Japanese cuisine is increasingly finding patrons in urban Indian diners. Keeping this trend in mind, the stand-alone restaurant Yum Yum Tree in New Friends Colony, New Delhi, has recently woven into its menu card some Japanese dishes. Below are some easy to prepare delicious dishes from its menu prepared by Executive Sous Chef Lok Prasad Subba.
Prawn tempura
Ingredient
5 pc (100 grams) prawn
100 grams tempura batter
40 grams wheat flour
1gram Matcha tea powder
30 grams refined oil
Method
Take the prawn and clean it properly. Give it a small cut from the leg side to make it strait. From the back side (opposite of the cut side), press by hand and make it strait but do not break. Squeeze the prawns in a kitchen towel to remove excess water.
Pour the oil on to a deep pan and heat it to around 170-180 degree Celsius. Rub the prawns in the wheat flour, dust off the extra flour from the prawns, deep fry in the tempura batter and fry in hot oil. Fry it till it becomes light brown and crispy.
Take them out of oil, put them in a kitchen bowl to remove the excess oil. Sprinkle Matcha tea powder over the tempura and arrange the prawns in a plate
Serve hot with tempura sauce.
Miso vegetables skewers
Ingredient
15 grams baby corn
25 grams button mushroom
30 grams green bell pepper
10 grams okra
40 grams spicy Miso sauce
8 satay sticks
Method
Take all the vegetables and wash them properly. Cut the okra and baby corn in long finger size (2 inch). Dice the mushroom and bell pepper.
Take a pan, fill half of it with water and boil it. But in it the mushroom and baby corn for a few minute to cook. Take them out, run them through iced water to keep their crispiness.
Take two satay sticks and put four pieces of mushroom in each. Take some more satay sticks and put two pieces of every other vegetables (okra, bell pepper and baby corn) in separate skewers. Make two skewers of each vegetable.
Heat the tepan yaki around 160-170 degree Celsius. Place all the skewers on the hot teppan yaki, leave it for few minutes. After a few minutes, turn them around and grill them again. When the colour becomes brown, put the Miso sauce on top.
Take out the skewers from the grill, arrange them on a plate and serve hot.
