Shrimp tempura with creamy spicy sauce

tempura

Last month I was in New York and of course we had dinner at Nobu again. It was delicious as usual. I had to order the rock shrimp tempura with creamy spicy sauce again. Its just to good. Back home I remembered that I have the nobu cookbook somewhere in my extensive cookbook collection. But after trying a green tea creme brulé which turned out horrible I was afraid to try anything else from the book. I scrolled through the pages and there it was: Shrimp tempura with creamy spicy sauce!
A kids free weekend and valentines day looked like a good opportunity do some serious cooking.
It turned out really nice but I stick to it: The Nobu cook book is not a good cookbook. It's like he would not  really want you to make the dishes as good as they do at Nobu. Every now and then some essential information is missing. Like the creamy spicy sauce is basically just a mayonnaise and you get the recipe to do that but then it just says ad the chili garlic sauce... After looking in the index I fond a note in the glossary where it said:

chili garlic sauce: this fiery sauce is made from a blend of fresh, roasted or dried chilies and garlic, sugar, salt, vinegar and some other seasonings.
Hello !? Why not just give the recipe ? Or should I order the sauce at Nobu?

Anyway here the recipe:

12 small shrimps
vegetable oil for frying
1 tb clarified butter
shiitake mushrooms, stems removed
tempura batter
4 tbs ceramy spicy sauce
1 ts yuzu or lemon juice
chopped chives

1. Prepare the shrimps - remove head and shell. Rinse and drain. Remove legs and reserve for deep frying.

2. Heat a medium frying pan on medium heat ad he clarified butter and sauté the mushrooms.

3. Bring about 5 cm of oil in a medium pot to 170° ( I don't have a clue how much this is but hey just hot I guess). Dip the shrimp (and what else you like ) in the batter and fry for 1-2 minutes. Drain on paper towels. Fry the reserved shrimp legs (without batter). Drain

4. Add the fries shrimp ann creamy spicy sauce to the mushrooms, then add the yuzu juice. Ad the fried shrimp legs last as they crumble easily.

5. Decorate with chopped chives.

Creamy spicy sauce:

2 eggyolks
1/2 tsp sea salt
white pepper
2 tbs rice vinegar
200 ml vegetable oil
1 tbs and 1 ts chili garlic sauce passes through a sive.

Make a mayonaise by mixing the eggyolks, salt, pepper, vinegar and then gradually whipping in the vegetable oil a little at the time.
Add the chili spicy sauce.

Tempura Batter:

1 egg yolk
200 ml iced water
100 gr all purpose white flour

Add the egg yolk to the iced water and mix well. Stir in the flour until just combined. The batter should not be smooth but a little lumpy.

chilli garlic sauce

My tip: serve with avocado tempura. Delicious!

Buy the Nobu cookbook

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our dinner


dinner today -我が家の夜ご飯-

takikomi gohan (cooked with rice, vegetables, chicken and dashi ),
dashimaki tamago (japanese omlet with cooked radish and carrot) and
sauted zucchini with soya, butter and dried bonito.

served with miso soup or clear japanese soup (osumashi).

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Chawan mushi


 chawan mushi -茶碗蒸し-

mix egg and dashi well and steam.
with maschroom and shrimp Ankake sauce. (thickened with powdered kuzu)
make cold body warm.

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baked pumpkin


baked pumpkin with garlic -かぼちゃとニンニクのオリーブオイル焼き-

japanese pumpkin "Hokkaido", simple is best.
baked with garlic and olive oil, then salt and pepper.


very sweet, it taste like marron. buy at market and try!

 

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japanese pumpkin "Hokkaido"

 
now i can buy japanese pumpkin called "Hokkaido" im bio shop or market. 


for z'vieri, i made pumpkin + raisin muffin. (but it looks like not so muffin...)


cooked pumpkin japanese style -かぼちゃの焚いたん-

pumpkin, sugar, dashi, soya sauce and mirin.
cooked until pumpikn soft.

this is the recipe.
also favorable among the kids.

pumpkin muffin (not too sweet)

butter                    90g
brown sugar         90g
egg                         2
pumpkin pureed  200g
baking soda         2 tea spoon
flour                      140g
milk                       40cc
*add dried fruits or nuts, if you like

mix ingredients well.
preheat oven to 180C degrees.

prepare muffin tins by greasing with butter or oil and sprinkling lightly with flour. shake out excess.
or use Teflon-lined tins or muffin paper cup.
fill tins 3/4 full and bake at 180C degrees for 30 - 35 min.
until toothpick inserted in center comes out clean.

the muffins in the pictures were steamed instead of baked, - works both ways.

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spinach Gomaae


spinach gomaae -ほうれんそうのごま和え- 

spinach, soya souce, sesami, sesami paste, sugar and dashi (japanese fish soup)

typical japanese side dish (called Okazu).
it was popular menu among canadian when i was working in vancouver.

 

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marinade paprika japanese style

marinade paprika japanese style -和風パプリカマリネ-

paprika, ginger, garlic, soya souce, sake, vinegar and sugar.


backed paprika in oven and peel the skin.
marinate and chilled in a fridge. 

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gyoza

 
from left : shiitake, cabbage+chinese chive and meat


4~5 hours defrost in room temperature.


ready to bake!

baked gyoza -餃子-


cabbage (asian one or Chinese cabbage (白菜/chinakohl)), chinese chive (ニラ),
minced meat (mixed with p+b), Shiitake (しいたけ), miso, soya sauce, sake (酒),
sesami oil, pepper, salt, garlic and ginger.

good knead everything in a bowl.
warp with dough, make a form and bake.
serve with Ponzu (soya sauce and vinegar). 

*gyoza dough, asian cabbage and chinese chive sold by
SWISS asiatische lebensmittel in ostermundigen (Bernstrasse 79).

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celery with miso sauce

 celery with miso sauce -セロリのミソ炒め-

Haccho miso or Red miso(八丁味噌), sesami(ゴマ),
Katsuobushi(かつお節/dried bonito) and salt.

recipe is from friend who i met in canada.
i didn't like celery at that time, but even i could try it and love it.

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salad Udon

 

salad udon with sesami sauce -サラダうどん ゴマソース-

sesami sauce : 
sasami paste, Mirin(みりん), Soya sauce(醤油), sugar and
Dashi(だし/japanese fish soup).

udon(うどん/japanese noodle), egg(卵焼き/baked and cut thinly),
breast meat of chicken(ささみの酒蒸し/steamd with sake and salt),
ham, sweet corn, cucumber, and  tomato. 

cold or warm, oishii.

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