Name: Tempura Bukkake Udon
Yield: 2 porsiyon
Cuisine: Turkish
Ingredients: 100 g aubergine; 100 g Daikon Rettich; 20 g Eigelb; 30 g Frühlingszwiebel; 150 g garnele; 20 g ingwer; 150 g kaltes Wasser; 20 g Katsuobushi (getrocknete Bonitoflocken); 10 g Kombu; 100 g Kürbis; 50 g mirin; 2 g Nori; 1000 g Pflanzenöl; 50 g Shiitake-Pilze; 10 g Shiso Blätter; 100 g Tempura Mehl; 400 g Udon-Nudeln; 50 g Usukuchi Sojasauce; 1000 g Wasser; 10 g zucker

Malzemeler

Malzemeler
100 g aubergine
100 g Daikon Rettich
20 g Eigelb
30 g Frühlingszwiebel
150 g garnele
20 g ingwer
150 g kaltes Wasser
20 g Katsuobushi (getrocknete Bonitoflocken)
10 g Kombu
100 g Kürbis
50 g mirin
2 g Nori
1000 g Pflanzenöl
50 g Shiitake-Pilze
10 g Shiso Blätter
100 g Tempura Mehl
400 g Udon-Nudeln
50 g Usukuchi Sojasauce
1000 g Wasser
10 g zucker

Hazırlanışı

Gently wipe Kombu with a damp cloth. Place Kombu and 1000 grams Water in a pot. Heat slowly over medium-low heat. Just before it boils, remove Kombu. Bring Water to a boil, then add Katsuobushi. Turn off heat immediately and let Katsuobushi steep for 30 seconds. Strain the dashi through a fine-mesh sieve, discarding Katsuobushi.

In a small saucepan, combine 200 grams of the prepared dashi, Usukuchi soy sauce, Mirin, and Sugar. Bring to a gentle simmer over medium heat until Sugar dissolves. Remove from heat and let cool. This sauce can be served chilled or warm.

Peel and devein Shrimp, making small incisions on the belly side to prevent curling. Slice Eggplant into 1 cm thick rounds. Trim stems from Shiitake mushrooms. Slice Kabocha squash into 0.5 cm thick pieces. Pat all tempura ingredients dry thoroughly with paper towels.

Tempura Bukkake Udon

Malzemeler

Hazırlanışı

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