Oyakodon (親子丼, Oyakodon?), literally "parent-and-child donburi", is a Japanese donburi, or rice bowl dish, in which chicken, egg, green onion, and other ingredients are all simmered together in a sauce and then served on top of a large bowl of rice. The name of the dish, parent and child donburi, is a poetic reflection of the fact that both chicken and egg are used in the dish. In Japan, oyakodon is often served in soba restaurants and other traditional Japanese restaurants.
The donburi simmering sauce varies according to season, ingredient, region, and taste. A typical sauce might consist of dashi flavored with shoyu and mirin. Proportions vary, but usually there is three to four times as much dashi as shoyu and mirin. For oyakodon, Tsuji (1980) recommends dashi flavored with light soy sauce, dark soy sauce, and sugar.
To make oyakodon, cut chicken and other ingredients into bite-sized pieces. Heat 1/4 cup simmering sauce in a small frying pan. Add chicken (and sliced yellow onion, if desired) and simmer until chicken is cooked. Then add green onions and other ingredients. When all ingredients are cooked, slowly pour 1-2 lightly beaten eggs evenly over the whole dish. When eggs are nearly cooked (edges set), slide the topping from the pan onto hot cooked rice served in an oversized bowl. The hot rice will finish cooking the eggs.
Several other Japanese dishes pun on the parent-and-child theme of oyakodon. Tanindon (他人丼, Tanindon?), literally "stranger bowl", is otherwise identical but replaces the chicken with beef. A dish of salmon and roe served raw over rice is known as sake oyakodon (鮭親子丼, sake oyakodon).
Mm....anyway, it's healthy!
2008年6月7日土曜日
OH!NO!!!!!
My laptop was down!!!
I have to change the system again.................
Kazu-chan, today's mood is down too.....................
I have to change the system again.................
Kazu-chan, today's mood is down too.....................
2008年6月6日金曜日
Donburi
Donburi
-----From Wikipedia, the free encyclopedia
Donburi (kanji: 丼; hiragana: どんぶり, lit. "bowl", also frequently abbreviated as "don", thus less commonly spelled "domburi") is a Japanese "rice bowl dish" consisting of fish, meat, vegetables or other ingredients simmered together and served over rice. Donburi meals are served in oversized rice bowls also called donburi. Donburi are sometimes called sweetened or savory stews on rice.
The simmering sauce varies according to season, ingredient, region, and taste. A typical sauce might consist of dashi flavored with shoyu and mirin. Proportions vary, but there is normally three to four times as much dashi as shoyu and mirin. For oyakodon, Tsuji (1980) recommends dashi flavored with light soy sauce, dark soy sauce, and sugar. For gyudon, Tsuji recommends water flavored with dark soy sauce and mirin.
Variety of donburi Butadon, or "pork bowl".Traditional Japanese donburi include the following:
Tamagodon (玉子丼): a scrambled egg mixed with sweet donburi sauce on rice. Oyakodon (親子丼): simmered chicken, egg and onion on rice. Katsudon (カツ丼): breaded deep-fried pork cutlets (tonkatsu), onion, and egg on rice. Tenshindon (天津丼): a Chinese-Japanese specialty, consisting of a crabmeat omelet on rice, named for Tianjin, China. Tekkadon (鉄火丼): thin-sliced raw tuna over rice. Spicy tekkadon is made with what can be a mix of spicy ingredients, a spicy orange sauce, or both (usually incorporates spring onions). Negitorodon (ネギトロ丼): diced toro (fatty tuna) and negi (spring onions) on rice. Tendon (天丼): tempura shrimp and vegetables on rice. Gyūdon (牛丼): beef and onion on rice. Unadon (鰻丼): unagi kabayaki (grilled eel) on rice. Donburi can be made from almost any ingredients, however, including left-overs. Inexpensive Chinese restaurants in Japan often serve chūkadon (中華丼) or gomoku-chukadon (五目中華丼)—stir-fried assorted vegetables with some meat over rice in a big bowl. Not traditionally Japanese or Chinese, the hybrid dish indicates the popularity of donburi in Japan.
