![]() ![]() When deep-frying things, use crushed-up Okaki Rice Crackers instead of panko to give the dish some uniqueness and kick. "In Japanese cooking, there's a type of tempura called Okakiage, right? "Soma, where on earth did you get the idea for this?" They provide an eye-pleasing contrast when arranged side-by-side with the deep-fried fish." The breaded and deep-fried mountain vegetables on the side cannot be ignored, either. "That wonderfully smooth creaminess hiding between the crispy crunchiness of the breading really spurs the appetite! erasing any oiliness and giving it a refined flavor. Some salt and minced Ki no Me adds an overall refreshing taste to the fish. It's often used to bring ingredients together or to add flavor to a dish. Mayonnaise without the vinegar, it is simply egg yolks and vegetable oil whisked into a creamy consistency. Clapping one in your palm crushes the leaf's cells, releasing a distinctive scent.* * Ki no Me: The young leaves of the Japanese pepper plant. so the breading itself had a solid, delicious taste.Īnd the dipping sauce is perfect! The Ki no Me mixed with Tamago no Moto is wonderfully light and fluffy!" The Kaki no Tane Crackers came already seasoned. The breading perfectly contained inside its protective shell the savory flavor of the fish! And yet the char's meat was still hot and deliciously juicy!
0 Comments
Leave a Reply. |