TEMPERATURE: 365 F. OIL 1. SEPARATE FILLETS CUT INTO 4 1/2 OZ PORTIONS, IF NECESSARY. 2. USE 3/4 RECIPE TEMPURA BATTER WHEN USING FISH FILLETS EXCEPT FLOUNDER FILLETS. FOR FLOUNDER FILLETS, USE 1 RECIPE(1 GAL). TEMPURA BATTER. DIP FISH INTO BATTER. 3. FRY ABOUT 4 MINUTES, OR UNTIL BROWNED. 4. DRAIN WELL IN BASKET OR [...]

1. SIFT TOGETHER FLOUR, BAKING POWDER AND SALT INTO MIXER BOWL. 2. ADD WATER TO BEATEN EGGS. 3. ADD EGG MIXTURE TO DRY INGREDIENTS; WHIP AT HIGH SPEED UNTIL SMOOTH. 4. BATTER MAY BE USED FOR TEMPURA FRIED SHRIMP AND  FRIED ONION RINGS NOTE: FOLLOW STEP 1. IN STEP 2, SEPARATE EGGS. BEAT EGG YOLKS. [...]

TEMPERATURE: 365 F. DEEP OIL 1. USE 13 LB 5 OZ (5 GAL) FRESH PEELED EGGPLANT (16 BL 6 OZ A.P.). SLICE EGGPLANT INTO 1/3 TO 1/2 INCH SLICES; THEN QUARTER EACH SLICE. 2. PREPARE 1 1/8 RECIPES TEMPURA BATTER FOR VEGETABLES (ABOUT 6 1/4 QT). 3. DIP EGGPLANT INTO BATTER; DROP INTO DEEP FAT. [...]

TEMPERATURE: 365 F. DEEP FAT : 1. USE 13 LB (3 1/4 GAL) FRESH CARROTS (15 LB 14 OZ A.P.). SLICE CARROTS LENGTHWISE INTO 1/2 INCH STRIPS. CUT EACH STRIP INTO 2 TO 3 INCH PIECES. 2. PREPARE 1 1/4 RECIPES TEMPURA BATTER FOR VEGETABLES, RECIPE NO. D-52-1, (ABOUT 1 3/4 GAL). 3. DIP CARROTS [...]

Place chicken in plastic bag. Combine remaining ingredients in small bowl ad pour over chicken in bag, turning to coat. Close bag and marinate in refrigerator for at least 6 hours, turning 2 or 3 times. Remove chicken from marinade; reserve marinade. Arrange on rack over foil-lined broiler pan. Cover chicken with foil. Bake at [...]

Filet out the he middle portion from back to front. Marinate for one day in a mixture of salt and 5% vinegar until the surface of the fish is “cooked” (like seviche). Freeze overnight and then slice thin and serve. I didnt get the proportions of salt and vinegar but I am assuming that it [...]

In large pot, bring at least 3 qts water to a boil. Slowly add soba. When water returns to a boil, add 1/2 c cold water. Repeat steps of returning water to a boil and adding cold water 2 or 3 times, until the noodles are just tender (it will take 5 to 7 minutes [...]

Toast the nori, crumble, and set aside. Combine all sauce ingredients in a small saucepan and simmer for 30 seconds, stirring constantly. Remove from the heat and cool to room temperature. Beat the eggs in a lge. bowl. Add the flour and water and continue beating until you have a batter the consistency of pancake [...]

–OR– 18 Cockles or Clams

SAUCE 2 tb Sake 3 tb Mirin/rice wine or dry -sherry 3 tb Japanese style soy sauce 2 tb Sugar 2 ts Grated fresh ginger. Slice roast across grain into 1/4 inch thick slices. Combine miso, mirin, soy sauce, vinegar, sugar and sesame oil. Place beef in self sealing plastic bag; add marinade, turn bag, [...]