The pinnacle of Japanese deep-frying. A technique focusing on an impossibly light, lacy, and shatteringly crisp batter that steams the pristine ingredient inside.
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Prepare the ingredients. Score the belly of the shrimp to prevent curling.
Heat the oil to precisely 340°F (170°C).
Make the batter just before . Whisk the egg yolk and ice water together. Gently dump in the flour.
Barely mix the batter with chopsticks. Lumps of flour should remain. Overmixing develops gluten and ruins the texture.
Dust the ingredients lightly in dry flour, dip into the cold batter, and immediately drop into the hot oil.
for 1-2 minutes until crisp but not brown. Serve immediately with warm tentsuyu dipping broth and grated daikon.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
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1h · Serves 4 · 8 ingredients · 419 cal
NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
