Deep Fried Onigirazu Recipes

Steps:

• Set the nori sheet on a clean work surface. Season the rice with a pinch of salt.
• Place half of the rice in the center of the nori and sprinkle with sesame seeds. Place the cooked salmon and shiso leaf on top.
• Top with the remaining rice, then wrap the nori into a square and flip upside down. Let rest about 1 minute.
• Cut in half.
• Enjoy!

Steps:

• Whisk the egg in a small bowl. Add ½ cup (60 g) of flour and the cold water and whisk to combine. Cover with plastic wrap and chill in the refrigerator.
• Add the remaining flour to a shallow dish. Dredge each shrimp in the flour, shaking off any excess.
• Heat the oil in a large pot until it reaches 350°F (180˚C).
• Dip the floured shrimp into the chilled batter.
• Fry the shrimp until they float to the top and are golden brown in color. Use a slotted spoon to transfer the shrimp to a paper towel-lined plate to drain.
• In a medium pan, combine the dashi, soy sauce, and mirin, and bring to a boil over high heat. Transfer to a small bowl.
• To make the onigiri rice balls, first wet your palms with water and coat with a little bit of salt.
• Take a handful of rice and make an indent in the middle. Dip a shrimp into the soy sauce mixture, then place in the center of the rice. Wrap the rice around the shrimp, creating a triangle shape.
• Wrap a strip of seaweed around the rice ball. Repeat with remaining ingredients.
• Enjoy!

Steps:

• Combine the shoyu, honey, pepper flakes, and sesame oil in a zip-top bag and shake it all together. Then add the chicken. Let the chicken marinate refrigerated overnight, or at least 1 hour.
• After marinating take the chicken out of the bag and dry it off with paper towels.
• Beat the egg, add the water and garlic powder, to taste. Don't be afraid of the garlic here, but don't go vampire hunting either.
• Heat the oil in a frying pan over medium/medium-high heat. Be sure to watch the oil, if it begins to smoke - turn it down a notch.
• Dredge the chicken in the rice flour, then egg, followed by the panko. Place the cutlet into the pan and fry for 5 to 8 minutes on each side. The panko should be crispy and golden brown. Place on a drying rack and finish frying the other pieces.
• I like to serve this with sunomono and potato-mac salad.
• This is easily a 30 minute meal.

Steps:

• For batter: Sift together flour and salt and place in warmed bowl. Make well in center and add yeast, sugar and water; mix together in well. Add beer and oil to well and stir slowly, incorporating flour, to make a smooth batter. Let rest for 4 hours.
• Inject strawberries with 1 tablespoon Grand Marnier and lightly flour. Heat oil in deep fryer to 380 degrees F. Fold in beaten egg white and 1 tablespoon Grand Marnier into beer batter. Dip strawberries into batter, 1 at a time and fry in oil about 1 minute, 20 seconds.
• Heat together egg yolks, sugar, wine, and remaining Grand Marnier in double boiler, whisking for 4 minutes until thick and light. Fry strawberries once more for 40 seconds. Place on plate, lined with doily, and serve with sauce.

Steps:

• Cut onion into 1-in. wedges and separate into pieces. In a shallow bowl, combine the flour, paprika, garlic powder, cayenne and pepper., For batter, in another shallow bowl, combine the flour, cornstarch, garlic powder, paprika, salt and pepper. Stir in beer. Dip onions into the flour mixture, then into batter and again into flour mixture. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry onions, a few at a time, for 1-2 minutes on each side or until golden brown. Drain on paper towels. In a small bowl, combine the sauce ingredients. Serve with onions.