Reference to Serving Yummy Okra and Pork Chijimi with Tempura Crumbs
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To make an unforgettable Okra and Pork Chijimi with Tempura Crumbs, here are the components required:
- Provide of ＊＊＊Ingredients＊＊＊.
- You need 100 grams of □Pork.
- Use 8 of □Okra.
- Use 1 of Salt.
- Use 4 tbsp of □Tempura crumbs.
- Get of Batter.
- Take 60 grams of ☆White flour.
- Take 20 grams of ☆Katakuriko.
- Get 2 grams of ☆Dashi stock granules.
- Take 2 of ☆Eggs.
- Provide 100 ml of ☆Water.
- Prepare 1 of ーSesame oil.
- Use of Dipping Sauce.
- Prepare 1 of ◆Vinegar, soy sauce, ground sesame seeds.
After preparing the ingridients, now you are good to cook your 5-star Okra and Pork Chijimi with Tempura Crumbs by following the procedures on this section:
- Chop the pork into very small pieces (minced pork is also ok.) Rub the okra on a cutting board with salt, and boil for 30 seconds in boiling water → Cut into thin slices..
- Mix ☆ ingredients for batter, add pork, okra, and tempura crumbs, and mix some more. The okra becomes sticky like greated yamaimo..
- Heat sesame oil in a pan, pour the batter from Step 2, and thinly spread. Fry both sides until golden brown, and cut it into pieces, then it's done ♪.
- Combine the dipping sauce ingredients, and mix well. You could add ra-yu..
Most people don't enjoy okra because of a somewhat slimy texture. Frying okra could not be easier. To help the okra adhere to the batter, I like to use a bit. Tempura is the best when you dip them in the delicious Tentsuyu (天つゆ) or Tempura Dipping Sauce. The sauce itself is delicate but has all the sweet-savory flavor you need to accentuate the enjoyment of fresh, hot tempura.
Recipe : Okra and Pork Chijimi with Tempura Crumbs
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