Category Archives: Japanese

Best tempura for shrimp or other seafood, vegetables

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Easy and best crispy tempura for seafood or vegetables. Use peeled shrimp (~500g), just leave the tail on. First toss the shrimp in cornstarch (1/3 cup). Whisk the egg with salt (to your taste, ~1tsp), 1 cup of ice-cold water in a medium bowl, add the 1 cup flour and whisk it again, until light and fluffy batter. Dip each...
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Teriyaki chicken

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chicken teriyaki
You can use chicken breast or thighs, we prefer thighs. You can make this dish 2 ways: Cut the chicken into pieces (medium cubes) or cook a whole chicken breasts/ tights. I prefer to cut, this method is easier to cook and to be sure it’s cooked. Mirin and sake you can substitute to rice wine vinegar, just add some...
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Tempura Zucchini

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I usually do an easy tempura with only 4 simple ingredients: flour, cold ice ( you can put ice cubes in) sparkling / soda water ( or normal cold water), and salt. It's better to use a cake/rice flour mixture for tempura, but I don't always have it, so it can work with All Purpose flour as well. Some...
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Golubtsi

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Golubtsi is popular dish in many Eastern European countries and the Middle East made of cabbage leaves stuffed with a variety of ingredients. Very similar to dolma, which uses grape leaves. In Serbia, Slovenia, Hungary and Croatia, cabbage rolls with smoked pork are very popular at Christmas. They are cooked in a skillet or baked in the oven. In Romania,...
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Edamame with Spices

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I began to grow edamame a few years ago, they are easy to grow and perfect for freezing, very tasty and healthy. Last year I save some of them for seeds for this year, and the rest of them go into my freezer so I cooked them the whole year....
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