How to make Tempura red pickled ginger with cold Soba noodles. In this video I am showing how to make crispy Tempura batter and how to deep fly also how to make cold Soba noodle sauce.
you can do this recipe with Udon noodle too.
make Tempura batter and keep cold, and Not deef fry over high heat.
at 170℃, slowly removing the moisture from the vegetable but not to burn.
make it flat and not too thick.
and not compress the vegetable and batter. put together loosenly and try to make gaps or hole for oil bubbles to pass through, this makes Tempura crispy.
◆how to make red pickled ginger Onigiri
• How to make red pickle...
【Ingredients】
★cold Soba noodle sauce
200ml water
50ml Japanese Mirin
50ml Japanese soy sauce
1tsp Japanese Dashi stock powder
★Tempura batter
2tbsp plain flour
1/2tbsp Ao-Nori (green laver) optional
3tbsp ice water
1/2tsp vinegar
onion
red pickled ginger
【Method】
★cold Soba noodle sauce
in a small pot, mix water, Mirin and soy sauce.
bring to the boil and reduce the heat, simmer for 1 minute.
add Japanese Dashi powder and mix.
remove from the heat.
cool down and keep cold in a fridge.
★Tempura
in a bawl, mix flour and Ao-Nori.
add ice water and vinegar.
keep cold in a fridge.
slice the onion, pat dry the red ginger.
in a small bawl, mix the onion, red ginger and small amount of flour, toss together.
add the Tempura batter and mix lightly.
deep fry over about 170℃, slowly and release the moisture from the vegetable but not to burn.
BGM
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#tempura
#redginger
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