Hen Tempura Recipe – Japanese Cooking 101

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Hen Tempura Recipe – Japanese Cooking 101



Hen Tempura is deep-fried hen breast items coated in Tempura batter. This hearty and scrumptious hen is flavored merely with salt, and it’s a extra informal dish than the standard and elaborate Tempura dish with a wide range of elements served with Tempura sauce. Variations of hen Tempura are regional specialties in western Japan, the place the area is thought for its thriving poultry trade, however it’s a strong house cooking dish in spite of everything. Hen is comparatively cheap and simply accessible, so hen tempura has performed an necessary function as a standard meals for most of the people. The preparation technique – thinly slicing the hen, coating it in batter, and deep-frying – permits for fast cooking whereas offering a satisfying style.

One regional variation is Tori Ten from Oita Prefecture in Kyushu. Tori Ten options hen thighs marinated seasoned with soy sauce and garlic and served with a ponzu citrus sauce. One other instance is Kashiwa Ten from Kagawa Prefecture in Shikoku, a area well-known for its Udon dishes. Kashiwa Ten usually makes use of hen breast or tenderloin, and is made additional crispy to enrich the udon broth. A few of you will have encountered Kashiwa Ten with out understanding it at Japanese chain Udon eating places which can be globally increasing.

Our Hen Tempura is a bit of simpler to make and has a milder flavoring to go well with on a regular basis cooking for on a regular basis dinner. The cooking time is quick, so this may be accomplished for dinner after work or faculty. Served with a salad and miso soup, you’ll have a tasty and satisfying dinner in a short while. I hope you give it a attempt quickly!

Hen Tempura

Hen Tempura, simple and engaging dinner entree very quickly

Prep Time15 minutes

Cook dinner Time5 minutes

Whole Time20 minutes

Course: Appetizer, Most important Course

Delicacies: Japanese

Key phrase: hen, fried hen, tempura

Servings: 2 servings

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  • 1 hen breast giant
  • 1 tsp sake
  • 1/4 tsp salt
  • 1/2 tsp grated ginger root
  • oil for deep-frying
  • salt
  • pepper elective
  • Slice the hen breast thinly and diagonally. In a bowl, combine the hen, sake, salt, and ginger. Let the combination marinate for 10 minutes.

  • In a medium bowl, mix the flour and potato starch. In a separate bowl, combine the water and egg. Add the egg combination into the flour combination.

  • Warmth the deep-frying oil over medium warmth to 375°F (190°C). Evenly coat the marinated hen items within the batter.Deep-fry the battered hen till golden brown and floating, about 2-3 minutes. Serve with salt and pepper.










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