Project Description

INGREDIENT.

Young sweet ayu, sweet potato, young ginger

[1 Serving]
Raw sweet ayu…2
Sweet potato… 200g
Young ginger… 10g
Tendon sauce… As needed

COMMENT.

Coat the sweet ayu with batter and wipe off the batter from the head and back part using fingers, so that the cooking time is even for all parts. Chop the sweet potatoes into big chunks, fry in a pot and turn them over for few times. It would take about 20 minutes to fry the sweet potatoes if it’s about 200g weight. Place the Tempura on a paper lining to absorb excess oil and let it rest before cut it. Garnish with the butterfly made from sweet potato. It will only be served to women who come with couple to the restaurant. We also often get this request when the customer wants to entertain their foreigners’ client. They always love to see on how the butterfly is made using a knife. Additional flour is sprinkled on a fins of the fish to make the fin spread nicely. This method is called Keshou-jio. By placing the fish vigorously in the pan will make the fin hits the oil and expands nicely. So that the fish will looks more lively on a plate, use the top part of the inside wall of the pan to adjust the shape of the sweet ayu.

RECIPE.

1. Put the raw sweet ayu in an ice so that the meat will become firm. Using Keshou-jio method, sprinkle some flour to all the fins part so that the fins will spread nicely. Coat the sweet ayu with batter and wipe off the batter from the head and back part using fingers. Make sure the fins are spreading and place the fish vigorously into the pan. Fry and use the top part of the inside wall of the pan to adjust the shape of the sweet ayu.

2. Chop the sweet potatoes into big chunks, dust with flour and coat with batter. Fry in a pot and turn them over for few times. Once cooked, place them on a paper lining to absorb excess oil and let it rest for 4~5 minutes. Use a knife to make a butterfly shape from the sweet potato. Then coat it thinly with a batter and fry it. Garnish on top of the sweet potatoes prepared earlier.

3. To prepare fried young ginger soaked with Tendon sauce, firstly, quickly boil the young ginger and drain (Okaage) it . Once cooled, marinate it with the Tendon sauce. Cut the marinated young ginger into sticks and dust with flour before fry it.

Chef: Toshiaki Hirano, Executive Chef, Tempura Hukusa, Tokyo Prince Hotel
RecipeName: Tempura(Young sweet ayu, Sweet potato (with butterfly shape decoration) , Fried young ginger soaked with Tendon sauce)