NOBU'S PONZU
This recipe adapted from Nobuyuki Matsuhisa's "Nobu Now" (Clarkson Potter, 2005)
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Japanese-Inspired Recipes
Yield Makes about 3/4 cup
Number Of Ingredients 4
Steps:
- Mix together soy sauce, rice vinegar, lemon juice, and konbu in a small bowl; let soak overnight. Strain.
NOBU: SHRIMP TEMPURA WITH CREAMY SPICY SAUCE
Categories Fry
Number Of Ingredients 18
Steps:
- Creamy Spicy Sauce Make the by whisking together the egg yolk, salt, pepper, and vinegar, and then very gradually whisk in the grapeseed oil. Start with just a few drops of oil at a time until your emulsion is well formed, then increase the oil to a small drizzle, whisking all the while. Once the mayo is thick and all the oil has been incorporated, add the chili sauce and check for seasoning. Tempura Batter Lightly whisk together all ingredients to make the batter. Shrimp Tempura Peel and de-vein the shrimp, cut large shrimp into bite-sized pieces. In a heavy deep pot (we use a le creuset dutch oven) place about 5″ of oil, and with the aid of a Taylor Classic Candy and Deep-Fry Analog Thermometer , heat to 355℉ (180 C). Working in batches, dredge the shrimp in the batter and gently place 2-3 handfuls in the hot oil, fry until lightly golden, about 2 minutes. Scoop shrimp onto a paper towel covered sheet tray to drain and repeat the process until all the shrimp is cooked. Place the cooked shrimp into a large bowl with the creamy spicy sauce, and toss to coat. Splash with a little yuzu juice, sprinkle with chopped fresh chives, and serve.
VEGETABLE TEMPURA
Provided by Mark Bittman
Categories brunch, lunch, quick, appetizer, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat two or three inches (more is better) of oil in a deep-fryer or deep saucepan. The oil is ready when it reaches 350 degrees, or when a pinch of flour sizzles immediately. Combine 1 cup water and 1 cup ice; let sit for a minute, then measure 1 cup water from this. Beat lightly with the flour and egg yolks; the batter should be lumpy.
- Dredge the vegetables very lightly in the flour, tapping to remove excess. Then dip them in the batter and immediately put in the oil. You can cook 6 to 8 pieces at a time, depending on the size of your pan. Cook 1 to 2 minutes, no more. Sprinkle with salt and pepper and serve immediately, with lemon wedges and soy sauce if you like.
Nutrition Facts : @context http, Calories 477, UnsaturatedFat 11 grams, Carbohydrate 84 grams, Fat 13 grams, Fiber 14 grams, Protein 11 grams, SaturatedFat 2 grams, Sodium 1826 milligrams, Sugar 32 grams, TransFat 0 grams
VEGETABLE TEMPURA
Crisp and delicious vegetable tempura makes an impressive Japanese appetizer. Serve with the dipping sauce or simply with soy sauce if you prefer a vegetarian option.
Provided by ChefJackie
Categories Appetizers and Snacks Beans and Peas
Time 40m
Yield 6
Number Of Ingredients 12
Steps:
- Whisk light soy sauce, mirin, and dashi granules together in a bowl for the sauce; set aside.
- Whisk water and egg yolks together in a bowl until well combined. Sift in flour and whisk until just combined; batter will be a bit lumpy.
- Heat vegetable oil in a wok or a deep saucepan until very hot, but not smoking.
- Dip sweet potato, onion, bell pepper, green beans, and shiitake mushrooms one by one into the batter and transfer immediately into the hot oil. Deep-fry tempura in batches, making sure to not overcrowd the wok, until batter is golden brown, 2 to 3 minutes per side. Remove from oil and transfer to a plate lined with paper towels to drain excess oil. Repeat until all vegetables have been used. Serve hot with dipping sauce.
Nutrition Facts : Calories 349.8 calories, Carbohydrate 42.6 g, Cholesterol 68.3 mg, Fat 16.6 g, Fiber 4.2 g, Protein 6.5 g, SaturatedFat 2.5 g, Sodium 216 mg, Sugar 6.6 g
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