Welcome to AikiWeb Aikido Information
AikiWeb: The Source for Aikido Information
AikiWeb's principal purpose is to serve the Internet community as a repository and dissemination point for aikido information.

Sections
home
aikido articles
columns

Discussions
forums
aikiblogs

Databases
dojo search
seminars
image gallery
supplies
links directory

Reviews
book reviews
video reviews
dvd reviews
equip. reviews

News
submit
archive

Miscellaneous
newsletter
rss feeds
polls
about

Follow us on



Home > AikiWeb Aikido Forums
Go Back   AikiWeb Aikido Forums > Open Discussions

Hello and thank you for visiting AikiWeb, the world's most active online Aikido community! This site is home to over 22,000 aikido practitioners from around the world and covers a wide range of aikido topics including techniques, philosophy, history, humor, beginner issues, the marketplace, and more.

If you wish to join in the discussions or use the other advanced features available, you will need to register first. Registration is absolutely free and takes only a few minutes to complete so sign up today!

Reply
 
Thread Tools
Old 03-26-2001, 07:35 PM   #1
Nick
Join Date: Jun 2000
Posts: 563
United_States
Offline
Have any of you watched it? Do any of you still watch it? If so, what do you enjoy so much about it? If not, or if you haven't heard about it-- what's wrong with you?

Just joking of course. Called Ryori no Tetsujin (lit. "Cooking of the Iron Man") in Japan, this show pits challengers against "Iron Chefs" of different culinary styles... very interesting, though the Iron Chefs win a lot more than they lose... any comments?

Nick
  Reply With Quote
Old 03-27-2001, 05:03 PM   #2
Jim23
Join Date: Jan 2001
Posts: 482
Offline
Nick ... GO!

"Those lobsters taste more Italian than japanese."

Jim ... GO!

Anyway, interesting show.

But they can't beat my authentic tempura recipe. I'll take on all challengers.

Jim23

Remember, all generalizations are false
  Reply With Quote
Old 04-01-2001, 06:31 AM   #3
Nick
Join Date: Jun 2000
Posts: 563
United_States
Offline
how do you make it?
  Reply With Quote
Old 04-01-2001, 12:01 PM   #4
Jim23
Join Date: Jan 2001
Posts: 482
Offline
Any challengers?

Sure,


Ingredients:

1 1/2 lb fish/shrimp/vegetables
lemon juice
salt and white pepper
1/4 cup flour
oil for frying

Batter

1 1/2 tsp active dry yeast
1/2 cup very warm water
3/4 cup flour
1 tsp oil
3/4 cup beer
1 egg white
pinch of sugar

Directions:

Wash fish/shrimp/vegetables in lemon and water. Season with salt and pepper.

Chill while you prepare the batter.

Sprinkle yeast over very warm water. Let stand until dissolved.

Place flour in a bowl with the salt and sugar. Make a well in the center.

Add the dissolved yeast, oil and 2/3 of the beer. Stir with a wooden spoon just to combine. Stir in remaining beer. Let the batter stand, covered, in a warm place for 30-35 minutes, until it has thickened and become frothy.

Dry fish/shrimp/vegetables with paper towels and cut each fillet diagonally into 2 pieces.

Heat the oven to warm.

Stir together remaining flour, pepper and salt in a plate.

Heat the oil.

Whip egg white until it forms soft peaks and fold into batter.

Coat fish/shrimp/vegetables with seasoned flour, patting so they are evenly coated.

Shake off excess flour.

Using a 2 pronged fork, dip the fish/shrimp/vegetables into the batter. Lift it out and hold it over bowl 5 seconds to drip off excess batter. Carefully lower the fish/shrimp/vegetables into the hot oil and deep fry, turning once, until golden crisp.
(af)

Any challengers?

[Edited by Jim23 on April 1, 2001 at 12:09pm]

Remember, all generalizations are false
  Reply With Quote
Old 04-01-2001, 04:26 PM   #5
Jim23
Join Date: Jan 2001
Posts: 482
Offline
Re: Any challengers?

Quote:
Jim23 wrote:
(af)
APRIL FOOL!!!

I'm shocked that no one caught on (or cared ). That was NOT NOT NOT how to make tempura!

That was for fish 'n chips. Do NOT attempt that recipe at home. Unless you like fish 'n chips (I do).

Jim23

Remember, all generalizations are false
  Reply With Quote
Old 04-04-2001, 03:02 PM   #6
Jim23
Join Date: Jan 2001
Posts: 482
Offline
First some background.

