Mags' and Yamakawa's tempura treats
by Anne-Louise Mazzafiore | |
|  | | Yamakawa and Mags |
| | After spending six years in Hong Kong, Mags Harley is back home in Caton. She made some great friends and picked up some exciting new things to cook whilst she lived over there. Alongside her Japanese friend Yamakawa, she showed us how to make sushi and tempura. It's easy, it's fun and it's healthy! |
| | |  Listen to Mags and Yamakawa on Cookin' Good Food |
|  | | A bamboo mat to roll your sushi on. Just put a layer of boiled rice (mixed with sugar and rice vinegar), put a layer of smoked salmon on top, roll it tightly, cut it into small servings.... |
| |  | | ... and you've got beautiful sushi! |
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| |  | | Now get practising with your chopsticks. Remember to keep the bottom stick still. |
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| |  | Onto the tempura, a light batter made with an egg, oil, plain flour and iced water. Dip your favourite vegetables in or try some new ones .... |
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| |  | | ... maybe a kabucha (Japanese pumpkin)... |
| |  | | ....or the more exotic rencon (lotus root). |
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| |  | | Once the vegetables are coated in batter and then dipped into flour, it's into hot oil to fry until golden brown. |
| |  | | Serve with pickled ginger.... |
| | | |  | | .... and a dipping sauce made with grated white radish and ginger. |
| | | |  | | Splash out on a fancy pair of chopsticks, there are some lovely ones to choose from! |
| | | |  | | Then get stuck in! |
| | | |  | | Prepare a side salad made with melon carved into tiny fish shapes, fresh herbs, seaweed and sweet peppers. |
| | | |  | | Have a nibble on some Japanese rice crackers. |
| | | |  | | Then wash it all down with some green tea. |
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