Recipe in Japanese(Mixed-Vegetable Tempura):https://cookpad.com/recipe/6887944
Recipe in Japanese(Zaru Udon):https://cookpad.com/recipe/6887954
Report in my blog：https://ameblo.jp/cooking-s-papa/entry-12689606767.html
0:00 Opning.
0:18 How to make Onsen Tamago.
0:43 How to make Tsuke Tsuyu.
1:32 How to make Dashi sauce.
2:25 How to make condiments.
3:24 How to prepare Mixed-Vegetable Tempura.
4:47 How to deep-fry Tempura.
6:21 How to prepare Udon.
6:36 How to make roast salt.
7:35 Dish up.
8:06 Done.
Zaru Udon with Mixed-vegetable Tempura(for 1 serving)
1 portion udon noodle
1 piece mixed-vegetables tempura
some dipping sauce
some Kujo Negi
some grated ginger
1 Onsen tamago
Dashi sauce(120 g)
1 tbsp soy sauce
1 tsp Hondashi(bonito soup stock)
100 g Japanese moderately thick brown sauce
Tsuke Tsuyu(500 ml)
60 ml mirin
60 ml soy sauce
400 ml water
1 tsp Hondashi(bonito soup stock)
Mixed-vegetable Tempura(2 pieces)
1/2 onion
25g carrot
25 g sweet potato
10 g green part Japanese leek
50 g flour
70 ml ice water
【Preparation】
・Place the madeleine molds on a baking sheet.
【How to make】
①Make the caramel sauce. Heat the cream in the microwave. (600w for about 1 minute)
※For detailed instructions, please see the video “Basic Caramel Sauce”.
②Add sugar in several times, and melt slowly while turning the pan.
※If you use a spatula, the sugar will recrystallize.
③When all the sugar has melted, turn off the heat and add the cream little by little, keeping an eye on the bubbles.
※The water boils vigorously, so be careful not to burn yourself.
④Put the mixture in another container and heat at 30℃.
⑤ Make the madeleine dough. Crack the eggs into a bowl and beat them lightly with a hand mixer.
⑥Add sugar and mix with the eggs, then beat with a hot water bath until the temperature reaches about 40℃.
≪Approximate temperature of the water used for hot water bath
Stainless steel→ about 60°C
Glass→ about 70℃.
⑦ Remove from the water heater and whip further. Whip thoroughly until you can draw lines and leave marks.
⑧At low speed, adjust the texture of the bubbles. Add a portion of the batter to the sauce that has cooled to about 30°C.
※If you add the sauce as it is, it will not mix well with the dough.
⑨Sift together the cake flour and baking powder in two parts. Add half of the flour and mix it out from the bottom. When the flour is gone, sift in the remaining flour and mix in the same way.
Mix until the dough becomes slightly glossy.
⑩ Add the dough to the melted fat and let it emulsify thoroughly before adding it back to the dough. When the dough is evenly distributed, the dough is ready.
⑪Pour the dough into a mold and set aside and bake at 170℃ for 18 minutes. After baking, shock the dough and remove from the baking sheet to cool.
