Ingredients listed below.
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Ingredients for Egg Tempura Bowl
Sauce
2 cups dashi
1/4 cup soy sauce
1/4 cup mirin
Egg Tempura
Frozen eggs (freeze 48 hours for best results, 1 per bowl)
1 cup flour + extra for dredging
1 cold (not frozen egg)
200 ml cold water
Shiso leaves
Cooked rice (1 cup per bowl)
Vegetable or Canola oil for deep frying
Salt
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To Make Egg Tempura Bowl
1. Freeze eggs 48 hours in advance. Eggs may crack open in the freezer- I found it was difficult to get them to freeze completely if the shell didn't crack open while freezing. Eat wisely- be careful of where you discard shell while peeling, and make sure to cook and eat immediately after removal from freezer.
2. When ready to start cooking, get rice ready to go and cook according to package instructions.
3. Make sauce. I recommend making dashi by scratch for best results. Combine ingredients and bring to a light simmer. Allow to reduce until slightly thicker, and keep on low heat while cooking the rest of the food.
4. Peel frozen egg and place in a clean bowl back in the freezer. Set out flour for dredging, sprinkling a little salt over the top. Begin heating oil in a sauce pot, heating till 350 F.
5. Combine the cold egg with cold water, and whisk until ingredients are comined. Pour over the flour, and stir with chopsticks in a figure eight motion until most of flour is combined, and some lumps remain, NO MORE THAN 1 MINUTE! You really only want to stir until it JUST comes together. If you stir too much the gluten in the batter will develop too much, making the coating chewy rather than crispy. There should definitely be lumps floating at the top.
6. Take out the frozen egg, and dredge in flour. Immediately coat liberally in tempura batter, and then drop in the waiting oil.
7. Fry 6 minutes, and remove immediately. Allow to drain on a rack. If oil is too hot, center will not be melty, so take care it is the perfect temperature! Lightly fry shiso leaves, 5-10 seconds per side, or until just crisp. Drain.
8. Place rice in bowl. Douse with sauce. Place egg on top, with leaves arranged to the side. Douse with more sauce.
9. Cut into the egg and enjoy immediately. Try not to get pecked by a bunch of tiny chickens.
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