Season as usual.Season strongly.Season lightly.
Season your oden lightly!
As it cools, the flavors in your oden will penetrate the ingredients, and if you warm the dish up several times, the liquid in the dish will boil off, concentrating the flavors even further.
Let the dish sit for five minutes.Bring it nearly to a boil, then remove it from heat.Bring it to a rolling boil.
Bring it almost all the way to a boil, but then cut the heat!
If you boil miso, it will lose a lot of its flavor, so the trick is to get it close, but then remove it from heat before it can actually boil. When small bubbles begin to form on the outer edges of the pan, it’s done.
Sugar ⇨ Salt ⇨ Soy sauceSoy sauce ⇨ Sugar ⇨ SaltSalt ⇨ Soy sauce ⇨ Sugar
First sugar, then salt, then finally soy sauce.
The basic order for adding ingredients in Japanese cuisine is: “Su" (sugar), “Sa" (salt), “Vi" (vinegar), “Soy" (soy sauce), then “Mi" (miso).
You want to cool it off before you use it!
If you cool the tempura batter before deep-frying, it gets crunchier.
Reduce the amount of oil in the pan.Add some oil to the pan.Quickly dip and remove it several times.
Add a little extra oil!
Adding some oil will help bring the temperature down, which in turn will keep your food from burning.
250º F400º F350º F
You want your oil to be around 350º F (or 180º C).
Ideally, when you drop your tempura in, you want it to sink, but then pop back up to the surface quickly.
225º F300º F350º F
The oil should be around 225º F (or 110º C).
And you'll want to fry it for around 10 minutes.
Get it in a broiler immediately.Let it sit for 10 minutes.Rinse it with water.
Let it sit for 10 minutes.
As the salt and seasoning adheres to the surface of the fish, it will help draw out some moisture and tighten up the fish in preparation for the oven.
Thumbnails: yangna / Getty Images
This post was translated from Japanese.