Tag: Japanese
Shrimp Tempura
Shrimp Tempura
Tempura is one of the most famous Japanese food items outside of Japan. The batter is light and crispy without absorbing excess oil. Shrimp is one of the most popular ingredients to fry in tempura batter. Like all tempura frying ingredients, the shrimp need to be pat dry before dipping in the batter. They will only take a total of 6 minutes. Drain oil on a rack instead of paper towels to maintain the crispiness.
Servings: 2
Ingredients
- 1/2 lb 26/30 count shrimp tail on; peeled and deveined
- 1/2 cup cake flour
- 1/2 tsp baking powder
- 1/8 tsp salt
- 1/2 cup ice water
- vegetable oil for frying
Instructions
- Mix together all of the dry ingredients.
- Mix in the water.
- Heat up 3” of cooking oil in a pot over medium high heat(350 degrees). Pat dry the shrimp. Dip in the tempura batter. Drop in the oil. Make sure to not over crowd.
- Fry for 3 minutes a side. Drain grease on a rack.
Doria
Doria
Doria doesn’t sound or taste like any traditional Japanese cuisine, but it is very much a beloved dish of their culture. You’ve probably never heard of it because it is mainly found only in Japan. Doria was created by a Swiss hotel chef in Japan in the 1930s. He made a fried rice casserole with shrimp, topped it off with a bechamel sauce and cheese, and baked it off in the oven; much like a gratin. Doria was named after a famous Italian navy general, hence the association of shrimp and the sea. Let me tell you something: this right here is ultimate comfort food at it’s finest. It is extremely easy to make and there’s really no right or wrong in the rice. You can use any type of protein. Shrimp is what was traditionally used, but you can use bacon, pork, ground beef, or chicken like I did. Day old rice will work best. The odd ingredient in this recipe is ketchup. It is left to caramelize in the middle of the fried rice before mixing in. It adds another dimension to the rice without getting a ketchup flavor that you think it will have. Top the rice off in a baking dish with the cream sauce and cheese. Bake for just 10 minutes until the cheese is bubbly on top.
Servings: 2
Ingredients
- 1 tbsp butter
- 1/2 lb boneless skinless chicken thighs finely chopped
- 1/4 medium white onion diced
- 6 shiitake mushrooms thinly sliced
- 2 cups steamed rice day old
- 1/4 cup ketchup
- salt and pepper to taste
- 1/2 cup mozzarella shredded
- 1/4 cup parmesan grated
Bechamel Sauce
- 3 tbsp butter
- 3 tbsp flour
- 1 1/2 cups heavy cream
- 1/4 tsp white pepper
- salt to taste
Instructions
- Melt 1 tbsp of butter in a large sauté pan over medium high heat. Sauté the chicken, onion, and mushrooms for 8 minutes.
- Add in the cooked rice. Break up any clumps. Cook for 2 minutes.
- Make a hole in the center of the rice. Squirt a 1/4 cup of ketchup in the center. Allow to cook for a minute before mixing in.
- Mix in the ketchup. Season with salt and pepper. Cook for 2 more minutes. Set aside.
- Melt 3 tbsp of butter in a small pot over medium heat. Add in the flour. Whisk until all lumps are broken up. Cook for 3 minutes, continuously stirring.
- Pour in the heavy cream.
- Cook for 5 minutes, continuously whisking until the cream sauce has thickened. Season with salt and white pepper.
- Preheat the oven to 425 degrees. Grease a round baking dish. Add in the rice.
- Pour the cream sauce over the rice.
- Top the cream sauce with mozzarella and parmesan cheese.
- Bake for 10-12 minutes until the cheese is bubbly. Let rest for 10 minutes before serving.
Tamago Kake Gohan
Tamago Kake Gohan
Tamago gohan literally translates to egg rice. This rice dish is a breakfast staple in Japanese households that takes less than 5 minutes to make. Hot steamed rice is whipped with a raw egg and seasonings until it is creamy and frothy. The rice is then sprinkled with furikake, a Japanese seasoning mix consisting of bonito flakes, nori flakes, sesame seeds, and other crispies and crunchies. The rice is then topped off with a raw egg yolk.Using fresh steamed rice is best, but you can definitely use day old rice. Make sure to microwave it long enough so the rice is piping hot. I wouldn’t worry about raw egg mixed in the rice. If you have the rice hot enough, it will cook the egg as you are whipping it with chopsticks. Traditionally, msg is also sprinkled on the rice, but this step can be skipped.
Servings: 1
Ingredients
- 1 cup steamed rice
- 1 large egg
- 1/2 tsp soy sauce
- 1/2 tsp mirin
- pinch salt
- pinch hondashi
- 2 tbsp furikake
- 1 egg yolk
Instructions
- Place a cup of really hot steamed rice in a bowl. Make an indentation in the center.
- Crack an egg in the center. Season with soy sauce, mirin, salt, and hondashi.
- Beat the rice and egg with a pair of chopsticks for a minute. The eggs will start to get fluffy and cook in the rice.
- Sprinkle furikake over the top of the rice. Make another indentation in the center of the rice.