2008年6月5日木曜日
Spinacia oleracea
Spinach (Spinacia oleracea) is a flowering plant in the family of Amaranthaceae. It is native to central and southwestern Asia. It is an annual plant (rarely biennial), which grows to a height of up to 30 cm. Spinach may survive over winter in temperate regions. The leaves are alternate, simple, ovate to triangular-based, very variable in size from about 2-30 cm long and 1-15 cm broad, with larger leaves at the base of the plant and small leaves higher on the flowering stem. The flowers are inconspicuous, yellow-green, 3-4 mm diameter, maturing into a small hard dry lumpy fruit cluster 5-10 mm across containing several seeds.
In popular folklore, spinach is a rich source of iron. In reality, a 60 gram serving of boiled spinach contains around 1.9 mg of iron (slightly more when eaten raw). Many green vegetables contain less than 1 mg of iron for an equivalent serving. Hence spinach does contain a relatively high level of iron for a vegetable, but its consumption does not have special health connotations.
The myth about spinach and its high iron content may have first been propagated by Dr. E. von Wolf in 1870, because a misplaced decimal point in his publication led to an iron-content figure that was ten times too high. In 1937, German chemists reinvestigated this "miracle vegetable" and corrected the mistake. It was described by T.J. Hamblin in British Medical Journal, December 1981.
Ultimately, the bioavailability of iron is dependent on its absorption. This is influenced by a number of factors. Iron enters the body in two forms: nonheme iron and heme iron. All of the iron in grains and vegetables, and about three fifths of the iron in animal food sources (meats), is nonheme iron. The much smaller remaining portion from meats is heme iron (Williams, 1993).
The larger portion of dietary iron (nonheme) is absorbed slowly in its many food sources, including spinach. This absorption may vary widely depending on the presence of binders such as fiber or enhancers, such as vitamin C. Therefore, the body's absorption of non-heme iron can be improved by consuming foods that are rich in vitamin C. However, spinach contains high levels of oxalate. Oxalates bind to iron to form ferrous oxalate and remove iron from the body. Therefore, a diet high in oxalate (or phosphate or phytate) leads to a decrease in iron absorption.
Spinach also has a high calcium content. However, the oxalate content in spinach binds with calcium decreasing its absorption. By way of comparison, the body can absorb about half of the calcium present in broccoli, yet only around 5% of the calcium in spinach. Oxalate is one of a number of factors that can contribute to gout and kidney stones. Equally or more notable factors contributing to calcium stones are: genetic tendency, high intake of animal protein, excess calcium intake, excess vitamin D, prolonged immobility, hyperparathyroidism, renal tubular acidosis, and excess dietary fiber (Williams, 1993).
Spinach still has a large nutritional value, especially when fresh, steamed, or quickly boiled. It is a rich source of vitamin A, vitamin C, vitamin E, vitamin K, magnesium, and several vital antioxidants. Recently, opioid peptides called rubiscolins have also been found in spinach. It is a source of folic acid (Vitamin B9), and this vitamin was first purified from spinach. To benefit from the folate in spinach, it is better to steam it than to boil it. Boiling spinach for four minutes can halve the level of folate.
When cooked, the volume of spinach is decreased by three quarters.
Spinach is an excellent source of vitamin K, vitamin A, manganese, folate, magnesium, iron, vitamin C, vitamin B2, calcium, potassium, and vitamin B6. It is a very good source of dietary fiber, copper, protein, phosphorous, zinc and vitamin E. In addition, it is a good source of omega-3 fatty acids, niacin and selenium.
Types of spinachA distinction can be made between older varieties of spinach and more modern varieties. Older varieties tend to bolt too early in warm conditions. Newer varieties tend to grow more rapidly but have less of an inclination to run up to seed. The older varieties have narrower leaves and tend to have a stronger and more bitter taste. Most newer varieties have broader leaves and round seeds.
