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  • Japanese Abura-age – well my version of

Japanese Abura-age – well my version of

Posted on Jan 11th, 2014
by Brian Kennett
Categories:
  • Small Plate Recipes

Amy was eating, Jude had eaten. I was shopping for a party tomorrow and trying to think of lunch for Ollie, Mary and Glenda.

IMG_4468

I walked past the Japanese counter and expired some things that I thought would be lovely together , and in so doing I managed to create a new dish that is sort of Japanese by design. Japanese-style kangaroo snacks – made with pouches.

It seemed to kit the right button as all were consumed very quickly, with some looks of delight on faces.

I think it looks pretty damn good too on my new slates.

Nice!!!

This made enough for 10 pouches which fed 3 people;

  • 1 packet of deep fried bean curd pouches, or as known in Japan Abura-age
  • 1 piece of fresh octopus, I basically had one leg that I thinly sliced on an angle to have bite sized pieces
  • 1 packet of seaweed, I used Wakame from the sushi bar in the supermarket
  • 1 packet of white bait fish, or Shirasu
  • 1 packet of flying fish roe, or Tobiko
  • A knob of ghee (or butter), some oil, and a pinch of salt and pepper

Get a pan on a fairly high heat and melt the ghee with the oil.

Add in the octopus and the pinch of salt and pepper and fry for 2-3 minutes until they plump up. Move to one side of the pan and add in white bait to the other side of the pan and fry again for about 5 minutes together. Sort of ting and yang looking.

That is the only cooking element. The rest is plating. And it goes in order, so follow as below;

  • Take one Abura-age and open the pouch
  • Place 2 slices of your octopus in the bottom of the pouch
  • Add in some of the fried Shirasu up to the top of the pouch
  • Lay on some Wakame across the Shirasu layer
  • Sprinkle on some Tobiko on top of the Wakame

Finished 1, now repeat 9 more times.

You’ll see how I plated, I kept it very simple.

But still with the colours I think it looks absolutely amazing.

(Visited 8 times, 1 visits today)

Brian Kennett

Father of 3. All my kids are mixed, with English-Japanese, and English-Filipino - a recipe in the making there. I have been cooking since a small lad, as guided by my Nan and my Mum - gradually that morphed through exposure to Thai cooking from a lovely lady called Da in Margate. I used to hang out in her restaurant and watch the techniques. So the 1+1= greater than 2 occurred - Mum/Nan/Da - off I went in to the world of Asian cuisine. Moving to Asia in early 2000's clearly has brought that on somewhat - we travel continually, and eat locally and therefore have exposure to more and more new things. I have lived my dream and written a cook book whilst here, an amazing experience and all for a good cause too as I raised a lot of money for charity. My blog is now hopefully turning in to book number 2. Watch this space. I hope you enjoy my passion.

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Is Life a Recipe is all about food. It's my personal experiences from my travels across Asia, and beyond. You'll see reviews of restaurants, reviews of hawkers and coffee shops, reviews of countries, reviews of food stalls, my travel experiences and recipes that I have created following those experiences. My recipes are Asian in nature, recreations of food I have eaten, Asian fusion options, and supposed to be simple and fun. ENJOY!!!

Check out my recipe on ExMagazine

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