Recipes

Tamanegi no Kushiage

Ingriedents: (for 12)

6 small onions, 4 shrimps (cleaned), 2 raw shiitake, 100 grams chicken liver, 4 green peppers, salt and pepper. Batter: Wheet flour, eggs, bread crum, oil. Sauce: 3 tablespoons each tonkatsu sauce, Worcestershire sauce, ketchup. 1 1/2 teaspoons soy sauce, 2 tablespoons red wine. Salad: 4 leaves each Sunny lettuce and cabbage, 10 gram carrot, lemon.

1. Preparing salad. Rinse lettuce and drain, cut cabbage and carrot into sengiri. Slice lemon. Place lettuce on the serving plate spread out. Form tenmori with cabbage and carrot on it, add lemon on the side.
2. Boil mixture of tonkatsu sauce, Worcestershire sauce , tomato ketchup, red wine. This makes instant brown sauce.
3. Cut tiny onion into half from the side.
4. Remove black vein and shell from shrimp.
5. Cut shiitake into 2 as sogigiri.
6. Drain blood from chicken liver,Cut into bite sizes.
7. Cut green pepper into half, remove seeds.
8. Skew one piece each of onion, shrimp and shiitake, shake salt and pepper. Make 4 of them.
9. Skew one piece each of onion, liver and green pepper, shake salt and pepper over them. Make 8 of them.
10. Cover with flour and shake excess flour off, then dip in egg and then bread crumbs.
11. Heat oil to 170C. Fry them deeply, drain oil, place on prepared dish. Add sauce before serving