127 japanese vegetable fry Recipes

japanese-style vegetables (i used a stir-fry mixture and it turned out great), frozen pea pods, water, cornstarch, soy sauce, sherry wine, vegetable oil, sugar, ground ginger, shrimp, shelled and deveined, bay scallop

flour, water, salt, assorted fresh vegetable, fresh fish, oil (for frying )

boneless beef sirloin or beef top round steaks (3/4 thick), cornstarch, condensed beef broth, soy sauce, sugar, vegetable oil, sliced shiitake mushrooms, head chinese cabbage (bok choy), thinly sliced, red peppers , cut into 2 -long strips, stalks celery, sliced, green onions, cut into 2 pieces, hot cooked regular long-grain white rice

sake, balsamic vinegar, sugar, soy sauce, garlic, chopped, vegetable oil, bone-in chicken thighs, skin on, salt and pepper, for taste, cornstarch, oil, to deep fry

potato, ground beef, green onions, chopped, onion, egg, salt, pepper (to season ), flour, panko breadcrumbs (breadcrumb), vegetable oil (for frying )

japanese eggplants, cut into 1-inch cubes (or two regular), vegetable oil or 5 tbsp olive oil, lemon , juice of, diluted in, water, coriander, curry powder, turmeric, chili powder, salt

garlic clove (depending on preference), basil leaves, mint leaves, vegetable oil (for frying ) or 2 tbsp sunflower oil (for frying), cooked japanese-style rice, granulated vegetable stock powder, soy sauce

grain converted white rice, rinsed, salt, oyster sauce, light japanese soy sauce, eggs , beaten until just blended, peanut or vegetable oil, frozen baby peas, thawed, scallions, thinly sliced , including some of the green tops, 1/3 to 1/2 cup, diced store bought roast pork , optional, sesame oil , as needed

all-purpose flour, salt, freshly ground pepper, egg, beaten, water, japanese breadcrumbs (panko), sea scallops, vegetable oil, lemon wedges, homemade tartar sauce

egg, panko breadcrumbs, lemon zest, loosely packed, cayenne pepper, old bay seasoning, vegetable oil, all-purpose flour, green tomatoes, sliced 1/2 inch thick

fresh peas or 1/4 lb frozen peas, kosher salt or sea salt, green beans, carrots, scraped and cut in halves lengthwise, olive oil, mushrooms , brushed clean, butter, flour, milk, strong chicken broth, fresh ground pepper, drained finely chopped truffle, eggs (lightly beaten with 2 tsp. water), dried breadcrumbs, preferably mixed with japanese-style panko crumbs, mild olive oil, for frying

onion, garlic clove, fresh ginger, vegetable oil (for frying ), water, curry paste (actually called roux, sold in rectangular box), beef, thinly sliced

vegetable oil (part sesame gives a good flavour), kim chee, cut small and squeezed or drained, garlic clove, minced, prepared rice (preferably korean or japanese), green onions , sliced on bias, sheet korean fish cake, cut in bite-size pieces, sesame seeds, soy sauce, salt and pepper, to taste

japanese curly noodles or 8 oz instant ramen noodles, chicken stock or 3/4 cup low-sodium broth, soy sauce, shaoxing wine or 1 tbsp dry sherry, sesame oil, crushed red pepper flakes, cornstarch, water, vegetable oil, garlic cloves, thinly sliced, eggs, beaten, pork tenderloin, cut into 1/2-inch dice, kosher salt & freshly ground black pepper, shiitake mushrooms, stemmed and thinly sliced, heads baby bok choy , sliced crosswise 1/4 inch thick

all-purpose flour, salt, pepper, seasoned batter mix, japanese breadcrumbs, green tomatoes , cut into 1/4-inch-thick slices, salt and pepper to taste, vegetable oil, roasted red pepper remoulade, goat cheese, crumbled, chopped fresh parsley

seasonal fish and vegetables are used in tempura. the ingredients for tempura in the recipe below are only a few of the many, many common ingredients that lend themselves to this treatment. shrimp; squid; small whole fish like perch, smelt, and goby; white-fleshed saltwater fish; eggplant; green beans; onion rings; sweet potato slices; bell pepper strips; mushrooms - the list could go on for several pages. chicken, beef and pork, however, are not usually prepared as tempura because of their relatively heavier, identifiable taste. chicken and pork are deep-fried in other ways, and beef is often given a more highlighted preparation, say, in sukiyaki., http://japanesefood.about.com/od/tempura/a/cookingtempura.htm, basic steps for cooking tempura, prepare the ingredients ., make tempura batter ., heat vegetable oil in a deep pan to 340-350f degree., lightly dip ingredients in the batter and immediately fry them until crisp. it takes longer to fry vegetables than to fry seafood., drain tempura on a rack ., serve right away with tentsuyu (tempura dipping sauce) or salt. tempura is best served hot. *grated daikon radish is a common condiment., tempura batter recipe - japanese recipe, http://japanesefood.about.com/od/tempura/r/tempurabatter.htm, egg, ice water, all purpose flour, preparation, beat an egg in a bowl. add ice water in the bowl. be sure to use very cold water., add sifted flour in the bowl and mix lightly. be careful not to overmix the batter., tempura dipping sauce recipe, tempura dipping sauce is called tentsuyu in japanese. serve this sauce with tempura., dashi soup stock, mirin, soy sauce, sugar, preparation, put mirin in a pan and heat. add soy sauce and dashi soup stock in the pan. bring the sauce to a boil., tips for making crispy tempura, by setsuko yoshizuka, tip 1: ice, use ice water for the batter. this is really important to prevent the batter from absorbing too much oil., tip 2: batter (tempura batter recipe), do not make the batter ahead of time. try not to over mix the batter and not to coat ingredients with the batter too much., if you are frying both seafood and vegetables, fry vegetables first. then, fry seafood. fry vegetables at 340f degree and fry seafood at 350f degree., tip 4: oil temperature, check the temperature of frying oil , drop a little batter into the oil. if the batter comes up right away instead of sinking to the bottom of the pan, it s about 360 f degree. if the batter goes halfway to the bottom and comes up, it s about 340f degree. this is said to be the right temperature to fry tempura.

approx. 1 tbsp. ghee or olive oil, cooked rice (medium-grain brown rice is good; we also use basmati), sardines in water or oil (approximately 4.25 oz each), approx. 1 tsp. soy sauce, squirt nam pla or similar fish sauce, furikake , goma shio, or similar, shredded nori

chicken breasts, sliced, green onion, sliced, cornstarch, mix (50% water, 50% cornstarch, need 1 1/2 tbsp.), vegetable oil, sesame oil, japanese eggplants , sliced lengthwise into quarters (depending upon size), fresh garlic, chopped, red bell peppers, chopped, cooking wine (rice wine), soy sauce, oyster sauce, water, cooked rice , for serving, egg white, cornstarch, vegetable oil, salt