Mrs.SASANOKI's Table ~JAPANESE FUSION DINING

"Tempura of Brussels sprouts" recipe 芽キャベツの天ぷら

Kia ora cooking mates!
B.sprouts.Season  Brussels sprouts became in the market. 
  Do you know it's delicious to eat as Tempura? 
  We can enjoy the feature of this vegetable of
  comfortable bittersweetness. The taste similar
  to the Tempura of "Fukinoto" (edible wild plant)
  which is precious in the limited season in Japan.

  You might not do Tempura cooking at home,
  you may like to eat it at the restaurant though. 
  As you know, there are some tips in the Tempura
  cooking, to get the successful result of light
  texture and crispy finish. We must handle the
  batter made from wheat flour carefully so that gluten doesn't appear. As a simple method that doesn't need to worry about this part, I'm introducing another Tempura batter using mix of rice flour and buckwheat flour instead. So just try it!


Tempura-B.Sprouts-Yukari-Yマーケットに芽キャベツが並ぶ季節になりま
した。 これから春先までの数ヶ月、冬野菜として
我が家も頻繁に食卓に登ることになります。 
芽キャベツは天ぷらにするととっても美味しい
のです。 微かな甘みと共に、この野菜が持つ
ほろ苦さも一緒に、サクサクっと味わいます。 
ふきのとうの天ぷらみたいな味?
              と勝手に思ってます。 
出回る時期により産地が異なり、秋に出始める
のは北島産(小ぶりでピリッとする辛さ)、
冬から春に出回るものは南島オアマル産
(マイルド・テイスト)が主流のようです。
今日は、米粉とそば粉を使った天ぷら衣の
ご紹介もします。 グルテン・アレルギーの方も
安心して食べられるし、何よりもグルテンが無いので衣の扱いが楽です! 
(いわゆる天ぷら衣の作り方のコツ、というのを気にせず、ぐるぐる混ぜていいのです)

**************************************************************************************
(for 4 servings)                 Measurement: 1T = 1 Table spoon (15ml)
                                       1t = 1 tea spoon (5ml)
                                         1C = 1 cup (250ml)

500g (total)   Brussels sprouts and other seasonal vegetables (2~3 kinds)

Tempura batter(天ぷら衣) :   1   egg 卵                    
                       ½ C (120ml)  water 水
                       30g (3~4T)   white rice flour 米粉
                       30g (3~4T)   buckwheat flour そば粉

Oil for deep-fry(揚げ油)

Ten-tsuyu (Tempura dipping sauce)(天つゆ) :
   ½ C (120ml)  water 
   ½ t        dashi (dried bonito stock powder)
   3T        soy sauce
   3T        mirin

Yukari-salt
Ten-shio (Tempura salt)(天塩) : your favorite salt like:
     sea salt / herb salt / flavoured salt /
     Yukari (red perilla salt)

     ゆかり塩(赤紫蘇ふりかけ)
     芽キャベツと相性良しです。 
     天塩としてお試しを!

********************************************************************************************

1)  Preparation of vegetables :
   *Cut Brussels sprouts lengthwise in half. Make slit (cut) each at the middle.
   *Cut and slice other vegetables to appropriate size and thickness for deep-fry.

   C.Vege.BS  C.Vege.Ca  C.Vege.P  
(芽キャベツは縦半分に切り、火の通りを均一にするため真ん中に切込みを入れる)
 
*******************************************************************************************
T.D.S
2) Ten-tsuyu dipping sauce :

   Mix seasonings ( water / dried dashi / soy sauce / mirin )
   in a small pan and simmer for 1~2 min. 
   Set aside.




  Here is a delicious handy products as the replacement : 
                       お手軽にこれを利用しても。(お湯で希釈)
  Kombu-Tsuyu1 Kombu-Tsuyu T.D.S.K
  KOMBU TSUYU (concentrated seasoning stock)
  which is available at LuLu Mart (Asian supermart on Ardmore street).
  Just thin this with double amount of hot water. Kombu Tsuyu : hot water = 1 : 2

***********************************************************************************************
Ing.batter
3)  Tempura batter :

   Mix egg and water well in a bowl, then
   add rice flour and buckwheat flour, mix well.

   *Batter made from only rice flour has not
   much tenacity to attach to each veges,
   so add buckwheat flour.  It helps well to get enough tenacity. 
   Although the finishing color becomes a bit grayish from the buckwheat,
   it is the charm of the home cooking!


  T.batter  水を入れたボウルに卵を割り入れて混ぜ、
   米粉、そば粉を加えて、良く混ぜます。

   米粉だけの衣は、サラサラと具材から滑り落ちてしまい
   ますが、そば粉を足すとこんなに粘着力が出ます。 
   仕上がりの色が少々そば色になりますが、それも
   家庭料理らしくていいですね。 
   あ、そばアレルギーの人は残念ながらダメですけど。。

**********************************************************************************************

4)  Heat up cooking oil (for deep fry) in a medium pan.

**********************************************************************************************
D.F.cooking
5)  Deep fry :
(170~180C)

   Dust flour (any flour) to coat vegetable lightly 打ち粉,
   then apply the batter, deep fry in the hot oil .

   *Don’t put many in oil at once, otherwise the oil
   temperature falls suddenly and it makes Tempura
   heavy finish. Keep the temperature consistently.


   Cook for 2-min for thin sliced vegetables, 3-min for Brussels sprouts and thicker
   sliced vegetables. Don't touch for the first 1-min, then flip over occasionally.
   Drain the excess oil on the kitchen paper.

   T.Brussels.S  T.BC.Pum
**********************************************************************************************
6)  Serving :

   Serve with “Ten-tsuyu” (Tempura dipping sauce) and/or “Ten-shio” (salt).
   Enjoy!

Tempura-Sakura.Salt
  昨年春先には、桜塩でいただきました! 
  桜の花の塩漬け(花びら部分だけ)をすり鉢で
  擂るととってもいい香り。 白身魚の天ぷらにも
  よく合います。 春になったらまた楽しみたい
  組合わせです。

  The photo from the spring season last year.
  Vegetable Tempura with Sakura-cherry
  blossom salt.
  I will cook it again in early spring this year,
  and enjoy with this blossom salt.



But, let's fully enjoy these long autumnal night at the moment!
今は秋の夜長をたっぷり満喫しましょう!
Ka pai ki tenei po ngahuru roa!

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