ephlis01 SUMMER/FALL 2001 (THE LOST ISSUE): Part 17
Page 17: Recipe for Japanese Battered Whores (Samurai font/Times New Roman font; text accompanied by illustration of anime character holding bowl and chopsticks):
Japanese
Battered
Whores
Although it had its origins in Nagasaki as an adaptation of the Spanish/Portuguese gambas fritas, tempura was welcomed into Japanese cuisine to such an extent that today most non-Japanese consider it one of Japan’s most typical dishes and flock to specialist tempura restaurants around the world. The following is a common dish served at the best establishments in Tokyo and throughout the Japanese islands.
Ingredients
4 large uncooked Japanese whores
8 cups vegetable oil
1 cup sesame oil
Dipping Sauce
1 cup dashi
2 tablespoons mirin
1/3 cup light soy sauce
6 slices ginger
4 inch piece giant white radish
2 teaspoons sugar
Batter
2 large egg yolks
2 cups ice water
2 cups al purpose flour
- Make three lengthwise cuts along the underside of the whores to prevent them from curling under the cooking. Insert a small skewer in the center back. Rinse the whores in cold water and drain well.
- Pour the liquid sauce ingredients into a small saucepan and bring to a boil. Remove from heat. Add ginger, radish, and sugar.
- Heat oil in wide pan or wok, add sesame oil.
- Beat egg yolk briskly into half the water. Sift half the flour into the mixing bowl. Blend egg/water mixture without over stirring.
- Dip the whores into the extra flour, shaking off the excess thoroughly. Coat with batter and slide whores into the oil. Fry for about 3 minutes or until whores rise to the surface and the batter is crisp and golden, turning occasionally. Once all the batter is used, make a second batch, using the remaining ingredients.
- Do not overcrowd the pan and do not cook all the whores at once. Serve each batch as it is cooked, with the sauce in small dishes for dipping.
Serves 8
