Appetizers

The japanese have an assortment of items that can be either served as appetizers or side dishes that compliment other meals. Here are a few to play with as we expand our recipe base!

A Tamagoyaki or dashimaki is a type of a Japanese omelette, which is made by rolling together several layers of cooked egg. These usually are prepared in a rectangular omelette pan called a makiyakinabe.

It is served as a Japanese breakfast dish, but often it is included in bento boxes as well as being a popular sushi topping. Some are sweet, some are salty, but there are many different types. Sometimes tamago resembles a custard, with a creamy consistency.

It is said that tamagoyaki is the ultimate test of the sushi chef and that the quality of the restaurant may be evaluated by this one dish. To serve a good tamago, a sushi chef must spend a large amount of preparation time, ironically, with little economic reward. Although it takes a lengthy amount of time and extensive preparations to make, it usually is the least expensive item on the menu.

Tempura (天ぷら tenpura) is a classic Japanese dish of deep fried battered vegetables or seafood. A light batter is made of cold water and wheat flour. Eggs, baking soda or baking powder, starch, oil, and/or spices may also be added. Tempura batter is traditionally mixed in small batches using chopsticks for only a few seconds, leaving lumps in the mixture that, along with the cold batter temperature, result in the unique fluffy and crisp tempura structure when cooked. The batter is often kept cold by adding ice, or by placing the bowl inside a larger bowl with ice in it. Over-mixing the batter will result in production of wheat gluten, which causes the flour mixture to become chewy and dough-like when fried.

Recipe Filter

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#	Recipes	Hits
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12	Tempura Vegetables with CIA Chef Cheng	361
13	Japanese Omlette aka TAMAGOYAKI (dashimaki tamago)	954