TEMPURA is one of the most familiar of all Japanese dishes, both at home and abroad. This familiar national dish finds its place in the Kyushu section because it was almost certainly invented in Nagasaki -- not, however, by the Japanese. Between 1543 and 1634 Nagasaki was the center of a great community of missionaries and traders from Spain and Portugal. Like homesick foreigners everywhere, they did their best to cook foods from their home countries, and batter-coated and deep-fried shrimp happened to be a particular favorite throughout southern Europe. The name tempura (from Latin tempera meaning 'times') recalls the Quattuor Tempora ('The Four Times', or 'Ember Days') feast days on the Roman Catholic calendar when seafood, especially shrimp, were eaten. When the dish became Japanized, however, its range was extended almost infinitely. Beef, pork and chicken are almost the only things not prepared as tempura, and these all have separate deep-frying traditions anyway.

Favorite foods for tempura treatment include shrimp, scallops, eggplant, snow peas, sweet potato slices, mushrooms of all sorts, string beans, carrots, peppers, squid, zucchini, small whole fish, lotus root and okra (ladies' fingers). The crucial factor in making good tempura is the batter. This should be so light and subtly-flavored that it could almost pass as an elaborate seasoning.

Remember, all generalizations are false
  Reply With Quote
Old 04-04-2001, 06:21 PM   #7
Jim23
Join Date: Jan 2001
Posts: 482
Offline
No one seems to care about this thread. You don't know what you're missing.

Tempura

Yield: 6 servings

1 lb Raw shrimp, deveined
2 Green Peppers
1 Carrot
1 sm Eggplant (1/2 lb
1 md Sweet potato
6 Shiitake mushrooms
6 Inch piece raw squid
2 md Onions
Vegetable oil (peanut oil)

BATTER
2 Egg yolks
2 c Ice-water
2 c Sifted all purpose flour (preferably cake & pastry flour)
3/4 c All-purpose flour
1/4 ts Baking soda

DIPPING SAUCE
1 c Ichiban dashi
3 tb Light soy sauce
1 tb Mirin
1 tb Sugar
1/4 c Grated daikon (white radish)
2 ts Fresh ginger, grated

The amount of ice-water determines the relative heaviness or lightness of the batter -- for very light, lacy tempura, add more water. The flour should be barely mixed with the other ingredients -- to achieve real lightness, the batter should look lumpy, undermixed and unfinished-looking, and it must always be prepared just before you use it; thoroughly mixed, silky batter that has been allowed to 'set' and settle simply will not produce good tempura.

Preparation: Score the shrimp a few times crosswise on the underside, to prevent them curling-up during deep-frying. Tap the back of each shrimp with the back-edge of your knife. Core and remove the seeds from the peppers; trim and slice into strips. Wash and scrape the carrot; cut into strips about 1 1/2" long and 1/8" wide. Peel the eggplant, leaving 1/2" strips of the peel intact here and there for decorative effect. Cut in half lengthwise, then into slices 1/4" thick. Wash the slices and pat them dry with kitchen towelling. Peel the sweet potato and slice it crosswise into 1/2" rounds. Cut the mushrooms in half. Cut the flattened piece of squid into 1/2" squares. Cut the onions in half. Push toothpicks into the onion at 1/2" intervals, in a straight line. Then slice the onions midway between the toothpicks. The toothpicks will hold the layers of onion together in each of the sliced section.

Pour the vegetable oil into a large pot or electric skillet. The oil should be heated to about 350 degree F.

Make the batter in two batches. Place one egg yolk into a mixing bowl; add one cup of ice-water and mix with only one or two strokes. Then add 1 cup of flour, and mix as before, with only a few brief strokes. Prepare the second batch of batter when the first is used up. The batter should be lumpy, with some undissolved flour visible. Check the oil for heat: drop a bit of batter into the oil; if the batter sinks slightly beneath the surface, then comes right back up surrounded by little bubbles, your oil is ready.

Dip each item into flour first this ensures that each ingredient is perfectly dry and that the batter will adhere well. Then dip in the batter, shake a little to remove any excess batter, and slide into the oil. Fry each piece for about 3 minutes, or until lightly golden. In order to maintain the oil temperature, make sure that no more than a third of the surface of the oil is occupied by bubbling pieces of frying food. Remove the pieces from the oil and drain for a few seconds. Then transfer to your guests' plates, also lined with attractive absorbent paper. You may also keep tempura warm in a 250 degree F oven, no longer than about 5 minutes.

