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Prepared with a fish head (about 1 kg), bean curd, cayenne pepper, sesame oil, vegetable oil, garlic sprouts, shallot, ginger, soy, salt, cooking wine, white sugar and monosodium glutamate. The fish head is washed, marinated in soy sauce, and fried with cooking wine added.
Satsuma-age shop. There are varied histories of Satsuma-age, but the most famous birthplace is the Satsuma district in Kagoshima. [1] It is said that, in about 1864, the Shimazu clan brought it to Satsuma from Okinawa through some exchange and invasion. [2]
[2] [3] But it can be prepared directly by first char-grilling, roasting, or broiling chicken or fish and then adding them to a soup with tomatoes, onions, scallions, and ginger. It is seasoned with salt, pepper, chilis, patis (fish sauce), or sugar to taste. Some versions also add pechay, basil, or coconut milk. The grilling adds a smoky ...
Air-Fryer Walnut Crusted Tilapia. Makes: 4 servings / Prep time: 15 minutes / Total time: 30 minutes 2 tablespoons light mayonnaise. 1 tablespoon Dijon mustard. 2 teaspoons lemon juice, fresh. 4 ...
Chicken thighs emerge from the oven succulent and coated in the savory sauce (with less salt because of the low-sodium soy sauce) and fragrant from the garlic, ginger and scallions.
Meanwhile, in a large cup, whisk together the garlic, ginger, gochujang, vinegar, soy sauce, maple syrup and 1 cup water. 3. Add the beans to the pan and give it a swirl to coat everything.
Ginger (しょうが): most often used is pickled ginger: beni shōga and gari [3] Gobō (牛蒡): Burdock root [3] Kaiware (かいわれ大根): Daikon radish sprouts [3] Kanpyō (乾瓢, 干瓢): dried gourd [4] [1] [5] [3] Kappamaki (河童巻き): a makizushi made of cucumber and named after the Japanese water spirit who loves cucumber [3]
In a large bowl, whisk together all of the ingredients except the Cornish hens. Put the hens in 3 large resealable plastic bags and pour in the marinade. Seal the bags, pressing out the air, and ...