setonaikairecipes.blogspot.com

Setonaikai Recipes

Thursday, 29 January 2015. KAREI NO KARAAGE(Deep - fried marinated Plaice). 4 Small Whole Plaice(about 15- 20 cm). 100ml Shoyu(Japanese Soy Sauce). 100ml Sake(Japanese Rice Wine). 3-4 Tbs Potato Starch Flour. 1 Combine the Shoyu and Sake in a large shallow tray, then marinate the fish. 2 Drain the fish and dry with paper towels. 3 Coat them with the potato flour, shake off any excess. 4 Heat the oil to 160C and fry the fish for 5-6 minutes then drain. This way, you can get a nice, crisp crunchy surface.

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Setonaikai Recipes | setonaikairecipes.blogspot.com Reviews

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Thursday, 29 January 2015. KAREI NO KARAAGE(Deep - fried marinated Plaice). 4 Small Whole Plaice(about 15- 20 cm). 100ml Shoyu(Japanese Soy Sauce). 100ml Sake(Japanese Rice Wine). 3-4 Tbs Potato Starch Flour. 1 Combine the Shoyu and Sake in a large shallow tray, then marinate the fish. 2 Drain the fish and dry with paper towels. 3 Coat them with the potato flour, shake off any excess. 4 Heat the oil to 160C and fry the fish for 5-6 minutes then drain. This way, you can get a nice, crisp crunchy surface.

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1 setonaikai recipes

2 ingredients

3 4 servings

4 oil for frying

5 cooking method

6 for 30 minutes

7 posted by

8 setonaikai

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Setonaikai Recipes | setonaikairecipes.blogspot.com Reviews

https://setonaikairecipes.blogspot.com

Thursday, 29 January 2015. KAREI NO KARAAGE(Deep - fried marinated Plaice). 4 Small Whole Plaice(about 15- 20 cm). 100ml Shoyu(Japanese Soy Sauce). 100ml Sake(Japanese Rice Wine). 3-4 Tbs Potato Starch Flour. 1 Combine the Shoyu and Sake in a large shallow tray, then marinate the fish. 2 Drain the fish and dry with paper towels. 3 Coat them with the potato flour, shake off any excess. 4 Heat the oil to 160C and fry the fish for 5-6 minutes then drain. This way, you can get a nice, crisp crunchy surface.

INTERNAL PAGES

setonaikairecipes.blogspot.com

1

Setonaikai Recipes: December 2013

http://setonaikairecipes.blogspot.com/2013_12_01_archive.html

Friday, 6 December 2013. 150g steak (rump, rib-eye, sirloin etc.). Ingredients for bulgogi sauce. 2 tbsp. shoyu Japanese soy sauce. 1 tbsp. toasted sesame oil. 1 tbsp. white sesame seeds. 1 tbsp. onion, very finely sliced. 1 clove garlic, grated. Toast the white sesame seeds in a dry frying pan for 15 seconds. Mix all the ingredients for the bulgogi sauce together with the toasted sesame seeds and marinade the steak for 20 minutes. A teacupful diced pumpkin. 50g Halloumi cheese, diced. 2 tbsp. ghee.

2

Setonaikai Recipes: April 2013

http://setonaikairecipes.blogspot.com/2013_04_01_archive.html

Saturday, 13 April 2013. Wafu Japanese Style Steak. 2 x 150g steak (rump, rib-eye, sirloin etc.). 100ml shoyu Japanese soy sauce. 1/2 onion, peeled. 1/2 apple, peeled. 1 clove of garlic. A chestnut sized piece of ginger. Grate all the ingredients for the marinade by hand/food processor and set aside in a deep tray. Score both sides of the steaks in a criss-cross pattern then add to the tray to marinade for 5 minutes. Add the remaining marinade to the pan, bring to the boil, then drizzle over the steak.

3

Setonaikai Recipes: July 2011

http://setonaikairecipes.blogspot.com/2011_07_01_archive.html

Saturday, 2 July 2011. Fruity BBQ Chicken Wings. Believe me, it's delicious! 20 - 24 chicken wings. 3 tbsp. grated ginger. 100ml shoyu Japanese soy sauce. 4 tbsp. grapefruit marmalade. 200ml cider or apple juice. Mix the shoyu soy sauce, ginger, marmalade and cider and marinade chicken wings for at least 30 minutes in the fridge. Grill or BBQ the chicken wings turning often and brushing with the marmalade until done. Just as tasty served cold. Perfect for a picnic. 169; 2013 Setonaikai Trading.

4

Setonaikai Recipes: March 2011

http://setonaikairecipes.blogspot.com/2011_03_01_archive.html

Saturday, 19 March 2011. Ramen Noodles in Broth. 4 portions of fresh type ramen noodles. 1 small onion - sliced very thinly. 8 thin slices of roast pork (optional). 2 tsp vegetable oil. 4 tbsp Sake (Japanese rice wine). 4 tbsp Shoyu (Japanese soy sauce). 2 1/2 tbsp oriental style chicken stock powder. 1 tsp toasted sesame oil. 1/2 tsp ground white pepper. 16 ltr boiling water. Heat the oil and the lard in a frying pan and cook the bean sprouts and onion slices for 3-4 minutes. Set aside. 1/2 tsp. salt.

5

Setonaikai Recipes: August 2012

http://setonaikairecipes.blogspot.com/2012_08_01_archive.html

Saturday, 11 August 2012. Kimchee and Salmon Soba Noodles. 1 small tin salmon. 100g Chinese cabbage kimchee. 200g dried soba (buckwheat) noodle. 1 tbsp. white sesame seeds, toasted. 2 tsp toasted sesame oil. 1 tsp chilli oil. 1/3 tsp. salt. 2-3 tsp. aonori seaweed. Cut the spring onions into about 5cm lengths. Cook the soba noodles in boiling water for 7-8 minutes, then drain. Rinse the cooked soba noodles under cold water. Drain again and put in a bowl. Serve with the aonori seaweed on top. Pour lots of...

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Setonaikai Recipes

Thursday, 29 January 2015. KAREI NO KARAAGE(Deep - fried marinated Plaice). 4 Small Whole Plaice(about 15- 20 cm). 100ml Shoyu(Japanese Soy Sauce). 100ml Sake(Japanese Rice Wine). 3-4 Tbs Potato Starch Flour. 1 Combine the Shoyu and Sake in a large shallow tray, then marinate the fish. 2 Drain the fish and dry with paper towels. 3 Coat them with the potato flour, shake off any excess. 4 Heat the oil to 160C and fry the fish for 5-6 minutes then drain. This way, you can get a nice, crisp crunchy surface.

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