Ingredients
- ½ cup [120 mL] mirin
- 2 cups [480 mL]
dashi stock (see page 216) - ¾ cup [120 mL] “lite” soy sauce
- 1 teaspoon [5 mL]
sansho powder (see page 584) - 1 cup [240 mL] tempura flour (tempura-ko) or cake flour
- ¼ cup [60 mL] cornstarch
- ½ teaspoon [3 mL] baking powder
- ½ teaspoon [3 mL] salt
- 1 large egg white
- About 1¼ cups [300 mL] ice-cold sparkling water or seltzer
- 1 ounce [30 g] dried harusame (spring rain) noodles
- 1 tablespoon [15 mL] sake
- 1 tablespoon [15 mL] mirin
- 1 teaspoon [5 mL] ginger, grated
- 1 teaspoon [5 mL] scallions, sliced fine
- ½ teaspoon [3 mL] sansho powder
- 6 large shrimp, peeled with tails attached
- ¼ cup [60 mL] all-purpose flour
- ½ teaspoon [3 mL] salt
- ¼ teaspoon [1 mL] sansho powder
- 8 ounces [225 g] scallops, coarsely puréed
- ½ teaspoon [3 mL] dashi stock
- ¼ teaspoon [1 mL] Japanese soy sauce (shoyu)
- ¼ teaspoon [1 mL] mirin
- ¼ teaspoon [1 mL] sake
- ½ teaspoon [3 mL] arrowroot
- 12 fresh shiitake mushrooms, stems removed, brushed clean, star-shape cuts on the caps
- 1 egg white, lightly beaten with ¼ teaspoon [1 mL] dashi stock Vegetable oil, for deep-frying
- 6 to 12 small Japanese eggplants, depending on size
- 6 bunches of young red giant Chinese mustard or 12 sprigs of watercress
Description
Chow
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