There are 3 basic types of Spinach:
Savoy has dark green, crinkly and curly leaves. It is the type sold in fresh bunches in most supermarkets. One heirloom variety of savoy is Bloomsdale, which is somewhat resistant to bolting. Flat/smooth leaf spinach has broad smooth leaves that are easier to clean than savoy. This type is often grown for canned and frozen spinach, as well as soups, baby foods, and processed foods. Semi-savoy is a hybrid variety with slightly crinkled leaves. It has the same texture as savoy, but it is not as difficult to clean. It is grown for both fresh market and processing. Five Star is a widely grown variety and has good resistance to running up to seed. In Australia, a significant percentage of people erroneously identify chard (locally known as silverbeet) as spinach, despite the fact that both spinach and chard are labeled appropriately in stores.
Well, anyway, it's Kazu's least favourite food............>_<
In popular folklore, spinach is a rich source of iron. In reality, a 60 gram serving of boiled spinach contains around 1.9 mg of iron (slightly more when eaten raw). Many green vegetables contain less than 1 mg of iron for an equivalent serving. Hence spinach does contain a relatively high level of iron for a vegetable, but its consumption does not have special health connotations.
The myth about spinach and its high iron content may have first been propagated by Dr. E. von Wolf in 1870, because a misplaced decimal point in his publication led to an iron-content figure that was ten times too high. In 1937, German chemists reinvestigated this "miracle vegetable" and corrected the mistake. It was described by T.J. Hamblin in British Medical Journal, December 1981.
Ultimately, the bioavailability of iron is dependent on its absorption. This is influenced by a number of factors. Iron enters the body in two forms: nonheme iron and heme iron. All of the iron in grains and vegetables, and about three fifths of the iron in animal food sources (meats), is nonheme iron. The much smaller remaining portion from meats is heme iron (Williams, 1993).
The larger portion of dietary iron (nonheme) is absorbed slowly in its many food sources, including spinach. This absorption may vary widely depending on the presence of binders such as fiber or enhancers, such as vitamin C. Therefore, the body's absorption of non-heme iron can be improved by consuming foods that are rich in vitamin C. However, spinach contains high levels of oxalate. Oxalates bind to iron to form ferrous oxalate and remove iron from the body. Therefore, a diet high in oxalate (or phosphate or phytate) leads to a decrease in iron absorption.
Spinach also has a high calcium content. However, the oxalate content in spinach binds with calcium decreasing its absorption. By way of comparison, the body can absorb about half of the calcium present in broccoli, yet only around 5% of the calcium in spinach. Oxalate is one of a number of factors that can contribute to gout and kidney stones. Equally or more notable factors contributing to calcium stones are: genetic tendency, high intake of animal protein, excess calcium intake, excess vitamin D, prolonged immobility, hyperparathyroidism, renal tubular acidosis, and excess dietary fiber (Williams, 1993).
Spinach still has a large nutritional value, especially when fresh, steamed, or quickly boiled. It is a rich source of vitamin A, vitamin C, vitamin E, vitamin K, magnesium, and several vital antioxidants. Recently, opioid peptides called rubiscolins have also been found in spinach. It is a source of folic acid (Vitamin B9), and this vitamin was first purified from spinach. To benefit from the folate in spinach, it is better to steam it than to boil it. Boiling spinach for four minutes can halve the level of folate.
When cooked, the volume of spinach is decreased by three quarters.
Spinach is an excellent source of vitamin K, vitamin A, manganese, folate, magnesium, iron, vitamin C, vitamin B2, calcium, potassium, and vitamin B6. It is a very good source of dietary fiber, copper, protein, phosphorous, zinc and vitamin E. In addition, it is a good source of omega-3 fatty acids, niacin and selenium.
Types of spinachA distinction can be made between older varieties of spinach and more modern varieties. Older varieties tend to bolt too early in warm conditions. Newer varieties tend to grow more rapidly but have less of an inclination to run up to seed. The older varieties have narrower leaves and tend to have a stronger and more bitter taste. Most newer varieties have broader leaves and round seeds.
