All posts tagged: tempura

Moroccan String Beans Tempura|モロッコいんげんの天ぷら

This is a recipe which I tried from a Japanese distinguished magazine called ‘Kateigaho’. ‘Kateigaho’ is a magazine which introduces Japanese culture to the world from an authentic yet modern Japanese perspective, high-quality contents of beautiful visual contents. The recipe is by a Japanese Italian chef, a ‘fritto’ batter, the batter with the additives of paprika powder, making the tempura slightly orange, quite easy to handle and would come in handy for any type of vegetables which you may want to fry, tempura. I used the ‘Moroccan String Beans’ but any other vegetables such as the green beans family can be of a replacement, or even eggplant, zucchini, onions, etc. etc. [Servings for two] Moroccan String Beans  Flour Deep Fried Oil Orange (for garnish) Beignet (English fritter) [Flour 50 g / Baking powder 1g / Paprika powder 1.6 g / Salt 1 g] Olive Oil 16 g Egg White (1 egg white) 24g approx. Remove the streaks and clean up the Moroccan string beans. Make the Beignet dough, by blending all the dry ingredients in …

Bamboo cooking galore 2|筍料理の備忘録 II

Oops…spring seemed to have zapped and summer is on the way. Before I take a blink, ‘bamboo’ will be so outdated so here is my second post a continuation of bamboo cooking. BAMBOO RICE : Most popular and common menu using bamboo is the ‘Bamboo Rice’, quite simple to make! The bamboo is cut into small mouth size pieces, a pinch of salt, cooked together with rice in a rice cooker. Leftover rice can be made into a ‘onigiri (rice balls)’, to go or as a lunch pack. Tempura : Wild spring vegetables which we call, ‘sansai’, together with fresh bamboo are spring delicacies. Tempura is a common way of cooking the wild vegetable to extract ‘aku’ (bitterness and harshness). Extracting ‘aku’ is often heard in Japanese cooking, ‘aku’ sometimes being a boiling froth but interprets as the bitterness in the vegetable ingredient. Bamboos can be integrated in various way. The Chinese common menu, ‘pepper steak with bamboo and green peppers’, ‘bamboos stir-fried with doubanjiang (hot sauce) is another; but the Japanese washoku foods tend …

Okogi & Aralia Sprouts | 春の食材 おこぎ・たらの芽

“Aralia Sprouts” and “Okogi“. These spring (wild) vegetables are not so much the common Spring vegetables;  ‘Aralia sprouts‘ has a little bit more recognition than the Okogi, the Aralia sprouts being new buds from the Arilia tree. The buds have a rose-like thorn along the stem, so extra care is necessary during preparation.  The most common style of cooking ‘tempura’.

Zucchini flower fritters (fritelli di fiore di zucchini) | ズッキーニの花のフリッター

Our regular driving trip to Hakushu Farmers Market in Yamanashi prefecture, close to the border of Nagano.  The farmers seem quite busy yet with planting rice but once the rice settles down, the farm owners provide fresh grown organic vegetable to a farmers market called ‘Michi no eki Hakushu’. Today, I was fortunate to encounter able to freshly picked ‘zuccini flowers’ which is a yet a rare item in Japan. Italians eat a lot of ‘zuccini flower fritters’ but although zuccini has become a common vegetable in Japanese supermarkets, it is yet a rarity to encounter ‘zuccini flowers’. 月曜日は山梨の武川市、白州や長野県まで野菜を買い出しに行く事が多い。最近は雨でも曇っている日が比較的月曜にあたり、、ラッキー、、今日も朝早く起きて遠出をすることに。 お米の田植えのシーズンみたいで道の駅や野菜直売所は安定した野菜供給がないけれど、数件行きつけの場所にいけば季節の無農薬や自然栽培されている野菜は手に入る。 今日は季節ものの『ズッキーニの花』が手に入ったので早速、、『ズッキーニの花』に塩こしょうしたモッツァレラチーズを簡単に詰めて、フリッターが晩ご飯でした。フリッターちゅうても、、ま、天ぷらですわ。トマトソースとモッツァレラを詰めたり、ボロネーゼを詰めたり、、今日は予定外だったので帰宅してさっさと簡単にモッツァレラチーズで。素材がフレッシュなのであまり手をかけない方が個人的には好き。 アスパラガスの花も珍しくあり、蒸し野菜でその素材の味をシンプルなソースで味わう。気を配らないと野菜ばかり上がる我家の食卓。フレッシュなバジルでペストソースを作り、カッペリーニーと一緒にいただく。それでも、今夜は肉は出てこなかった(笑)。 Zucchini flower fritters (tempura)  with stuffed mozarella cheese. Fresh basil pesto capellini pasta. Nothing to it…lots and lots of basil mixed with extra virgin olive oil in the food processor.