Tag: Japanese

Whole frying, Japanese, sweet or savory: when flour makes the difference – Italian Cuisine

Frying is not all the same, so here is the ultimate guide to perfect frying. Fish, meat, carnival fritters or soft pizza, to avoid making classic mistakes (and let's not talk about oil)

Frying is an art, not at all easy to burn and which requires attention and a meticulous choice of ingredients. Because fried food means party, it is rarely eaten and therefore it is a special occasion, which must be celebrated with the right crunchiness.

Chapters of cookbooks have been written on the method for frying well: temperature of the ingredients (cold), size (small), choice of oil (peanut), of the pan (read our article, here) … the literature is now very wide . But little is said about breading and the choice of dough – the real secret to perfect frying.

Flour is the secret ingredient, because contrary to popular belief, not all flours are suitable for frying. The perfect flour is the one specially designed for cooking in boiling oil. That's why you should always keep at home, ready for any eventuality, a flour suitable for obtaining a dry and crunchy fried food. The Flour for Frying Le Farine Magiche has been designed for cooking in boiling oil, it releases less odors and makes the fried food beautiful, puffy, crunchy and golden. The fried food is dry, with an appreciated aroma and flavor due to the presence of sourdough and wheat germ.

There is not only one flour

There is no "perfect flour" however, a wide range of specific flours suitable for use with fish or desserts are now available on the market, for a rustic and fragrant result such as wholemeal or for a very puffy Japanese tempura. They are perfectly balanced, designed and calibrated to help you get the dish you have in mind. In other words, to achieve the only desired result: a dry fried, not soaked in oil, crunchy, golden, light and digestible.

For a wholemeal frying

Wholemeal flour gives a lighter fry than normal flour, puffy, crunchy, golden and tasty. It is ideal for all types of vegetables, fish, fruit or balls of grown pasta, but you need the right balance between starches: Flour for Wholemeal Frying of Le Farine Magiche has the right balance between rice and starches to absorb little oil, for a lighter fried than normal flour. In addition, the wheat fiber and wheat germ envelop the fried food for optimal browning.

For the fish, with rice starch

The slightly refined type 1 flour gives an extra touch of flavor to your fried fish, while the rice semolina gives maximum crunchiness and adherence to the fish being cooked. There Flour for fried fish de Le Farine Magiche is ideal for breading and frying squid rings, anchovies, shrimps and also for fried fish in the oven. Only with the best 100% natural raw materials.

For the Japanese tempura

It has become very famous all over the world for its lightness and often the technique used in the East is also used by great chefs to fry Italian recipes and ingredients. But how to do it? With a mix of type 1 soft wheat flour, wheat starch, re-milled durum wheat semolina, rice flour, the right amount of yeast, spices and aromas and a pinch of turmeric … Flour for Tempura Le Farine Magiche is the only product on the market designed specifically for home use, guaranteed by experience and strict control over the origin of the raw materials. To batter and fry zucchini, aubergines, carrots, green beans, shrimp, squid, cuttlefish, cod, cod and perch as in the restaurant …

For the mixture of desserts, not very refined

Unrefined flour, expertly dried, with sourdough refreshed with Sicilian citrus fruits, perfect for mixing desserts to be fried: Fried Sweets is the flour for Carnival frying such as struffoli, damselfish, chiacchiere, for apple fritters, caramelized fried fruit, it is also perfect for leavened products with brewer's yeast such as San Giuseppe zeppole, donuts, donuts, krapfen, and sweet panzerotti. Thanks to the skilful balance of type 0 and type 1 soft wheat flour, wheat starch and yeast, it guarantees little oil absorption and a light, dry, puffy and well leavened fried food.

Do you just want to bread and fry?

There is flour Flour and fry Le Farine Magiche, a mix based on soft wheat flour, rice semolina, starch and wheat germ that wraps the fried food, puffing it up and making it crunchy, dry and golden. These ingredients in cooking give an extraordinary aroma and flavor. For super fast, but very high quality frying.

The Magic Flours they can be bought in the best supermarkets, or directly in their online store, where the full range is available.

Okonomiyaki the Japanese omelette – Italian Cuisine – Italian Cuisine

The recipe to prepare one of the simplest ever tastiest dishes in Japanese cuisine: okonomiyaki

Okonomiyaki is a Japanese omelette more famous than the name suggests. His fame comes from one of the most beloved cartoons of the generation who lived their childhood in the eighties: Kiss me Licia!
There Japanese omelette who prepared the grumpy Marrabbia, fiddling with the hot plate of his restaurant, is just this okonomiyaki, a tasty combination of eggs, cabbage and other ingredients, born in Osaka.