There are 3 basic types of Spinach:
Savoy has dark green, crinkly and curly leaves. It is the type sold in fresh bunches in most supermarkets. One heirloom variety of savoy is Bloomsdale, which is somewhat resistant to bolting. Flat/smooth leaf spinach has broad smooth leaves that are easier to clean than savoy. This type is often grown for canned and frozen spinach, as well as soups, baby foods, and processed foods. Semi-savoy is a hybrid variety with slightly crinkled leaves. It has the same texture as savoy, but it is not as difficult to clean. It is grown for both fresh market and processing. Five Star is a widely grown variety and has good resistance to running up to seed. In Australia, a significant percentage of people erroneously identify chard (locally known as silverbeet) as spinach, despite the fact that both spinach and chard are labeled appropriately in stores.
Well, anyway, it's Kazu's least favourite food............>_<
2008年6月4日水曜日
Pacific saury
The Pacific saury, Cololabis saira, is a saury, a member of the family Scomberesocidae. This fish, which is a food source in some East Asian cuisines, is also known by the name mackerel pike.
It is known as sanma (サンマ / 秋刀魚) in Japanese, kongchi (꽁치) in Korean, qiu dao yu (秋刀魚) in Chinese, and saira (сайра) in Russian.
The term saira used in its scientific name is the fish's local name in the Kii Peninsula region of Japan.
The Chinese symbols used in the Chinese and Japanese names of the fish (秋刀魚) means "autumn knife fish", in reference to its body-shape, somewhat resembling a knife, and its peak season.
It is a fish with a small mouth, an elongated body, a series of small finlets between the dorsal and anal fins and a small forked tail. The colour of the fish is dark green to blue on the dorsal surface, silvery below, and there are small bright blue blotches distributed haphazardly on the sides. The average overall body length of the Pacific saury is 36 - 40 cm and their maximum reported age is 2 years.
These pelagic schooling fish are found in the North Pacific, from Japan eastward to the Gulf of Alaska and southward to subtropical Mexico; 67°N - 18°N, 137°E - 108°W, preferring temperatures around 15 - 18°C. Pacific saury are usually found near the surface (though they may have a depth range of 0 - 230 m) and they are known to glide above the surface of the water when moving away from predators (a behavior that links them to the flying fish, a cousin of the saury family).
The Pacific saury is a highly migratory species. Adults are generally found offshore, near the surface of the ocean, in schools. Juveniles associate with drifting seaweed. Pacific saury are oviparous. Eggs are attached to one another and to floating objects such as seaweed via filaments on the shell surface.
The saury feeds on zooplankton such as copepods, krill, amphipods, and the eggs and larvae of common fish such as anchovies due to their lack of stomach, and their short straight intestines.
A few of the natural predators of Pacific saury include marine mammals, squid and tuna.
Saury, or sanma, is one of the most prominent seasonal food which represents autumn in Japanese cuisine. It is most commonly served salted and grilled (broiled) whole, and garnished with daikon oroshi (grated daikon) and served alongside a bowl of rice and a bowl of miso soup. Other condiments may include soy sauce, or lime, lemon or other citrus juices. The intestines are bitter, but many people choose not to gut the fish, as many say its bitterness, balanced by the condiments, is part of the enjoyment. Salt-grilled saury is also served in Korea, where it is known as kongchi gui.
Sanma sashimi is becoming increasingly available but is not common. It is rarely used for sushi; however sanma-zushi is a regional delicacy along parts of the Kii Peninsula, especially along the coast of southern Mie Prefecture. It is prepared by pickling the sanma in salt and vinegar (depending on the region, bitter orange or citron vinegar may be used), and then placing it on top of vinegared rice to create the finished sushi.
The fish can also be pan-fried, or made into canned kabayaki. It is also used for fish meal and pet food in some Western countries, while Alaska pollock is more often used for this in others.
