AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |
Back to Blog
Japanese fried ice cream11/24/2023 To make the tempura batter, mix flour with cold water. One with panko bread crumbs and another for the tempura batter. Repeat with remaining ice cream, working with one ice cream ball out of the freezer at a time. While wrapped in plastic wrap, gently press the cake into the ice cream to form a ball and freeze for 2 hours. Some of the cake may crumble but don't worry, just patch the areas. Use the plastic wrap to help bring the cake around the ice cream. Take one ice cream scoop out of the freezer and place it in the center of the cakes.Place a sheet of plastic wrap on the counter and lay 4 slices of loaf cake in a single layer while slightly overlapping.This will harden the ice cream before the next step. Line a small baking sheet with parchment paper, scoop out 4 balls of ice cream onto it, and freeze for an hour.The layer of cake acts a barrier between the ice cream and the hot oil. If you're in a pinch, soft white sandwich bread with the crust removed is a good substitute. I used Entenmann's butter loaf cake but any pound cake or castella cake will work. You can make restaurant quality tempura fried ice cream at home with just a few simple ingredients. It's a hot and cold dessert! The warm outer shell combined with the cold ice cream makes this a unique treat!.The prep time is only 20 minutes! Most of the time is spent waiting for the ice cream to harden in the freezer.It's made with simple ingredients! Fried ice cream may look like a complicated dessert but the ingredients are fairly basic.It wasn't until when I worked at my cousin's sushi restaurant that I had a behind the scenes look at how they made this whimsical dessert. I've only had tempura fried ice cream a handful of times at Asian restaurants and every time, I was intrigued at how they made this dessert without melting the ice cream!įried ice cream is typically served at Thai, Vietnamese, and Japanese restaurants. Add nori, microgreens, pickled ginger, bonito flakes, or sesame seeds, if you like.Tempura fried ice cream is an impressive dessert that is easier to make than you think! Creamy vanilla ice cream wrapped in pound cake, dipped in tempura batter and coated in panko bread crumbs for the ultimate crispy shell. Top each with a drizzle of mayonnaise and sauce. Keep covered and let it sit for about 30 seconds to finish cooking.Ģ. Cook for 1 1/2 to 2 minutes, or until all but a thin rim of white around each yolk is opaque. In the 12-inch skillet over low heat, heat the oil. Sheet nori, thinly shredded with a scissors (optional)ġ. Cook 3 more pancakes in the same way.Ĭup mayonnaise (Kewpie brand, if possible)Ĭup thinly sliced scallions (saved from pancake ingredients) Transfer to the baking sheet and keep warm in the oven. Turn and cook the other side for 3 minutes more. Cook for 3 minutes, or until brown on the bottom. With a metal spatula, press it into a flat round. In the 8-inch skillet over medium heat, heat 1 teaspoon of the oil. With a rubber spatula, fold the cabbage and scallions (save the garnish) into the batter. Gradually pour the egg mixture into the dry ingredients, whisking until smooth. In another bowl, whisk the water or stock and eggs until well blended.ĥ. In a bowl large enough to hold all the pancake ingredients, whisk together the flour, baking powder, salt, and sugar until blended.Ĥ. Set aside 1/4 cup of the green ends for the garnish.ģ. Slice the scallions thinly, including the green ends. Trim and discard the scallion ends and outer wilted layers. Have on hand an 8-inch nonstick skillet and a 12-inch nonstick skillet with a lid.Ģ. Line a baking sheet with parchment paper. Medium head green cabbage, finely shredded (6 cups)ġ. In a small bowl, stir together the ketchup, Worcestershire sauce, and oyster and soy sauces.Ĭup water or dashi stock (from a Japanese market) The real point is to rustle up something quick on a weeknight and then go to town with the toppings.ġ. Slice the cabbage as thinly as you can, or, if you like, borrow my cheat and buy a pack of thinly sliced coleslaw mix. Although the sauce and pancake flour are available ready-made, as with many dishes, your homemade version is best. An okonomiyaki sauce of ketchup, Worcestershire, oyster sauce, and soy sauce is mandatory, as is mayonnaise (Kewpie brand preferred) both add something slightly sweet, salty, and creamy to the pancakes. A simple weeknight solution is a fried egg. Toppings range from pork belly to dried shrimp, or whatever your imagination decides. The eggy batter, with shredded cabbage and scallions folded in, cooks into large golden cakes. Loosely translated, okonomi means "as you like" and yaki refers to grilling. They're made from a batter of flour, eggs, and shredded cabbage. These savory pancakes, based on the popular Japanese street food okonomiyaki, can be served for dinner. It's fun to change things up once in a while.
0 Comments
Read More
Leave a Reply. |