Doing it again at home is not that difficult, even if the taste of the Japanese omelette is made above all by the list of authentic ingredients from Japan, now easily available also in specialized shops in Italy or on Amazon: dash instant), okonomi sauce, katsuobushi … But in reality the basic preparation is also suitable for experimenting with the ingredients you have in the refrigerator.
In the recipe below you will find the correct ingredients for the original recipe (pictured above) but also alternatives.

Recipe: okonomiyaki, Japanese omelette

For the batter

2 eggs
200 g of cabbage (or cabbage when in season)
1 spring onion (or a leek, when in season)
100 g dashi broth (or vegetable broth)
5 tablespoons of okonomiaky flour (or 3 tablespoons of unrefreshed mother yeast, or 5 tablespoons of 00 flour)

Extra ingredients

sweet bacon, or peeled shrimp, or mushrooms

For the topping

of your choice: okonomiyaki sauce, mayonnaise, teriaki sauce, barbecue sauce, katsuobushi

Method

With a mandolin, cut the cabbage and leek into very thin slices. In a large bowl, mix the flour, broth, egg and add the cabbage and leek. Stir with a wooden spoon a few times. If you mix too much the final result will be rubbery and instead the consistency must be soft, slightly "slobbering".
Heat a non-stick griddle or pan until very hot. Sauté any extra ingredients you like (shrimp, bacon, mushrooms) until slightly crunchy.
Pour the batter over, forming two omelettes, round, about two centimeters high.
Let them sizzle on the plate for a couple of minutes and then cover them with a lid. After about 4 minutes, turn the okonomiyaki on the other side and cook for another 4 minutes.
Bring to the table very hot decorating with the sauces you have available.

Okonomiyaki – Japanese omelette (made with what you have at home!)

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Masanori Tezuka's Japanese cuisine – Italian Cuisine

The fashion of Japanese food in recent years it has brought to the attention of the large masses a slightly distorted gastronomic and cultural tradition. Japanese cuisine is not just sushi and sashimi or concoctions that are often passed off as miso soup but which are actually made with freeze-dried bags.

Japan is much more than that: it is a millenary culture made up of ancient gestures and rituals, which we occasionally have the good fortune to meet along our path.
Having the chance to dine in a real Japanese restaurant is not as obvious as we can imagine.

Masanori Tezuka

The chef has been working in Turin for some years Masanori Tezuka, a native of Kobe, born in 1979. In Japan the chef has had various experiences, in many kitchens, with different dishes and cultures: from Spanish to French, to arrive in an Italian restaurant.
Curious, a Japanese from Kobe who, for ten years, cooks Italian in Japan.
In 2008 he decided to leave for Italy, to study our cuisine, especially home cooking, in more depth. However, Masanori has so much nostalgia for home and Japanese cuisine that in the end he decides to go back to his origins and open, in Turin, a place that is capable of telling Japan, not only from the gastronomic side, but also from the cultural one. It is born Miyabi. Initially it is a Japanese culture association but, for just over three months, it has become a real restaurant in one of the streets of the Turin precollina, via Villa della Regina, the road that leads to Piazza Gran Madre and overlooks the river Po.

Miyabi

A bright room, a warm and cozy environment for a total of 16 seats: here Masanori Tezuka offers true Japanese cuisine, not only sashimi, sushi, tempura, but a mix of Japanese and Piedmontese ingredients, creating unusual and interesting dishes.
The chef loves to experiment, study, discuss with colleagues, organize themed events and tastings.
His curiosity drives him to taste the cuisines of others: that Peruvian from his friend Miguel Bustinza (of the restaurants Nativo and Vale un Peru); that Mexican of Jerry Sanchez of the El Beso restaurant; and then that Moroccan, who learned it from a lady who gave him lessons at home.

The menu is a small compendium of Japanese gastronomic tradition: the choice varies between fish, meat and vegetarian dishes. Having a very small kitchen, it is easier for Masanori to manage the preparation by offering a tasting menu. There are two, recommended if there are 4-6 people at the table.

We have tested the Miyabi tasting menu, a nice mix of dishes and recipes, of spicy, sweet and sour flavors. Sushi and sashimi, miso soup with seaweed, tofu and prawns (or salmon).
Pumpkin and fried tofu stewed with dashi, Japanese soaked fish, very delicate, with mild acidity; sanshumori sashimi and sushi, miso soup with fish and wakame seaweed, marinated tuna tataki. All for € 50.
The Kaiseki instead it is all declined to fish, with, to name a few, delicious red prawns marinated in gin Kinobi, octopus and shiso herb tempura, steamed clams with sake.

An interesting wine list (mostly natural) and sake, prepared by Giada Talpo who also suggests combinations with dishes.
On Monday evenings at Miyabi's they organize themed events with pairing wine / sake & Japanese cuisine.

Miyabi – Japanese cuisine restaurant
Via Villa della Regina 9 / A
Turin
Telephone 0118196890
FB page

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