53 sauce japanese potato Recipes

vegetable oil, chopped onion, kaffir lime leaves, fresh basil leaves, minced peeled fresh ginger, chopped jalapeno chile with seeds, garlic clove, crushed, canned unsweetened coconut milk, vegetable broth, fresh carrot juice, chopped palm sugar, dark brown sugar, fish sauce, cubes peeled redskinned sweet potato (yam; from 1 lb), baby yukon gold or baby dutch yellow potatoes (about 9 oz), scrubbed, halved lengthwise, then crosswise, stringless sugar snap peas , cut into 1/2-inch pieces, red bell pepper, cut into 1/2-inch cubes, carrot, peeled , cut into matchstick-size strips, all purpose flour, water, egg, panko (japanese breadcrumbs), x 2 x 1/2-inch pieces striped bass or halibut fillets, vegetable oil (for frying ), fresh basil sprigs and/or arugula (for garnish), lime wedges

salmon, skin removed (pink or red ), potato, baked or boiled,peeled, soy sauce, freshly grated ginger, garlic, crushed, cracked black pepper, soy sauce, horseradish or 2 tbsp wasabi (japanese )

jalapeno peppers, red bell pepper, ears corn on the cob, corn tortillas , cut into 1/2-inch-thick strips, kosher salt, divided, garlic cloves, minced and divided, panko (japanese breadcrumbs), ground sirloin, egg, lightly beaten, chipotle chile , canned in adobo sauce, minced, olive oil, chopped onion, cubed red potatoes, thick) slices carrot, fat-free , lower-sodium chicken broth, water, shredded monterey jack cheese, shredded extra-sharp cheddar cheese, chopped fresh cilantro

carrot, shredded, quick-cooking oats, fat-free milk, worcestershire sauce, garlic clove, minced, salt, pepper, ground beef, potatoes, peeled and cubed, fat-free milk, salt, white pepper, reduced-fat cream cheese, divided, orange and green food coloring, panko (japanese ) bread crumbs, toasted

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.

smoked black cod, milk, peeled baking potatoes , like russets, chopped garlic, heavy cream, extra-virgin olive oil, hot pepper sauce , sea salt, and white pepper, lightly puckled cucumber and caviar, japanese cucumber (long english will do), sea salt, splash white wine vinegar, sugar, caviar, for garnish, dill sprigs, for garnish

egg yolk, ice water, rice flour, mirin or sake, tamari soy sauce, sugar, grated daikon radish, ginger, grated, vegetable oil, for frying, sesame oil , for flavoring frying oil, flour , for dusting, shrimp, cleaned, tails on, scallops, broccoli florets, sweet potato, peeled and sliced 1/4-inch thick, carrots, peeled and sliced diagonally in strips, chinese green beans, ends trimmed, mushrooms, stalks asparagus, ends trimmed, red bell pepper, cut in strips, japanese eggplants, halved and cut into 1/4-inch slices

cooking oil, curry paste, to taste (the more you use , the hotter the dish, can be found in chinese or ethnic food section, look for tast), coconut milk (you can use regular or lite ), chicken or 1/2 lb shrimp or 1/2 lb beef or 1/2 lb fish, thai fish sauce (also in ethnic section), lime , juice of, lemon , juice of, red pepper flakes, basil leaves, kaffir lime leaves , torn (optional), bamboo shoot, straw mushroom, red bell peppers or green bell pepper, potato, chinese eggplant, japanese eggplant (round, light green with darker stripes, range in size from a large bean up to a small orange and are), green beans, zucchini

boneless skinless chicken breast, cut into chunks (or tofu--see note), onion, chopped, garlic, minced, potatoes , chunked, carrots, in thick slices, soy sauce, white vinegar (or filipino, japanese, or korean vinegar), sugar, cooking wine (preferably white ), salt and pepper, bay leaves, italian seasoning or 1 dash oregano, orange rind, cornstarch (2 tbsp mixed w/ water)

warm water, dried japanese shiitake mushroom, fresh cultivated mushroom, butter, coarsely chopped shallot (about 2 oz.), carrot, diced (1/2 cup.), stalk celery, diced (1/2 cup.), peeled diced potato (2/3 cup.), dried thyme, dried marjoram, cooked wild rice, chicken stock, preferably homemade, salt , pepper to taste, tomato paste, light cream, drops tabasco sauce, madeira wine, snipped fresh chives (to garnish ) (optional)

naturally brewed soy sauce, garlic, minced, ginger, minced, scallions, sliced, honey, dijon mustard, red wine, canola oil, pork tenderloins, silver skinned removed, japanese eggplant, cut in half , lengthwise, zucchini , cut in thirds lengthwise, red bell pepper, cut in half, de-seeded, red onion, peeled and cut into 1/2-inch slices, sweet potatoes, skin on, washed and cut into 1/2-inch slices, fennel, de-cored, cut in thirds , lengthwise, salt and black pepper, to taste, canola oil, for cooking