Hokkai at Home: Ebi-fry with white asparagus
Product used in this recipe
Introduction
Hokkai at Home with Peter (72) from Heiloo: “For my second carrier, I ran a small hotel in France. There weren’t many restaurants in the neighborhood so I decided to cook for the guests myself. Fortunately, I got a lot of positive feedback and soon most nights I was busy preparing dinner. One could say that cooking is a hobby that went out of hand. I only use fresh products, but since Hokkai Kitchen is one of my favorite restaurants, I became more curious about their freshly frozen products. I did not expect too much of it but now I am in fact very enthusiastic. The quality is phenomenal and I will surely use it more often! Another advantage during this period is that it’s very convenient to have a freezer full of healthy and tasty food, when I can go out only once a week to do the groceries.”Preparation
- First make the sumiso sauce. Heat 3 tablespoons of white wine vinegar and add 2 tablespoons of sugar and 4 tablespoons of miso. Stir well to avoid any lumps.
- Peel 4 white asparagus, remove the bottom 3 centimeters and cook for 7 to 10 minutes.
- Remove the ebi-fry from the freezer and place in the deep fryer at 180 ° C for 4 to 5 minutes.
- Meanwhile, prepare the tonkatsu sauce. Put 1 tablespoon of ketchup, 5 teaspoons of worcestershire sauce, 1.5 teaspoons of oyster sauce and 1 teaspoon of sugar in a small bowl and stir well.
- Serve as shown, with some toasted sesame seeds on top of the sumiso sauce.
