Description
Don't consider myself a fan of Japanese food, but the rolls kiddies often cooked. Yasai tempura Maki is one of the most beloved (the beauty is that the options for filling can be different every time). The main difference from the usual tempory rolls - fried filling, and not the roll.
Ingredients
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Carrots
50 g
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Cucumber
50 g
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Eggplant
50 g
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Green onions
-
Figure
100 g
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Vinegar
1 Tbsp
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Nori
-
Water
200 ml
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Soy sauce
-
Ginger
-
Caviar
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Shrimp
100 g
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Flour
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Vegetable oil
-
Wasabi
Cooking
Prepare the filling: peel the shrimp, vegetables cut small strips.
The carrots soak in a little cold water
Bread flour, dilute with ice water and lightly mix to have lumps and air bubbles
Drain the prepared vegetables and lightly principem them dry breading flour, then in batter obmaknut
Fry in hot oil until Golden brown
Put on a napkin to glass excess oil
Cook the rice: rinse in cold water until it becomes transparent. Pour the rice with water in 1:2 ratio, bring to a boil, natrium cover and cook for 20 minutes. Then, remove from the heat and leave for another 10-15 minutes under the lid. Next, slightly cooled - can be mixed with a spatula, but don't put the rice in the fridge! Dressed with rice vinegar.
A sheet of nori put the matte side up on a bamboo Mat (Macy's). Distribute cooked rice over nori, leaving a small strip.
Spread the tobiko,
Prepared vegetables-tempura.
Lifting one edge of the Mat, supporting the filling, making a turnover. The sealing roll.
Give the loaf the desired shape.
On a cutting Board, cut the roll
Decorate with shrimp tempura, spiral cucumber, pickled ginger. served with soy sauce and wasabi.
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