The interpretation of umami in Japanese cuisine is very thoughtful, and the umami is also the soul of Japanese cuisine. Recently, I like to eat simple foods that emphasize the taste of the ingredients. I like the taste of the ingredients under the surface. Naturally, I prefer to explore simple and delicious food in Japanese food. Udon noodles is a small staple that I usually prefer, and is an indispensable protagonist in Japanese cuisine. The production of udon noodles in Japan has strict requirements from the thickness and length. The udon noodles are made with salt water to promote the formation of gluten quickly in the dough. I have recently eaten udon noodles, I like to dilute with thick squid juice and cook the noodles, so that the thick savory soup base is immersed in the noodles, and the fresh soup has a good taste. In addition, with the udon noodles to eat snacks, I like the crispy tempura, the ingredients choose my favorite Arctic shrimp. Tempura is a deep-fried food in Japanese cuisine. Use flour, eggs, water and pulp to wrap the ingredients in a frying pan and fry them in golden brown. I use Japanese tempura powder, which is more time-saving and trouble-free to operate, and the finished product will be more crisp and beautiful.
Arctic shrimp naturally de-ice
Tempura powder and squid juice I use
Tempura powder: the ratio of clear water = 1:1.5 is blended into tempura paste
Put the Arctic Shrimp in a paste and wrap the Arctic Shrimp with a paste
Pour a large amount of oil into the pot, heat about 70%, and put the Arctic Shrimp
After frying the pendu, sprinkle with a pinch of salt or pepper to eat, or serve with squid sauce.
Making udon noodles, I chose fresh udon noodles
Take an appropriate amount of salmon juice, the amount can be added or reduced according to your own taste
鲣鱼汁+清水+鲜海带煮煮, after boiling, take out the kelp and put it into the udon noodles. You can taste the taste of the soup base. It is salty.
Cook the udon noodles and cook them in a bowl, then sprinkle with Shanghai moss and squid