The dish using Yuba (raw yuba and dried yuba) is called To-ji, Place To-ji Temple is Kyoto. The initiato is Ku-kai, The religious precepts of the then Buddhism are severe, usually take the dish mainly on the vegetables. Ku-kai from the fact that he brought the Yuba cuisine, now to be called the dish using Yuba and To-ji.
KAISEKI‐ RIYORI (Tea ceremonial dish ), this time, we will introduce the Prawn To-ji Fried.
Ingredients
- Tiger Prawn
- Raw Yuba
- Sea weed
- Tempura Flour
- Autumn leaves grated
- Radish
- Green Onion
- Dried Slice Bonito
Seasoning
- Japanese Soup Stock
- Sweet Sake
- Light color soy source
- Rapeseed Oil
How to make
- Cut the head of the prawn, remove the husk, and the black vein.
- And a wash, wipe off the water.
- Cut the tip of the tail pointed part of the shrimp.
- Put the cuts towards the belly, straight stretch.
- Winding the shrimp by the Yuba, and wrapped like a belt by the seaweed.
- Attach wheat flour to the shrimp, and deep frying with oil.
- Mix 8 cups of soup stock, 1 cup of mirin, 1 cup of light color soy sauce, and to make IRIDASHI.
- To make SASHIGATUO.
- Mix grated radish with red pepper, and put the chopping fine green onion.
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.
How to make SASHIKATUO (Dried sliced bonito)
- When seasoned soup stock boiled, put a dry sliced bonito into the pot.
- Lower the heat once, cook it over a low heat, and stop the heat, wait until a dry sliced bonito sinks.
- A dry sliced Bonito sinks, filter it through a lead and warm.
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