Japanese-style vegetables in batter
What secrets can cooking contain? batter? Yesterday were in a Japanese restaurant, and I I liked the “national” technology. I asked a “colleague” Chef Takayuki to share secrets with my readers mastery.
Photo Clar. Secrets in Japanese. Chef Interview
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Japanese batter. Chef advises
– Takayuki-san, your seafood and vegetables in Japanese batter incredibly tasty. How do you do it? After all, the filling inside absolutely not saturated with fat! So delicious crunchy our ladies will surely like it. The dish turns out low calorie!
– I would not say that the tradition of frying vegetables and meat, dipping slices in batter, namely, Japanese. So did in medieval portugal. Later, in Japan, it became a cult tradition. In batter, you can find everything from vegetables to exotic sea monsters!
– How to make such a batter? Simplest advice.
– Try kneading egg batter with flour in ice water. Only here is a tip: stir quickly and without lumps so that the water did not have time to warm up.
– For the slow, you can probably put a cup with batter onto an ice container?
– Yes, you are Russian, resourceful! Make the consistency liquid. it important. Then the dough will hug your vegetables, meat or seafood thin a gentle layer.
Takayuki showed me the dough. In general, focus on state “thinner than pancake.”
– Takayuki-san, what is your temperature deep fat
– Bring the deep fat to the maximum temperature. Difference temperatures will immediately form a crisp. Fat through such a barrier will not penetrate, and the filling will be without fat. Important! Vegetables, shrimp, squid strips, tongue – everything is necessary dry on a napkin!
– Takayuki-san, I’m following the process, and see that the vegetables almost do not heat up. This is great! This means that in them all vitamins will remain!
– Yes it is. Of course, on my desk you see a lot exotics. But, you can use simpler products. Delicious and onions, slices of zucchini, beets, carrots turn out crispy. Even parsley can be made in such a batter! Just lower the greens just a few seconds.
“Takayuki-san, thank you from my readers.” I hope more look at you, taste the famous seaweed.
– Of course, it is very nice that my advice came in handy. Good luck to you, and delicious recipes!
Afterword
I hope you enjoyed the Japanese tips and tricks. Multi-colored vegetables look through the thinnest batter and look amazing!
Tasty Ideas:
I’ll probably advise my readers something else: In order not to dripping fat, prepare a sieve in advance. Put paper on the bottom a napkin. Decorate the dish with beautifully vegetable flowers (see our carving course) and experience the real culinary triumph!
