5427 oysters tempura wasabi Recipes

oysters, corn flour, eggs (beaten ), stems (spring onions ), stems coriander, pepper, sesame oil, peanut oil, salt to taste

oysters, drained, fresh minced parsley, vidalia or mild onion of choice, minced, salt (careful here oysters are y enough), cayenne pepper or chipotle powder, may use less, fresh lemon juice, bread crumbs, good quality butter, whole milk , please don tsp use skim, several generous shakes of tabasco or hot sauce of choice, i like slap my ass and call me sally from tijuania flats, i practically killed my guests when i used a dash too much of dave s insanity sauce. i don tsp recommend this if you love your friends .

mirin (1/3 cup), rice vinegar, lemon juice, wasabi paste, fresh red thai chile, seeded and finely chopped, oysters, on the half shell, sea salt , for serving

potatoes, washed and peeled, salt, butter, sour cream, wasabi oil or 1 tbsp wasabi paste or 1 tbsp wasabi powder

potatoes, peeled and diced, wasabi paste or 1/2 tbsp wasabi powder, plus, water , to make a paste, mayonnaise, stalks celery, chopped, cooked bacon, chopped or 1 tbsp bacon bits, onion, chopped, apple, diced, mint, minced (or japanese ohba), salt and pepper

oysters, butter, garlic, worcestershire sauce, half and half

oysters with their liquid reserved, half-and-half or heavy cream increase as needed, butter, dry white wine or sherry, whole onion - medium diced, garlic minced, salt, white pepper ground, mushrooms sliced , optional

oysters chopped, celery chopped, onion chopped, bay leaf, butter, dry bread crumbs about 24 slices, eggs beaten, parsley (or dried) snipped, poultry seasoning, salt, black pepper, bottled clam juice

oyster crackers (16 oz bag/box), vegetable oil, dill weed, garlic salt, hidden valley ranch dressing

oyster crackers, canola oil, ranch salad dressing mix, dill weed, onion powder, garlic powder, lemon-pepper seasoning

avocados, tempura mix, water, salt, pepper, garlic powder, onion powder, paprika, cayenne (*optional, if you want it a little spicy ), canola oil (you may also use olive oil, is not as expensive), japanese mayonnaise (kewpie brand or regular light mayo), teriyaki sauce (kikkoman brand), lemon, wasabi (optional)

mayonnaise (125g), green onions, ends trimmed,finely chopped, lime juice (pref fresh), wasabi paste , to taste, vegetable oil , for deep frying, chilled soda water (seltzer), egg yolk, all-purpose flour (75g), cornstarch (70g), baking soda, salt, white pepper, tiger shrimp or 1 kg other large shrimp, peeled with shells intact and deveined (2 lbs)

vegetable oil, all-purpose flour, baking powder, cornstarch, salt, egg, soda water, rice wine vinegar, mayo, wasabi, prepared or powdered mix made to instructions, count shrimp, peeled and deveined, lemon, juiced

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.

oysters, drained and gently rinsed, five spice powder, cornstarch, sea salt, hot link sausages , cut into 1/2 slices, onions, chopped, peanut oil, mirin, crushed garlic, crushed ginger, black pepper, low sodium soy sauce or tempura sauce, qt. chicken stock, vermicelli, qt. water

rice flour, soda water, divided, all-purpose flour, baking powder, cornstarch, salt, cayenne, assorted vegetables and seafood (scallops, broccoli, mushrooms, eggplant, squash, onions, scallions, asparagus, shrimp) all vegetables should be sliced thin so they fry quickly., hot chinese mustard sauce , recipe follows, sesame scallion dipping sauce , recipe follows, chinese dry mustard (or colman s english mustard powder), turmeric, water, rice wine vinegar, pickled ginger liquid, lemon, juiced, sugar, chili oil, roasted (dark ) sesame oil, peanut oil, mirin, brown sugar, lemon juice, soy sauce, wasabi, roasted (dark ) sesame oil, minced scallions or green onions

fresh lemon , zested and juiced, fresh lime , zested and juiced, sake, water, sugar, yuzu juice, light corn syrup, dozen raw oysters on the half shell, prepared wasabi, tobiko caviar ( flying fish roe)

salad, baby asparagus stalks, tempura batter (see below ), mandarin oranges, cucumber, honey glazed walnuts, tempura batter, egg, flour, ice water, dressing, white balsamic vinegar (if you don tsp have white balsamic, you can substitute with rice vinegar. using regular dark-colored balsamic vinegar will ruin the color of the dressing)., olive oil, sesame oil, salt and pepper, fresh lemon juice, honey, mandarin orange, ginger