The flesh of Pacific saury contains good quality protein, easily digestible, absorbed, and utilized by human bodies. The flesh is rich in unsaturated fatty acids such as EPA and DHA, good fats which aid in the prevention of heart disease.
One of Kazu's favourite one............^_^
It is known as sanma (サンマ / 秋刀魚) in Japanese, kongchi (꽁치) in Korean, qiu dao yu (秋刀魚) in Chinese, and saira (сайра) in Russian.
The term saira used in its scientific name is the fish's local name in the Kii Peninsula region of Japan.
The Chinese symbols used in the Chinese and Japanese names of the fish (秋刀魚) means "autumn knife fish", in reference to its body-shape, somewhat resembling a knife, and its peak season.
It is a fish with a small mouth, an elongated body, a series of small finlets between the dorsal and anal fins and a small forked tail. The colour of the fish is dark green to blue on the dorsal surface, silvery below, and there are small bright blue blotches distributed haphazardly on the sides. The average overall body length of the Pacific saury is 36 - 40 cm and their maximum reported age is 2 years.
These pelagic schooling fish are found in the North Pacific, from Japan eastward to the Gulf of Alaska and southward to subtropical Mexico; 67°N - 18°N, 137°E - 108°W, preferring temperatures around 15 - 18°C. Pacific saury are usually found near the surface (though they may have a depth range of 0 - 230 m) and they are known to glide above the surface of the water when moving away from predators (a behavior that links them to the flying fish, a cousin of the saury family).
The Pacific saury is a highly migratory species. Adults are generally found offshore, near the surface of the ocean, in schools. Juveniles associate with drifting seaweed. Pacific saury are oviparous. Eggs are attached to one another and to floating objects such as seaweed via filaments on the shell surface.
The saury feeds on zooplankton such as copepods, krill, amphipods, and the eggs and larvae of common fish such as anchovies due to their lack of stomach, and their short straight intestines.
A few of the natural predators of Pacific saury include marine mammals, squid and tuna.
Saury, or sanma, is one of the most prominent seasonal food which represents autumn in Japanese cuisine. It is most commonly served salted and grilled (broiled) whole, and garnished with daikon oroshi (grated daikon) and served alongside a bowl of rice and a bowl of miso soup. Other condiments may include soy sauce, or lime, lemon or other citrus juices. The intestines are bitter, but many people choose not to gut the fish, as many say its bitterness, balanced by the condiments, is part of the enjoyment. Salt-grilled saury is also served in Korea, where it is known as kongchi gui.
Sanma sashimi is becoming increasingly available but is not common. It is rarely used for sushi; however sanma-zushi is a regional delicacy along parts of the Kii Peninsula, especially along the coast of southern Mie Prefecture. It is prepared by pickling the sanma in salt and vinegar (depending on the region, bitter orange or citron vinegar may be used), and then placing it on top of vinegared rice to create the finished sushi.
The fish can also be pan-fried, or made into canned kabayaki. It is also used for fish meal and pet food in some Western countries, while Alaska pollock is more often used for this in others.
The flesh of Pacific saury contains good quality protein, easily digestible, absorbed, and utilized by human bodies. The flesh is rich in unsaturated fatty acids such as EPA and DHA, good fats which aid in the prevention of heart disease.
One of Kazu's favourite one............^_^
2008年6月3日火曜日
Tempura
Tempura (てんぷら or 天麩羅, tenpura?) is a classic Japanese dish of deep fried battered vegetables or seafood.
A light batter is made of cold water and wheat flour. Eggs, baking soda or baking powder, starch, oil, and/or spices may also be added. Tempura batter is traditionally mixed in small batches using chopsticks for only a few seconds, leaving lumps in the mixture that along with the cold batter temperature result in the unique fluffy and crisp tempura structure when cooked. The batter is often kept cold by adding ice, or by placing the bowl inside a larger bowl with ice in it. Over-mixing the batter will result in production of wheat gluten, which causes the flour mixture to become chewy and doughlike when fried.
