Mags'
and Yamakawa's tempura treats
by Anne-Louise Mazzafiore |
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| Yamakawa
and Mags |
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After
spending six years in Hong Kong, Mags Harley is back home in Caton.
She made some great friends and picked up some exciting new things
to cook whilst she lived over there. Alongside her Japanese friend
Yamakawa, she showed us how to make sushi and tempura. It's easy,
it's fun and it's healthy!
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Listen
to Mags and Yamakawa on Cookin' Good Food |
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| A
bamboo mat to roll your sushi on. Just put a layer of boiled
rice (mixed with sugar and rice vinegar), put a layer of smoked
salmon on top, roll it tightly, cut it into small servings.... |
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and you've got beautiful sushi! |
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| Now
get practising with your chopsticks. Remember to keep
the bottom stick still. |
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Onto
the tempura, a light batter made with an egg, oil, plain
flour and iced water. Dip your favourite vegetables
in or try some new ones ....
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maybe a kabucha (Japanese pumpkin)... |
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| ....or
the more exotic rencon (lotus root). |
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| Once
the vegetables are coated in batter and then dipped into flour,
it's into hot oil to fry until golden brown. |
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| Serve
with pickled ginger.... |
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and a dipping sauce made with grated white radish and ginger. |
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| Splash
out on a fancy pair of chopsticks, there are some lovely ones
to choose from! |
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| Then
get stuck in! |
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| Prepare
a side salad made with melon carved into tiny fish shapes, fresh
herbs, seaweed and sweet peppers. |
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| Have
a nibble on some Japanese rice crackers. |
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| Then
wash it all down with some green tea. |
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