Kanikama tempura

Kanikama tempura

First of all I need to explain what "Kanikama" is for you. I saw it in the Philippines and called "crab stick".

It is just like fish sausagethat tastes LIKE clab. Actually there are no club meats inside :p

Necause clubs are so expensive because it is so pupular among Japanese here, someone developed the way to try crab taste at a low plice.

We all are looking for eats on crab on Japanese resraurant on winter, but usually eat this at home.

As a ingredients of salad, is the way Japanese eats it usually, but we cook it into tempura :p

I tried it recently in th Philippines for the first time, and knew it is delicious and how crab stick should be cook!

Crispy and tasty, but remember that you need to buy expnsive crab stick if cook it into tempura. Cheap one is not good for tempura but as ingredients of salad.

Hiyashi chikuwaten udon

Hiyashi chikuwaten udon

Hey I'm eating udon nearly everyday ;p

I thought the Autumn comes but summer still last.

When I feel hot, I cannot eat rice on lunch.

So I went to Udon restaurant.

"Hiyashi" means "cold"

"Chikuwaten" means "Chikuwa tempura"

you know chikuwa tempura is as good as other tempura but cost so cheap! So popular among guys don't like to pay much on lunch.

I ordered "Oomori" that means "double size" or "Large" to staff works there, but it still cost only 3US$.

It made me full and satisfied :D

Kabocha tempura

Kabocha tempura

Just another side dish with beer yesterday.

This is easist and delisious tempura at home. Crispy and sweet :D

I eat this once in a week :p

Can you believe that this one is very good combinationswith Japanese whiskey?

Today's Ebi tempura

Today's Ebi tempura

I tried to cook Ebi tempura well. Ebi is shrimp in English.

I bought instant mixed tempura batter and add water and ice into bowl.

Shrimp need to be dredged salt and pepper prior to be coated.

I attach one more picture. see,



You see tempuras on the right, these are with thick(much powder and few water as batter) tempura batter.

On the left, those are with thin(less powder) batter.

I prefer thin batter rather than thick, but my mum said thick one is more tasty.

I need to learn more about it.

It's OK but not as well as the one served in renstaurant :(

Aji fry

Aji fry

This is Aji fry in Japanese. Aji is Japanese horse mackerel according to my dictionary.

Batter is same as Tonkatsu.

But actually I bought it as frozen with batter. So I don't need to do the discusting procedure. Just need to be taken from freezer and deepfryid.

When I don't have any sausage, ham, or meat, I deepfry it and eat with whiskey :p)

Don't forget to serve this with bulldog sauce :D

Home made tempura

Home made tempura

Does it looks delicious?

That's what I ate at dinner a couple of days ago.

Combination of my favorites :D

• Chikuwa tempura with seaweed-tempura-coating.



• Crab stick tempura.



• Sweet potato tempura

Tempura coating is crispy and soft ;p

But now I want to eat tempura of seafood...

Satsumaimo & Chikuwa tempura

Satsumaimo & Chikuwa tempura

I ate it at dinner a couple of days ago.

What do you call the potato that has dark red skin in English?

It is called "Satsumaimo" in Japanese. Popular vegetable. "Satsuma" is the name of place that located in Kyushu island, Japan.

According to a dictionary I have, it may be "ocarina" but I thought it must be "sweet potato".

Isn't it right?

Anyway, most of vegetables are being cooked as tempura in Japan. But my favorite are pumpokins and these one Chikuwa tempura and Satsumaimo.

I have allready introduced a lot of vegetables on this blog, I will introduce about Chicken tempura later.

It is also one of my favorite tempura :D

Shrimp tempura

Shrimp tempura

This is one of my favorite sidedish for beer.

We can cook it at home but pretty difficult to complete like that served in restaurant.

So it's better to buy not cook!

around 10 small shrimp and cost only 200yen.

I want to eat this every night but usualle sold out after 5 PM when I go to market:(

Chikuwa tempura

Chikuwa Tempura

It's one of my favorite tempura. Sorry I did tempura again..

I think most people like prawn tempura best. And Japanese also likes prawn, squid, or and fishes tempura.

I don't think Chikuwa tempura is not popular in Tokyo or other east side in Japan.

Oh, I should explain what is chikuwa first of all.

please see here. I can't explain well with my poor English skills.

When my mum cook Chikuwa tempura, she add seaweed or curry powder into tempura coating.

I think this way is original of my mum and I was used to eat it in boyhood still now.

Probably none of you foreigners have never tried this.

If you can buy chikuwa in your hometown, why don't you try?



For more info, go to http://www.dietmodificationsinjapan.com

Tempura Bowl

Tempura Bowl

I bought this for dinner tonight.

Just at 150 JPY(1 USD) :D

There are a lot of market in Japan and they begin bargain sale after 6 PM.

So most of Bento(a large variety of dishes packed together in a box) and Sushi box will be discounted.

Depends on a place and dish, 10% to 50% discouted.

This tempura - bowl includes shrimp tempura, butter bean tempura, lotus root tempura and squid tempura.

