In Japanese cuisine consists of food is cooked in a specific way based on the culture and tradition of Japan. The traditional cuisine of Japan comprises of rice with an emphasis on seasonal ingredients. The side dishes often consist of fish, pickled vegetables and vegetables cooked in broth. Fish is common in the traditional cuisine. It is often grilled, but it may also be served raw or dipped in a light batter and deep-fried.
Japanese cuisine has now become popular throughout the world. As of 2011, Japan has overtaken France in number of Michelin starred restaurants and has maintained the title ever since.
Refined flour (maida) (maida), for dusting 1/2 cup + for dusting
spinach leaves 8-10
green zucchini cut into fingers 1 small
yellow zucchini cut into fingers 1 small
red bell pepper deseeded and cut into fingers 1 small
rice flour 1/2 cup
cornflour 1/2 cup
Brinjal 1 medium
black pepper powder 1 teaspoon
Salt to taste
drinking soda 1/2 cup
Oil for deep-frying
Cut brinjal into thin slices.
To make batter, combine rice flour, cornflour, refined flour, pepper powder, salt and 1 cup ice cold water in a bowl. Whisk well ensuring that there are no lumps. Add drinking soda and whisk well into a pouring consistency batter.
Heat sufficient oil in a wok.
Dust spinach leaves in refined flour, dip in batter and coat well and deep-fry in hot oil till crisp. Similarly, repeat the procedure with brinjal slices, zucchinis and bell peppers. Drain on absorbent paper.
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