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Quick Lunch at【Nakamoto 鮨中本, Hong Kong】which is $800, nice to sit next to @johnnguyy by coincidence who seems to appear to be my sushi buddy these days 🤣
🌟 Kohada 小肌 (ナカズミ)
🌟 たい Sea Bream
🌟 Kuruma Ebi 車海老 with Prawn miso
🌟 Hotaru Ika ホタルイカ, with vinegar Miso. Bit of Yuzu Zest. I get apprehensive of even this seasonal dish in HK lately. Some shops get the sauce so wrong it's not remotely funny
🌟 Shima Aji #シマアジ
🌟 Gurnard #ホウボウ
Not a weak piece.. 🤔
It's Shanghai Crab 🦀 & White Truffle season at【寿司芳 Sushiyoshi】, which has 2 Michelin 🌟🌟 in Osaka, and despite originally Edomae Sushi 江戸前 trained, became famous for Sousaku Sushi 創作寿司. Here are some of the amazing items we ate this week:
__
🏅Raw Salmon Sujiko 生いくら軍艦 (筋子). The membrane is removed to order & the Ikura Roes are non-marinated, slightly more slimey & all natural tasting, super rare treat in Hong Kong
🏅Kuruma Prawn Bamboo Leaf Sushi 車海老の笹寿司
🏅Charcoal Grilled Sawara 炭火焼き 鰆. With Taiwanese 三星 Spring Onion sauce, sour Miso & 和からし
🏅塩水バフンウニ（北海道), 富山白海老 手巻き Salt Water Hokkaido Urchin with Toyama White Shrimps maki
Created with @eric.raty passion for sushi rice, this Hokkaido yumepirika rice is seasoned with 2 kind of akazu vinegar, and topped with freshly peeled & boiled Kuruma ebi, wasabi, prawn dashi emulsion, shiso flowers and myoga.
Unlike most Afternoon Tea sets that are prepared in advance, @arborhk goes for a fresh approach like peeling and cooking the prawns right before serving to bring out the natural sweetness and unami - just like what they would normally do.
It's also more fun & exciting in the kitchen according to @eric.raty.
Pickles - a Nordic twist for traditional sushi condiments with apple vinegar pickled young ginger, lime pickled kohlrabi, purple shiso pickled myoga, fermented gooseberry and fermented rhubarb.
Such a tantalising dish for the tastebuds before we move on to the sweets.
Who would have thought that dining limitations come with new creativity freedom for fine dining chefs to experiment ideas that are not possible before COVID-19?
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Arbor
⭐⭐ Michelin
🍽 Afternoon tea of 6 delicate courses at HK$298+
📍 @arborhk, 25/F, H Queen's, 80 Queen's Road Central, Hong Kong
👨🏼🍳 @eric.raty
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#FOODTRAVELBABE @ Arbor
#ASMR、#relax、#ebitenudon
Today, I'm going to make "EBITEN UDON".
"EBITEN UDON" is udon noodles topped with shrimp tempura.
I used Japanese tiger prawn, called "KURUMA EBI" in Japanese, that is in season during summer.
In my channel, I'm going to make Japanese cuisine by using Japanese Dashi.
I wanna express the Japanese aesthetic senses through my youtube video.
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# Photographic equipment
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TAMRON 28-75mm F/2.8 DiIII RXD https://amzn.to/2RKfvOL
RODE VideoMic Pro+ https://amzn.to/2GIeVdV
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Ebi Furai (Deep Fried Prawn) is Japanese-invented Western-style deep fried dish, such as Tonkatsu.
It is a very popular deep fried main dish in Japan as well as Japanese restaurants worldwide.
Perfect for Bento box as well :)
---------------------------------
Ebi Furai (Deep Fried Prawn)
Difficulty: Easy
Time: 15min
Number of servings: 6 pieces
Ingredients:
6 large black tiger prawn
salt and cracked black pepper
Batter
* flour
* beaten egg
* Panko (bread crumbs)
vegetable oil for frying
Bull-Dog Tonkatsu sauce if preferred
lemon wedge
shredded cabbage and tomatoes
Tartar Sauce
* 1 chopped hard-boiled egg
* 2 tbsp. minced onion
* 1 chopped dill pickles
* 3 tbsp. mayonnaise
* salt and pepper
Directions:
1. Wash, peel (leave the tails) and devein the prawn. Make 4-5 incisions (about 1/3 depth) in their stomach side to straighten them. Then cut off the tip of the tail and remove the water inside to avoid splatters when frying.
2. Season with salt and pepper. Flour the prawn lightly, dip in beaten egg, then coat with Panko. Use one hand for coating flour and Panko, and use the other to dip in egg to keep one of your hands dry.
3. Deep fry them in oil at 170C (340F) for 2-3 min until cooked golden brown. Remove them from the oil and drain.
4. Serve on plate with shredded cabbage and tomatoes. Eat with lemon juice, tartar sauce and/or Tonkatsu sauce. Anyway you like ;D
the batter is enough to make more than 6! 8 or 10 is good :)
レシピ（日本語）
http://cooklabo.blogspot.jp/2014/02/blog-post_18.html
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More Deep Fried Recipes:
How to Make Broccoli Menchi Katsu
http://www.youtube.com/watch?v=1lcRB2shYVs
How to Make Love Heart Cutlet
http://www.youtube.com/watch?v=C13h7GRUUtY
Bite-Sized Cheese Cutlet Balls
http://www.youtube.com/watch?v=pYcEYdMS1hQ
How to Make Japanese Korokke
http://www.youtube.com/watch?v=BvfCPtdIJIM
How to Make Tonkatsu
http://www.youtube.com/watch?v=bo2jXBfFRdY
How to Make Kaki Furai
http://www.youtube.com/watch?v=xBr2rZBJt4s
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甘茶の音楽工房
紅茶の時間
http://amachamusic.chagasi.com/music_kouchanojikan.html
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kuruma prawn 在 川喜日式料理- 活明蝦 學名：Marsupenaeus japonicus ... 的推薦與評價
活明蝦 學名：Marsupenaeus japonicus 英名：Kuruma prawn 日名：クルマエビ／車海老／車蝦華語名：明蝦、日本對蝦台灣名：斑節蝦、明蝦 ... <看更多>