We have to prepare a lot of things to cook it in our home, but we can buy it at 1 USD.

Japanese attach importance to foods. So we sometimes have some trouble in foreign countries.

If you come to Japan, I think it's so hard to eat bad taste cuisine.

Try anything anywhere in Japan!



For more info, go to http://www.dietmodificationsinjapan.com

Potato tempura

Potato tempura

Tempura again.

I think I eat tempura twice or 3 times in a week these days.

As I described, I often eat vegetable tempura.

Next time I will introduce Pumpkin tempura. It is my favorite vegetable tempura.

I was used to eat it in Philippines cooked by myself, and my all of my friends said "Yummy!" when they eat it.



For more info, go to http://www.dietmodificationsinjapan.com

Tempura (green soybean and shrimp)

Tempura (green soybean and shrimp)

This is also my favorite Tempura.

Have you ever heard about Kakiage?

It is Tempura made of chopped begetables or small seafoods.

How can I make CHOPPED things to tempura? Usually, when you cook tempura, you cut the begetables into slice.

When you make Kakiage, you have to prepare Spoon.

1. Cook tempura coating in the bowl.(see Ebi-tempura)
2. Add chopped begetables into bowl and stir.
3. Use spoon and scoop .
4. drop it into oil. And deepfly till color will be gold.

I couldn't attach picture because I bought it in the supermarket at 2 USD per package...

You can choose any begetables for Kakiage. Most popular ingredients for Kakiage may be the combination of shrimps, onion and carrot here. I'm not sure what is popular in Tokyo. It depends on a place.



For more info, go to http://www.dietmodificationsinjapan.com

Tonkatsu(Pork cutlet)

Tonkatsu(Pork cutlet)

I will introduce how to make Tonkatsu(Pork cutlet) today.

It's so popular in Japan but how about in Japanese restaurant in overseas?

I was used to order it there but it was not as good as standard tonkatsu in Japan.

I think Japanese beef is one of greatest in the world, but pork is as good as other coutries.

So I cooked Tonkatsu in overseas by myself.

It's so simple!

Ingredients:
from the left,
Tempura coating(see )
Bread crumb
boneless pork fillet(dredge salt and pepper)

Put pork fillet into tempura coating completely, And then, put them into bread crumb. Too much bread crumb is not good.

Now, ready to be deepflied.

Keep oil at around 180 tempereture, and deepfly pork till the bread crumb changes color to gold.

Done! You can choose any sauce for tonkatsu, but I recommend you buy Japanese tonkatsu sauce in Japanese food store in your coutry. Check it!

This is most popular tonkatsu saucein Japan, "Bulldog Tonkatsu sauce".

Most of my foreigner friend says "Amazing! It's flavorful and tasty!" when they taste this, so I think you too!

This is trademark of Bulldog ltd. products.I saw this sauce sold in Australia, Philippines, Thailand and Hong-Kong.

Probably you can find it at Japanese products market in your hometown!

Just about 2 USD. You should try!




For more info, go to http://www.dietmodificationsinjapan.com

Takenoko tempura

Takenoko tempura

I have already written that I like tempura.

I like prawn tempura, but begetables tempura are also great!

Pumpkins, potato, and carrots amd more. A lot of begetables are being cooked for tempura in Japan.

I don't know very well about US or Europian coutries, but I think Prawn tempura must be most popular.

I ate Takenoko tempura for dinner tonight.

"Takenoko" is bamboo shoot.

I don't know if it's popular in overseas, but I found "bambou" in Japanese-Freach dictionary.

So maybe bamboo is eaten in France or other Euro areas.

If you like tempura, I'm sure that you love Takenoko tempura!

Remember, I strongly recommed you to eat Takenoko tempura with SALT!

Soy sause and tempura sauce is not good for Takenoko tempura.



For more info, go to http://www.dietmodificationsinjapan.com

Ebi-Tempura(Prawn tempura)

Ebi Tempura(Prawn tempura)

As I wrote about already, this is one of my favorite Japanese cuisine!

I think you have ever eaten prawan tempura and it was bigger than this.

There are a lot of Tempura restaurant in Japan and they serve large prawn tempura.

But we can buy prawn is as large as this in supermarket. No problem, both of them tastes similar.

Remove the head and skin of prawn.

Remove the tip of the tail of prawn. Somehow, according to my mum, we have to do that.

Make a cut in the prawn, and make it flat.

My mum also bought "Special salt for tempura".

See above photo by click. I like to eat tempura with salt, not tempura sauce.

We usually cook tempura on the dining table, not in kitchen. So we have to prepare tempura cooker on the table.

Ingredients. Potato and prawns for today. Tempura coating is made of 1 egg, 1 third package of floar and about 1 cup of water. Simple!

Cooking.

Served with beer!


I am so satisfied with today's tempura, but I think Prawn tempura should be eaten in Tempura restaurant and cooked by professional tempura chef.

It's very hard for us to cook it as well as prawn tempura served in Restaurant!

Maybe there are some tips to cook great tempura...



For more info, go to http://www.dietmodificationsinjapan.com