucumber, avocado and salmon to the rice. Place them about 1 inch away from the bottom edge of the sheet. Wet the top edge of the seaweed. Lift the end of the mat, and gently roll it over the ingredients.  Roll it forward to make a complete roll. Cut each roll into 4 to 6 slices using a wet, sharp knife. Repeat this process with the remaining ingredients Your sushi is ready. Serve them with wasabi and soy sauce....

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Teriyaki Mushroom Sauce with Grilled Salmon
Jan08

Teriyaki Mushroom Sauce with Grilled Salmon

In this post you will learn to make the “Teriyaki Mushroom Sauce with Grilled Salmon”. The people who sell you ready-made teriyaki sauce are ripping you off! Not only is it expensive, but the taste of the bottled stuff is flat, chemically and too-sweet. The secret is, teriyaki sauce is really only 3 ingredients. Sure, you can get all fancy and put more, like sesame seeds, a little grated ginger and garlic. But plain and simple, teriyaki sauce is equal parts sugar, sweet cooking wine (mirin) and soy sauce. Though, if you’re like me, and prefer a less-sweet version, I use a lot  less sugar.     Mirin is Japanese sweet rice wine. It’s not the same as Chinese rice wine, nor is it rice vinegar. Mirin contains sugar mixed with rice wine and is an essential ingredient to everyday Japanese cooking. You can find mirin in Asian grocery stores and I’ve seen them in most regular grocery stores in the “Asian” or ethnic section. To make a Teriyaki sauce, just bring all three ingredients to a simmer until all the sugar dissolves, about 1 minute. That’s it!     Now, if you want to add some sautéed mushrooms to that, even better. I’m using Hokto’s King Trumpet Mushrooms, which are big, meaty mushrooms. Substitute with any type of fresh mushrooms – I’ve even used crimini mushrooms.     Sauté the mushrooms – once they are softened, pour in the teriyaki sauce. Simmer for another minute, and it’s ready to pour over your grilled salmon, grilled steak or just poured over steamed rice.     People to feed: Family 4 Preparation Time: 5 mins Cooking Time: 10 mins   Ingredients Salmon fillets : Four x 6-ounce Salt and freshly ground black pepper Fresh king oyster mushrooms or fresh shiitake mushrooms : 12 ounces, sliced Cooking oil : 1 1/2 tablespoons, separated Green onion : 1 stalk, thinly sliced (optional) for the Easy Teriyaki Sauce Soy sauce : 1/4 cup Mirin (Japanese sweet rice wine) : 1/4 cup Sugar : 2 tablespoons (or more if you like a sweet teriyaki)   Procedure To make the Easy Teriyaki Sauce, whisk all the sauce ingredients in a small sauce pan and simmer on low for 3 minutes, until the sauce has thickened slightly. Brush salmon fillets with 1 tablespoon of the cooking oil, season with salt and pepper. Heat a frying pan over high heat. and cook for 3-4 minutes on each side, until just cooked through. Remove the salmon to a plate to let rest. Return the frying pan to the stove on medium-high heat. When hot, add the remaining 1/2 tablespoon of cooking oil. Add the mushrooms and saute for...

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Prime Rib Roast with Miso Jus
Dec31

Prime Rib Roast with Miso Jus

Prime Rib seems so intimidating to cook, but in all honesty, it’s easier than roasting a turkey. There’s no brining, stuffing a cavity, flipping halfway or injecting with marinade. Cooking the most tender Prime Rib only uses one cooking rule – slow ‘n low. All you need is time.     This is by far the most simple way to cook a Prime Rib Roast – my trick is to start with a savory-sweet-umami-rich ingredient, Miso Paste. Rubbing the Prime Rib Roast with miso, salt and pepper will season the roast nicely. If you’re concerned that the Prime Rib Roast will taste like miso soup – let me give you a guarantee that it certainly won’t. When miso is combined with meat and heat, the flavor profile helps deepen the flavor of the meat itself, much better than just plain salt. It’s like the difference between sprinkling salt on your bread vs. spreading a rich butter. In my recipe, you can either use low-sodium miso paste (my favorite is shiro miso, which is white miso) or Miso & Easy, a super easy to use miso product, from the makers of one of Japan’s #1 brand of miso, Marukome.     People to feed: Family 6-10 Preparation Time: 10 mins Cooking Time: 20 mins/lbs   Ingredients Standing Rib Roast : 1 (6-10 pound) Miso Paste : 1/3 cup (or 1/2 cup Miso & Easy), divided Large Carrots : 5, halved Celery : 8 stalks, halved Onions : 2, halved Red Wine : 1 cup Beef Stock : 2 cups Salt and freshly ground black pepper   Procedure Heat the oven to 250F. Season the rib roast on all sides with salt and pepper. Rub just 2-3 tablespoons of the miso (keep the rest of the miso for the Au Jus) on all sides of the rib roast. Place rib roast in a large roasting pan. Scatter the vegetables all around the roast. Roast for 17-20 minutes PER POUND or until temperature of the middle of the roast is 130F (medium-rare to medium). Turn the broiler to high and let the roast brown a bit on the outside, for about 5 minutes. Transfer roast to cutting board, carefully untie the bones from roast. Cover loosely with tin foil. Rest for 20 minutes. While roast is resting, make the Miso Jus. Keep the vegetables in the roasting pan but discard all but 1 teaspoon of the fat. Place the roasting pan 2 burners set on high heat. Pour in the red wine and cook until wine is reduced by half. Use a wooden spoon to scrape up the bits. Whisk in the beef broth and 2 tablespoons of miso paste...

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