Yuzu Marinade Base for Tsukemono Crus Vegetables or Fried Chicken

Name: Yuzu Marinade Base for Tsukemono Crus Vegetables or Fried Chicken
SKU: NISAPY300A
Price: 3.45 EUR
Availability: OutOfStock

Ref : NISAPY300A

€3.45

Tax Included

€11.50 / L

Out-of-Stock

Did you know that the Japanese pickles, said Tsukemono appeared in Japan a long time ago, and this well before refrigeration. This was the usual process for keeping food.

Several techniques are used to make these delights: salting, vinegar brushing, misoping or fermentation, nukazuke using rice sound, sake lees, soy sauce ...

The Tsukemono are inseparable from Japanese gastronomy, which is essential to accompany all traditional meals, with rice and miso soup. They are appreciated for their unique and frequently used flavor as a filling or condiment.

Very many fruits and vegetables are manufactured according to these methods: cucumber, ginger, radish Daikon, cabbage, eggplant, shallot, small melons, plums. All kinds of vegetables and some fruits are used to make the Tsukemono, including Japanese Daikon radish, cucumbers, eggplant, carrots, cabbage.

Tsukemono's manufacturing techniques are even used to keep some fish, seafood and other meats. The basis proposed here is frequently used for the Hakusai No Sokusekizuke. It is a quick and easy preparation, composed of slightly salted hakusai cabbage, often mixed with carrots and cucumbers, and seasoned with Yuzu Zest, Konbu and Togarashi pepper.

The result is a cocktail of salt and crisp vegetables with a slightly spicy citrus flavor.

Description
Product Details

The Yuzu Marinade Base for Tsukemono Crus Vegetables or Fried Chicken is an easy way to prepare colorful accompaniments by simply marinating the vegetables of your choice.

Small simple and efficient recipe:

Cut 150g cubic cucumbers or washers, add 50g of cherry tomatoes and 50g sliced radish and place them in a zipped bag with 120 ml base marinade and close the bag by chasing the air.

Let stand flat for 3 hours and then enjoy. This base can also be used for boneless chickens to cook in frying. To do this, take 350g of boneless chickens, with skin, cut into pieces of about 20-30 g.

Place the meat in a zipped bag with 120 ml base marinade. Mix well and close the bag by chasing the air and let stand in refrigerator 90 mn.

Lightly flour the chicken pieces and pass them into beaten egg and frying a first time 2 minutes at 160-170 ° C. Let stand 3 minutes and redo Fry 2 minutes at 160-170 ° C. Your mouth bites will be incredibly juicy and tender.

Data sheet

Origin: Okayama, Japan
Capacity: 300 ml
Weight: 300 g
Packaging: PET bottle
Ingredients: water, reduced starch syrup, salt, high-fructose corn syrup, sugar, vinegar, 2% yuzu peel, 1% yuzu juice, flavor enhancers E621 and E635, soysauce (soy, wheat, salt), acidifier E330, flavoring, vitamin C, ginger powder, thickener E415.
Storage: Keep refrigerated after opening
Allergenic(s): soy, wheat