Deep-fried dishes(Common orient calm, Ezo abalone)

INGREDIENT.

[1 serving]
Common orient calm……1 (100g)
Shiitake mushroom……A little
Japanese honeywort…・A little
Ezo abalone……1 (100g)
Warijoyu
Basic soup stock : 3
Soy sauce : 1

– Warijoyu
Basic soup stock : 3
Soy sauce : 1

COMMENT.

When frying, coat the clam meat with a bit of flour, place the meat facing up and pour some oil. When the common orient calms are facing up while frying, they will also be facing up when serve. This is the basic rules for Tempura. It’s best to steam the abalone in about 100g in size for about 5 minutes, but you may adjust the time according to the abalone size.

RECIPE.

1. Boil until the common orient calms are open, remove and let them cool down in cold water.

2. Remove the meat from the shell, lightly wipe off the excess water and cut the meat into 3 pieces. Put shiitake mushroom and Japanese honeywort into the clam shell and then put the clam meat on top of it.

3. When frying, coat the clam meat with a bit of flour, place the meat facing up, pour some oil and quickly turn them over.

4. Once the batter become firm, quickly remove from the heat. Drip some Warijoyu and they’re ready to be served.

5. Steam the Ezo abalones with the shell on for about 5 minutes and then remove the meat from the shell. Separate the meat and liver part, cut them into bite size pieces and fry them.