DEEP FRIED TIGER SHRIMP WITH FLAVOR TASTE

Ingredients

• Tiger Shrimp
• Celery
• Asparagus
• Potato
• Seaweed
• Dried Slice Bonito
• Rapeseed Oil
  

Seasoning

• Japanese soup stock
• Sweet Sake
• Light color soy source
• Japanese Sake

How To Make

1. Remove the tiger shrimp tail shell.
2. Remove the black vein, wash tiger shrimp with water, and drain.
3. The potato makes( KATURAMUKI ) rotary cutting, and cut it for a long size.
4. Washed ③ in the water.
5. Dry ④ in a good place of the ventilation for around two hours.
6. Cut the sea weed to 10cm(3.9in) in length, and 2cm(0.8in) in width.
7. Wrap ② by ⑤.
8. Wrap ⑦ by ⑥, and frying with the rapeseed oil.
9. Make a grated Japanese radish, take off the water, and mix with the Japanese red pepper.
10. Chop the leek finely.
11. Make a IRIDASHI.
12. Mix ⑨, ⑩ with ⑪.

Momiji Oroshi

Make the grated radish, and squeeze the water, and mix Japanese red pepper.

WHAT DOES IRIDASHI MEAN

The IRIDASHI is a suitable for garnished sauce such as the deep-fried fish.
As the IRIDASHI uses the light color soy sauce. When doing deep- fried fish and prawns, IRIDASHI does not damage the original taste of the material.

1. Mix 6 cups of soup stocks, 1 cup of sweet sake 1 cup of light color pale soy sauce and cook together.
2. Insert dried sliced bonito, and warm.

WHAT IS SASHIGATUO (INSERT SRIED SLICE BONITO)

Mix seasoning and cook once, by doing a SASHIGATUO into the seasoned soup, the taste will be even better. And It is often used to make soups such as TEMPURA – DASHI, IREDASHI etc.

How to make SASHIKATUO (INSERT BONITO)

1. When seasoned soup stock boiled, put a dry sliced bonito into the pot.
2. Lower the heat once, cook it over a low heat, and stop the heat, wait until a dry sliced bonito sinks.
3. A dry sliced Bonito sinks, filter it through a lead and warm.