Specially formulated tempura flour is available in Japanese supermarkets. This is generally light (low-gluten) flour and occasionally contains leaveners such as baking powder.
Some varieties of tempura are dipped in a final coating, such as sesame seeds, before frying. Tempura generally does not use breadcrumbs in the coating. Generally fried foods which are dipped in breadcrumbs (panko) are considered to be furai (Japanese-invented faux western-style deep fried foods, such as tonkatsu or ebi Fried Prawn).
Thin slices or strips of vegetables or seafood are dipped in flour, then the batter, then briefly deep-fried in hot oil. Vegetable oil or canola oil are most common, however tempura was traditionally cooked using sesame oil. Many specialty shops still use sesame oil or tea seed oil, and it is thought that certain compounds in these oils help to produce light, crisp batter.
When cooking shellfish, squid, or hard-skinned watery vegetables such as bell pepper or eggplant, it is important to score the skin with a knife to prevent the ingredients from bursting during cooking. Failing to do so can lead to serious burns from splashing oil.
Oil temperature is generally between 160 and 180 degrees Celsius, depending on the ingredient. In order to preserve the natural flavour and texture of the ingredients, it is important not to overcook tempura. Cooking times range between a few seconds for delicate leaf vegetables, to several minutes for thick items or large kaki-age fritters.
It is important to scoop out the bits of batter (known as tenkasu) between batches of tempura, so they do not burn and leave a bad flavour in the oil. A small mesh scoop is used for this purpose. Tenkasu are often reserved as ingredients in other dishes or as a topping.
Common ingredients in traditional tempura include:
Seafood: Prawn, Shrimp, squid, scallop, anago (conger eel), ayu (sweetfish), crab, and a wide variety of fish Vegetables: bell pepper, kabocha squash, eggplant, carrot, burdock, green beans, sweet potato, yam, potato, renkon (lotus root), shiitake mushroom, mushrooms, bamboo shoots, okra. Nearly any food may be used so long as it does not release water into the batter before or during frying. Rice and other cereals, processed foods such as tofu, and watery foods such as cabbage and fruit are generally not used, although some versions of agedashi dofu resemble tempura.
Cooked bits of tempura are either eaten alone with dipping sauce or used to assemble other dishes. Tempura is commonly served with grated daikon and eaten hot immediately after frying. The most common sauce is tentsuyu sauce (roughly three parts dashi, one part mirin, and one part shoyu). Alternatively, tempura may be sprinkled with sea salt before eating. Mixtures of powdered green tea and salt or yuzu and salt are also used.
Kakiage is a type of tempura made with mixed vegetable strips, such as onion, carrot, and burdock, and sometimes including shrimp, which are deep fried as small round fritters.
Tempura is also used in combination with other foods. When served over soba (buckwheat noodles), it is called tempura soba or tensoba. Tempura is also served as a donburi dish where tempura shrimp and vegetables are served over steamed rice in a bowl (tendon) and on top of udon soup (Tempura Udon).
Tempura was introduced to Japan in the mid-sixteenth century by early Portuguese and Spanish missionaries and traders.The word tempura may be derived from the Portuguese noun tempero, meaning a condiment or seasoning, or from the verb temperar, meaning "to season".There is still today a dish in Portugal very similar to tempura called peixinhos da horta, "garden fishies". An alternative explanation for the word is that it is derived from 'tempora', a Latin word meaning "times", "time period" used by either Spanish or Portuguese missionaries to refer to the Lenten period (ad tempora quadragesimae) where they could not eat meat.
It is thought that as the term "tempura" gained popularity in southern Japan, it became widely used to refer to any sort of food prepared using hot oil, including some already existing Japanese foods. Today, the word "tempura" is also commonly used to refer to satsuma age, a fried fish cake which is made without batter.
