Yukari’s TEM-MUSU (Tempura rice ball) 誰でも簡単天むすの作り方

Yukari’s TEM-MUSU (Tempura rice ball) 誰でも簡単天むすの作り方

Our Tenusu is done. It’s easy to make.
I do hope you make it for your packed lunch. Hello, everyone. I will make Tenusu (Tempura rice ball),
which is one kind of Japanese rice ball. Temmusu is prawn tempura stuffed
into a rice ball. It’s popular for packaged lunches in Japan
because it is easily carried around. Let’s make my Temmusu. The ingredients are here. Hot boiled rice, prawns, toasted nori laver sheets
and salt. Today, I’ll make dipping Tempura sauce. In Japan, there are Pre-coocked tempura dipping sauces called “Ten-tuyu”. You may use these instead. The ingredients for Ten-tuyu are here. Water, Mirin (sweet cooking sake),
dark colored soy sauce and dried bonito flakes. The ingredients for butter are here. Water, egg and cake flour. Let’s make my Tenusu together. First,
make the dipping sauce. Make the sauce strong-taste. Pour the Mirin (sweet cooking sake) to the pot. Pour the soy sauce. Pour the water. Turn on gas. After the liquid boils, add the dried bonito flakes. Reduce the heat to low Boil down for 2 or 3 minutes at this heat. Turn off the heat.
And wait another 3 minutes. Here,
3 minutes passed. Next,
strain the liquid. Place a paper towel on the strainer.
and strain the liquid through it. That’s a important point. When strain the Dasi liquid… Don’t squeeze out the liquid from wet bonito flakes. If you do so,
the liquid becomes bitter and turbid. My dipping sauce is done. Next,
Make the Tempura. Make the prawns clean. Remove the heads and peel away the shells. Leave the tail. Chop off the tips of the tail. Press out the moisture of the tail with the knife tip,
like this. If the moisture remains,
it will cause the oil to sputter. Next,
remove the vein to obtain good texture. Pluck the back of the prawns with a bamboo skewer. Pick off the blackhish vein, like this. In doing so,
the prawns has good texture. the prawn looks so clean,
it’s done. Make other prawn clean in the same way. Next,
make butter. Add the egg to the bowl. Pour the water. Stir the liquid. Add the cake flour. Stir the liquid leisurely. Don’t over-mix otherwise,
the batter will become sticky. Next,
fry the tempura. Now,
I fry the tempura. The oil temperature should be 340’F (180’C)
for fish and shellfish. When the liquid has reached 340’F (180’C)
the batter settles and comes to the surface without sticking to the pot’s bottom. Dip the prawn into the batter. Take care not to let the tail touch the coating. In doing so,
the tempura looks beautiful. Add the all prawns. Turn over once or twice. Take them out when they are crispy and golden. The prawn tempura is done. Next,
make rice balls (Onigiri). First,
Season the prawns with the sauce. Dip the prawns into the sauce we made for a minute. After they have good taste,
take them out to a tray. Next,
make an onigiri rice ball. First,
wet your hands with a little water. Spread a small amount of salt
over the palms. Hold the rice in your left hand. Put the tempura on it. Use the right palm to form a triangle.
Squeeze the rice like this. The main point in making a Onigiri rice ball
is using force for a quick moment. don’t roll the ball too tightly.
Otherwise, the rice ball will be too firm. Next,
wrap it with the laver. The sheets of laver has different sides. Wrap the laver around the rice ball
so that the coarse side is on the inside. It’s ready. And there,
our Tenusu is done. It’s easy to make.
I do hope you make it for your packed lunch.

★She is a absolute beginner. Please treat her with gentle patience.

Yukari’s TEM-MUSU(Tempura rice ball)

hot rice 8oz (240g)
prawns 4
Nori laver sheets 4(toasted)
salt, oil
For batter
egg 1
water 4/5 U.S.cup
cake flour 4/5 U.S.cup
For Tuyu(sauce)
dark colored soy sauce 1/5 U.S.cup
mirin (sweet cooking sake) 1/5 U.S.cup
water 1/5 U.S.cup
a handful of dried bonito flakes

誰でも簡単天むす

ごはん 240g
海老 4匹
焼きのり 4枚
塩、揚げ油
衣
卵 1個
水 1カップ
薄力粉 1カップ
天つゆ
濃い口しょうゆ 1/4カップ
みりん 1/4カップ
水 1/4カップ
削り節 ひとつかみ

■Background music■
crumu “promenade”
“curumu” is a healing music band in Japan.
buy:http://www.sazy.jp/pc/cd/
http://www.youtube.com/watch?v=TMz-ZJjy_Yw
Composition:Rei EGASHIRA
Violin:Dan NAKANISHI
Piano:Rei EGASHIRA
Official site
http://curumu.main.jp
http://nakanishi-dan.com/