To make the dipping sauce: combine the dashi, soy sauce, mirin and sugar in a small saucepan. Heat until the sugar has dissolved and serve warm, with a little grated daikon and ginger on the side for each guest to combine with the dipping sauce according to taste. Dip the tempura in the sauce and eat.

Tempura can be served with rice. This is called ten-don. Put warm rice in a bowl or on a plate and place tempura on top of the rice. Pour on two or three tablespoons of tentsuyu. Another popular way of serving tempura is over a bowl of noodles. This is called tempura-udon or tempura-soba, and it is traditional Japanese fast food.

There are many variations in tempura frying. You can mix two or three vegetables and fry them together. This is called kakiage style. So be creative and invent your own style.

Man, I'm getting hungry!

Jim23

Remember, all generalizations are false
  Reply With Quote
Old 04-04-2001, 09:59 PM   #8
Chocolateuke
Dojo: Muhu Dojo
Location: Middle of nowhere in California 14 miles from Buellton
Join Date: Jun 2000
Posts: 238
Offline
hey jim

Jim is that last post the real recipe?? I would like to try it!!

thx Jim

Dallas Adolphsen
  Reply With Quote
Old 04-05-2001, 06:10 AM   #9
Jim23
Join Date: Jan 2001
Posts: 482
Offline
Yes, it is.

I've been making it for years and find that the best recipe.

Just make sure the food is cold, the oil hot, the batter virtually NOT mixed (even dip again in some dry flour before frying).

Jim23,

Remember, all generalizations are false
  Reply With Quote
Old 04-05-2001, 09:18 AM   #10
Nick
Join Date: Jun 2000
Posts: 563
United_States
Offline
Jim, where do you get your dashi, mirin, daikon, etc?

Nick
  Reply With Quote
Old 04-05-2001, 10:07 AM   #11
Jim23
Join Date: Jan 2001
Posts: 482
Offline
Nick,

You should be able to find them in the "international" isle of the supermarket or you could make a trip to an oriental grocery store (you can probably buy them over the internet).

But, if you can't find them, don't let that stop you - improvise. Use soy sauce as a base and add whatever you like (spicy, sweet, garlic (BAMM!!!), etc.) or don't even use a dip (which some people prefer).

I find the key is to relax and enjoy the process, as if you're a bit tense, it tends to make the food tough. Just don't let the batter settle and thicken up (make more, if necessary) and don't let the oil get so hot that you start burning the food.

And remember, you WILL screw up ocassionally. But with diligent, regular practice, once you've mastered the basics, you'll be able to act instinctively, without a recipe.

Jim23

Remember, all generalizations are false
  Reply With Quote
Old 04-06-2001, 05:16 PM   #12
Jim23
Join Date: Jan 2001
Posts: 482
Offline
It's Friday, I was planning to BBQ tonight, but, sigh ... it's raining. So, I think I'll TEMPURA tonight!

Man, I'm ready. Shrimp, scallops, string beans, portobello mushrooms, sweet potatoes. That's enough for tonight.

Let's get it on!

I'd love to talk. But, gotta ... make like a soviet and get rushin' ... make like a tree and leave.

I'm starting to sound like Austin Powers (fifteen minutes ago). Never mind.

Jim23

Remember, all generalizations are false
  Reply With Quote

Please visit our sponsor:

AikiWeb Sponsored Links - Place your Aikido link here for only $10!



Reply


Currently Active Users Viewing This Thread: 1 (0 members and 1 guests)
 
Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

vB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Similar Threads
Thread Thread Starter Forum Replies Last Post
Iron Techniques Ascendedskater25 Open Discussions 11 02-06-2006 12:31 AM
The Iron Hand Technique ( Illustration ) Jarah General 9 06-12-2005 08:42 AM
Iron Jo? ross_l Weapons 12 02-24-2003 11:40 AM
Rooting and the Iron body Bruce Baker Training 25 01-11-2003 07:25 PM


All times are GMT -6. The time now is 09:56 AM.



vBulletin Copyright © 2000-2018 Jelsoft Enterprises Limited
----------
Copyright 1997-2018 AikiWeb and its Authors, All Rights Reserved.
----------
For questions and comments about this website:
Send E-mail
plainlaid-picaresque outchasing-protistan explicantia-altarage seaford-stellionate