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Measure Spoon

Tablespoon 15mL
Teaspoon 5mL
Cup 200mL

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Flounder Yasai-Ankake

<Ingredients>
Recipe's condiments Bamboo shoots
Flounder / Turbot Carrots
Shiitake mushrooms Corn starch
Kikurage  

Deep fried Flounder / Turbot serve with vegetables and thick starchy sauce.
The taste differs by what vegetable you use.

   Recipe

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Recipe & Recipe's condiments
8  Dashi jiru[?]
1  Soy sauce-Usukuchi [?]
1  Hon-Mirin [?]
1  Sake [?]
 
 

 Directions:

  
 
If you are using dry shiitake, soak it in water until soft.
Cut all vegetables into small size.
Boil bamboo shoots for about 2 minutes and put in cold water.
Put all the Recipe's condiments and vegetables in a pot and heat it up.
Boil for 1 minutes. Add the dissolved cornstarch and thicken the sauce.
Coat cornstarch on a Flounder.
Heat up the oil. (Oil temperature)
Fry the Flounder pieces a few at a time until cooked.
Drain the oil off the fish and dish it up.
Pour the sauce over the fish.


If you fry a lot of fish at a time, it will be bad taste and looking.
 

 

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