This is the first time I deep fried enoki mushroom! Usually I use them for stir frying or in soup :) and usually my boy will discard them if cook in soup! Think he find it too tough? But for this fried version, he can't get it enough!! 'Can I have some more??!' :)
Crispy Enoki Mushroom
Assorted Yakitori!
My boy enjoyed these sticks a lot and he called them Satay! >.<
Pork Balls, Shitake Mushroom, Teriyaki Chicken, Chikuwa & Crabstick, Pork Belly with Enoki & Asparagus...
Japanse Style Pork Balls
Ingredient
- 300gm minced pork
- 1 slice wholemeal bread, processed till fine
- 1 small onion, finely chopped
- 1 small egg
- dash of pepper
- 1 tbsp light soy sauce
- 1/2 tsp salt
Method
- Heat 1 tbsp oil in pan, fry onion until soft & fragrant. Leave to cool.
- Combine minced, onions, egg, breadcrumbs and seasoning. Stir well till combine and mixture is sticky. Chill in fridge for 30mins.
- Shape mixture into small balls and thread 3 balls into a wooden skewer.
- Grill on medium heat for 5-10 mins, basting with teriyaki sauce* (see teriyaki chicken recipe) in between, until cook through.
Pork Belly with Enoki Mushroom & Aspragus
Ingredient
- 400gm pork belly, thinly sliced
- 100gm enoki mushroom, ends trimmed
- some thin asparagus stem
- 2 tbsp sugar
- 3 tbsp light soy sauce
- 3 tbsp mirin
Method
- Marinate the pork belly with seasoning for at least 30mins.
- Lay a slice of pork on a board and top with some enoki mushroom & asparagus. Roll up tightly.
- Thread 3 pork rolls onto a wooden skewers. Grill on medium heat for 5-10mins , basting with teriyaki sauce*(see teriyaki chicken recipe) in between, until cook through.
Teriyaki Chicken
Ingredient
- 3 boneless chicken thigh, cut into cubes
- 5 tbsp light soy sauce
- 5 tbsp rice wine
- 5 tbsp mirin
Method
- Marinate chicken cubes with seasoning, preferably overnight.
- Thread 3 cubes of meat into a wooden skewer. Grill over medium heat, basting with teriyaki sauce in between, until brown and cook through.
I thread some chikuwa & crabstick with some balance asparagus, baste with some teriyaki sauce in between while grilling. For the shitake mushroom, I also did the same method :) Sprinkle over some seaweed after the stick are cooked.
Crispy Enoki Mushroom
Recipe adapted from Wokking Mum
Recipe adapted from Wokking Mum
Ingredient
Batter:
Method
- 2 packet Enoki Mushroom, ends chopped off
- Oil for Deep Frying
Batter:
- 4 tablespoon Self Raising Flour
- 2 tablespoon Rice Flour
- 4 tablespoon Water (I used 5 tbsp as I find the batter too stiff)
- a pinch salt
Method
- Mix batter well and set aside.
- Separate enoki mushroom into small batches.
- Heat oil hot but not smoking.
- Dip enoki mushroom into batter.
- Drip off excess batter and deep fry in batches to prevent them from sticking together.
- Remove when they are lightly golden brown (mine is a bit too brown).
- Drain on paper towel.
- Serve with crispy enoki mushroom with sprinkle of seaweed & paprika.
No comments:
Post a Comment