In Japan, restaurants specializing in tempura are called tenpura-ya and range from inexpensive fast food chains to very expensive five-star restaurants. Many restaurants offer tempura as part of a set meal or a bento (lunch box), and it is also a popular ingredient in take-out or convenience store bento boxes.
Tempura (particularly shrimp) is often used a filling in maki zushi. A more recent variation of tempura sushi has entire pieces of sushi being dipped in batter and tempura-fried. The ingredients and styles of cooking and serving tempura vary greatly through the country, with importance being placed on using fresh, seasonal ingredients.
Outside Japan restaurants sometimes use broccoli, zucchini and asparagus. There are many non-traditional and fusion uses of tempura. Chefs over the world include tempura dishes on their menus, and a wide variety of different batters and ingredients are used. Variations include using panko or corn flour, however, the consistency is crisper using panko as opposed to tempura batter, and frying unusual ingredients such as nori slices, non-watery fruit such as banana, and ice cream.
In northern Taiwan, tempura is also known as 天婦羅 or 甜不辣 (tianbula) and can be found at night markets such as Shilin Night Market and Keelung Temple Night Market, where it is famous. The ingredients and method used for making Taiwanese tempura are completely different from Japanese tempura, and they share only the name. In southern Taiwan, however, it is known as 黒輪 or 和田 and is more the counterpart to oden. Oden is generally known as 關東煮 or "Kwantung cooking" in reference to the Kwantung (Kantō) region of Japan.
Kazu-chan will say "no" to any fried food.............
A light batter is made of cold water and wheat flour. Eggs, baking soda or baking powder, starch, oil, and/or spices may also be added. Tempura batter is traditionally mixed in small batches using chopsticks for only a few seconds, leaving lumps in the mixture that along with the cold batter temperature result in the unique fluffy and crisp tempura structure when cooked. The batter is often kept cold by adding ice, or by placing the bowl inside a larger bowl with ice in it. Over-mixing the batter will result in production of wheat gluten, which causes the flour mixture to become chewy and doughlike when fried.
Specially formulated tempura flour is available in Japanese supermarkets. This is generally light (low-gluten) flour and occasionally contains leaveners such as baking powder.
Some varieties of tempura are dipped in a final coating, such as sesame seeds, before frying. Tempura generally does not use breadcrumbs in the coating. Generally fried foods which are dipped in breadcrumbs (panko) are considered to be furai (Japanese-invented faux western-style deep fried foods, such as tonkatsu or ebi Fried Prawn).
Thin slices or strips of vegetables or seafood are dipped in flour, then the batter, then briefly deep-fried in hot oil. Vegetable oil or canola oil are most common, however tempura was traditionally cooked using sesame oil. Many specialty shops still use sesame oil or tea seed oil, and it is thought that certain compounds in these oils help to produce light, crisp batter.
When cooking shellfish, squid, or hard-skinned watery vegetables such as bell pepper or eggplant, it is important to score the skin with a knife to prevent the ingredients from bursting during cooking. Failing to do so can lead to serious burns from splashing oil.
Oil temperature is generally between 160 and 180 degrees Celsius, depending on the ingredient. In order to preserve the natural flavour and texture of the ingredients, it is important not to overcook tempura. Cooking times range between a few seconds for delicate leaf vegetables, to several minutes for thick items or large kaki-age fritters.
It is important to scoop out the bits of batter (known as tenkasu) between batches of tempura, so they do not burn and leave a bad flavour in the oil. A small mesh scoop is used for this purpose. Tenkasu are often reserved as ingredients in other dishes or as a topping.
Common ingredients in traditional tempura include:
Seafood: Prawn, Shrimp, squid, scallop, anago (conger eel), ayu (sweetfish), crab, and a wide variety of fish Vegetables: bell pepper, kabocha squash, eggplant, carrot, burdock, green beans, sweet potato, yam, potato, renkon (lotus root), shiitake mushroom, mushrooms, bamboo shoots, okra. Nearly any food may be used so long as it does not release water into the batter before or during frying. Rice and other cereals, processed foods such as tofu, and watery foods such as cabbage and fruit are generally not used, although some versions of agedashi dofu resemble tempura.
