Dried shrimp and basil in a delicate tempura batter.
Basil works remarkably well in tempura. Here, the herb is combined with a handful of dried shrimp which adds some weight as well as texture to the dish.
When you mix the basil, tempura powder and ice water, be careful not to mix them for too long. There should still be pockets of dry powder in the mixture. In order to prevent the leaves from separating in the oil, hold the ingredients with the chopsticks until the outside of the ingredients become solid for 10 seconds.
As soon as you find the tempura are crispy, take them out of the oil. Deep frying for too long will kill the aroma of the basil.
This dish pairs well with a dry white wine like chardonnay or a sake such as Tateyama Junmai Ginjo.
Ingredients (for 2 people)
- 25 g of fresh basil (leaves and buds)
- 2 – 3 tablespoons of sakuraebi (dried shrimp)
- 3 – 3.5 tablespoons of tempura powder
- 2 tablespoons of ice water
Wash the basil leaves, shake off any water and place them in a bowl. Add the dried shrimp.
Gently sprinkle the tempura powder over the ingredients and add ice water. Mix roughly so that the ingredients will hold together in the cooking oil.
Place a deep-frying dish containing 2 – 3 cm vegetable oil on a medium high gas and heat it to 170℃.
Next, separate the tempura ingredients into 5 – 6 portions. Deep-fry one side of each portion for about a minute. Once the ingredients become crispy, turn over and deep-fry for a further 30 seconds.
Remove the tempura from the oil and place on a paper towel so any oil drains away.
Sprinkle a pinch of salt and serve.
We talk with Christopher Pellegrini about what it takes to become a qualified shochu adviser.
The Japan Eats Podcast is presented by Garrett DeOrio, Marcus Lovitt and Christopher Pellegrini. To listen, click play on the audio player below:
Find the Japan Eats Facebook page here. Have something to say? Drop us a line.
Here are some links to what we discussed this week:
- Information about certification for the nihonshu and shochu sommelier titles (Japanese)
- Japan Booze Blind: IPA at Devil Craft
- Keizo Shimamoto discussing ramen on the Japan Eats Podcast, Episode 23
- The Ramen Burger Facebook page
- John Gauntner’s Sake Dictionary app for iPhone
- Cookpad in English
You can e-mail us at email@example.com
A culinary mashup found on pizza menus throughout Japan.
Long before the ramenburger or the matcha croissant there was teriyaki pizza, an East-meets-West hybrid destined to become a staple of delivery menus across the country. Who would have thought pizza topped with chicken in a sweet and ever-so-slightly salty sauce would have proved so popular?
Teriyaki sauce is a combination of soy, mirin and sugar. In Japanese cuisine it’s traditionally paired with chicken (see our recipe for teriyakidon) or sometimes blue fish. It’s also delicious on baby potatoes or as a tare for meatballs.
This recipe for teriyaki pizza doesn’t require a great deal of time in the kitchen. We used a bread machine, but you can knead the pizza dough by hand if you’re so inclined.
To prevent the topping from being too dry, we recommend a dressing of yuzukosho mixed with olive oil and lemon juice when pizza comes out of the oven.
Ingredients (for 6 people/3 square pizzas)
- 280 g of hard wheat flour
- 15 g of butter
- 180 ml of cold water
- 1 tablespoon of sugar
- 1 teaspoon of salt
- 1 teaspoon of dry yeast
- 3 – 4 tablespoons of mayonnaise
- 1/2 tablespoon of soy sauce
- 300 g of chicken thigh
- 2 tablespoons of sake
- 2 tablespoons of soy sauce
- 2 tablespoons of mirin
- 100 g of eringi mushrooms and maitake mushrooms
- 150 – 200 g of shredded cheese
- 1 cup of thinly cut nori (3 – 4 cm length, 1 mm thin)
- 1 teaspoon of yuzukosho
- 1 tablespoon of olive oil
- 1 tablespoon of lemon juice
Prepare the sauce and topping first.
Mix the mayonnaise and soy sauce together in a small bowl. Tear apart the mushrooms with your hands. This shouldn’t be difficult if you’re using eringi mushrooms and maitake mushrooms. Otherwise, slice whatever you use thinly.
Remove the skin from the chicken thighs, slice the chicken into pieces 1 – 1.5 cm thick and then again into bite sized pieces. Evenly sprinkle 2 pinches of salt across the surface of the chicken, wait for 5 minutes and then remove any excess liquid with a paper towel. Place a frying pan with 1 tablespoon of vegetable oil on the medium heat and sauté the chicken for 2 minutes. Once the pieces have browned, turn them over then sauté another 2 minutes with the lid on. Next, remove any liquid remaining in the frying pan with paper towel. Mix the sake, soy sauce and mirin in a small bowl, then pour the mixture into the pan. Turn the chicken over frequently until the sauce has reduced.
Next, prepare the pizza dough. We used a bread maker to mix the ingredients, following the machine’s instructions. If you don’t have a bread maker, you’ll need to modify the ingredients and knead the dough by hand.
Once the dough is ready, lay it out on a wooden board coated in a thin layer of flour to prevent the dough from sticking. Separate the dough into 3 even portions, then use your hands to work the dough into smooth and round balls. Set them 10 cm apart on the board then cover with a slightly damp tea towel. Allow the dough to sit for 10 – 15 minutes. Use a rolling pin to flatten the dough into rectangles 2 mm thick and 25 cm x 15 cm. Do this on a sheet of backing paper. Lastly, puncture each rectangle roughly with a fork.
Now it’s time to dress the pizza with its topping. Coat the dough with a thin layer of the mayonnaise and soy sauce. Next, add the teriyaki chicken then the mushrooms. Finally, sprinkle the shredded cheese evenly onto the top of each pizza. Bake them at 200℃ preheated for 12 – 15 minutes.
Serve the pizza with nori as a garnish. Add yuzukosho dressing and serve.