ORSaka is the capital of Japanese street food and, from April 13 to October 13, will host Expo 2025. Visiting this metropolis, twinned with Milan, is like opening a window on the future. Regarding food and its presentation, however, the past wins. As in this Mise en place Essential, calm, with raw ceramics and traditional fabrics.
Ingredients x 8 skewers (2 people):
Proposals of ingredients to fry (4 of your choice):
2 whole Shiitake mushrooms,
2 Loto Radice Brokelle (Renkon) of about 1 cm thick
2 Gombo (they are found in the ethnic benches of the markets)
2 green asparagus,
6 hard -boiled hard eggs (cooked 4 minutes and shelled)
2 pieces of 50 g of chosen meat
1 onion washer cut in two
2 slices of Camembert.
Salsa to dip the Kushikatsu:
5 tablespoons of tonkatsu sauce (or okonomiyaki sauce)
1 tablespoon of ketchup
100 ml of Sakè
1 teaspoon of sugar.
Mixture with egg:
1 egg
100 g of flour 0
100 ml of milk (or water)
100 g of non -golden fine panko
200-400 ml of oil for frying
Procedure
For the sauce. Gather all the ingredients of the sauce in a small saucepan and mix. Bring to a boil and let it cool.
For the mixture with egg. In a bowl, mix the flour and milk (or water). Add the egg and mix again.
Entry each of the ingredients on thin bamboo skewers. If you have chosen the meat, insert it together with a mid -onion round to prevent it from falling or moving on the skewer. Immerse the skewers first in the egg mixture, then in the panko.
Pour the oil on the bottom of a pan e Fry each skewer at 200 ° C. When they are golden brown, extract them and let them cool in a slice for fried food. To be enjoyed hot with the sauce.
“Japan Izakaya” by Clémence Leleu and Anna Shoji (the hippocampus).
There is more taste
In Japan, street food is the most colorful, tasty, various can be imagined. Then, allow yourself at least a taste in the many Japan Izakayathe locals to whom the beautiful book by Clémence Leleu and Anna Shoji is dedicated, which travels in the archipelago between stories, recipes and magnificent illustrations by Adrien Martin (the hippocampus).
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