Cooked bits of tempura are either eaten alone with dipping sauce or used to assemble other dishes. Tempura is commonly served with grated daikon and eaten hot immediately after frying. The most common sauce is tentsuyu sauce (roughly three parts dashi, one part mirin, and one part shoyu). Alternatively, tempura may be sprinkled with sea salt before eating. Mixtures of powdered green tea and salt or yuzu and salt are also used.
Kakiage is a type of tempura made with mixed vegetable strips, such as onion, carrot, and burdock, and sometimes including shrimp, which are deep fried as small round fritters.
Tempura is also used in combination with other foods. When served over soba (buckwheat noodles), it is called tempura soba or tensoba. Tempura is also served as a donburi dish where tempura shrimp and vegetables are served over steamed rice in a bowl (tendon) and on top of udon soup (Tempura Udon).
Tempura was introduced to Japan in the mid-sixteenth century by early Portuguese and Spanish missionaries and traders.The word tempura may be derived from the Portuguese noun tempero, meaning a condiment or seasoning, or from the verb temperar, meaning "to season".There is still today a dish in Portugal very similar to tempura called peixinhos da horta, "garden fishies". An alternative explanation for the word is that it is derived from 'tempora', a Latin word meaning "times", "time period" used by either Spanish or Portuguese missionaries to refer to the Lenten period (ad tempora quadragesimae) where they could not eat meat.
It is thought that as the term "tempura" gained popularity in southern Japan, it became widely used to refer to any sort of food prepared using hot oil, including some already existing Japanese foods. Today, the word "tempura" is also commonly used to refer to satsuma age, a fried fish cake which is made without batter.
In Japan, restaurants specializing in tempura are called tenpura-ya and range from inexpensive fast food chains to very expensive five-star restaurants. Many restaurants offer tempura as part of a set meal or a bento (lunch box), and it is also a popular ingredient in take-out or convenience store bento boxes.
Tempura (particularly shrimp) is often used a filling in maki zushi. A more recent variation of tempura sushi has entire pieces of sushi being dipped in batter and tempura-fried. The ingredients and styles of cooking and serving tempura vary greatly through the country, with importance being placed on using fresh, seasonal ingredients.
Outside Japan restaurants sometimes use broccoli, zucchini and asparagus. There are many non-traditional and fusion uses of tempura. Chefs over the world include tempura dishes on their menus, and a wide variety of different batters and ingredients are used. Variations include using panko or corn flour, however, the consistency is crisper using panko as opposed to tempura batter, and frying unusual ingredients such as nori slices, non-watery fruit such as banana, and ice cream.
In northern Taiwan, tempura is also known as 天婦羅 or 甜不辣 (tianbula) and can be found at night markets such as Shilin Night Market and Keelung Temple Night Market, where it is famous. The ingredients and method used for making Taiwanese tempura are completely different from Japanese tempura, and they share only the name. In southern Taiwan, however, it is known as 黒輪 or 和田 and is more the counterpart to oden. Oden is generally known as 關東煮 or "Kwantung cooking" in reference to the Kwantung (Kantō) region of Japan.
Kazu-chan will say "no" to any fried food.............
2008年6月2日月曜日
Jun 2nd......
Mm, Kazu's been 3 weeks for eating vegetable only...........
Kazu wants meat, meat, meat!!!!
From tomorrow I'll introduce some food I like and dislike.
Enjoy!
Kazu is enjoying his life................^_^
Kazu wants meat, meat, meat!!!!
From tomorrow I'll introduce some food I like and dislike.
Enjoy!
Kazu is enjoying his life................^_^
2008年6月1日日曜日
Today's mood...........>_<|||
Today I don't feel very well........
By the course of assignments....................?
I need more energy..............................................................
May I should eat now................................................................................
By the course of assignments....................?
I need more energy..............................................................
May I should eat now................................................................................
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