Japanese style tempura flattie tails

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Decided to go for a change of pace with a batch of flattie tails this time around. They generally get the panko crumb treatment in our house, but if you are up for a trip to Suzuran, the Japanese grocery, here is something a little different…

Ingredients

  • Flathead fillets
  • Japanese pickled cucumber (fridge section of grocery and keep for about a month)
  • Nori flakes
  • Shichimi Togarashi
  • Otafuku branded okonomiyaki sauce
  • 1 cup Medium grain rice
  • Frying oil

Tempura batter (you can buy the batter mixture in the supermarket or make it)

  • 1/2 cup cornflour,
  • 1/2 cup plain flour,
  • 1 egg (beaten),
  • 3/4 cup soda water (cold)

Here’s what you are chasing up at the Japanese grocers:

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Method

  1. Cook rice using ratio 1 cup grains to 1 1/2 cups water,
  2. To prepare the tempura batter,  place flours in a bowl and add beaten egg. Add soda water and stir until batter coats the back of a spoon.
  3. Place batter in the fridge for half an hour to chill (you may need to loosen it up with a little more water before you use it)
  4. Heat up the oil
  5. Dip the flattie fillets in the tempura batter and fry until golden.
  6. While the fish is frying, scoop out the rice into bowls
  7. Sprinkle the Shichimi Togarashi and nori flakes over the rice
  8. Lay the fish on top of the rice
  9. Drizzle with okonomiyaki sauce
  10. Top with more nori flakes and a handful of Japanese pickles
  11. Wash down with a frothy of your choosing!

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Enjoy!

Sea Sherpa

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