Difference between kakugama and other cooking tools
The mysterious effect of the carbon graphite material of cooking the food from the inside to the outside can be felt even in deep-fried food. I could feel that a special effect was at work here.
＊The ingredients are fried in such a way that they expand from the inside.
Generally, when cooking tempura, water is released when the ingredients are cooked, which causes them to shrink, but with the kakugama, they are fried so that they expand from the inside with little damage to the ingredients.
＊Even parts not directly exposed to heat are beautifully steamed and deep-fried inside
- Even parts that are not directly exposed to heat due to other ingredients being rolled around them, such as the bamboo shoots and asparagus in this recipe, are beautifully steamed and deep-fried inside.
|
Ingredients for 2-3 servings
[White asparagus rolled with cutlassfish]
|
Preparation
[Bamboo shoots rolled with tilefish]
- Wash the tilefish, cut it into three filets, and remove the inner bones.
- Scald the bamboo shoots in water with bran to soften them.
- Open the tilefish and wrap it around the chopped bamboo shoots.
[White asparagus rolled with cutlassfish]
- Wash the cutlassfish and cut it in three filets.
- Peel the tough stringy skin off the white asparagus.
- Open the cutlassfish and wrap it around the white asparagus.
Instructions
1. Add oil to the kakugama and heat to 170 degrees.
2. Coat the bamboo shoots rolled with tilefish and the white asparagus rolled with cutlassfish in tempura batter and deep-fry them.
3. When fried, cut and arrange neatly on a plate where you have spread warmed pureed Usui pea (a variety of green peas that originate from the town of Usui) soup on the plate
*How to make pureed Usui pea soup
Rehydrate 50 g of Usui peas in the kakugama.
Strain the rehydrated Usui peas, add 50 cc of kelp broth, and season with a pinch of salt to taste.
