Light and Airy Japanese Tempura with Tentsuyu Dipping Sauce

After ramen, tempura is probably one of the most famous Japanese foods outside of Japan. Lightly battered and fried seafood, sweet potatoes, mushrooms, asparagus, green beans, kabocha pumpkin and whatever else you can imagine are dipped in a sauce and enjoyed with an airy crunch. In Japan, there are entire restaurants devoted to making only tempura, but you can easily recreate Japanese tempura in your own kitchen with a few simple ingredients.
Continue reading “Light and Airy Japanese Tempura with Tentsuyu Dipping Sauce”

Advertisements

Cozido

Fall is creeping in with crisp and cooler evenings.  Kitchens warmed with simmering stews and soups are quintessential classics.  This is a Brazilian take on “boiled dinner” or stew.
Assorted vegetables and meats are slowly cooked tender and served together with  Pirão (farofa/cassava flour mixed with hot broth).

Ingredients:

Beef Chuck

Assorted salted pork cuts

Smoked Sausage (such as Polish)

Potatoes

Pumpkins

Chayote Squash

Okra

Beets

Cabbage

Plantain

Carrot

Farofa

Boil Meats until tender at least 3 hours.  Boil Vegetables beginning with longest cooking time (ie Potatoes) until tender.  Add Farofa to a skillet and simmer with broth from the cooked meats until creamy.  Serve meats and vegetables on a large platter with Pirão on the side.

Muito Bom!