Nippn wheat flour for Gyoza, Okonomiyaki, Tempura, Dorayaki

A version proposes to replace the white cabbage with "Okonomi" pasta means "to its taste" and "yaki" translates as "grilled. This dish is proud of the gourmets in the cities of Hiroshima and Osaka.

The tempuras, introduced in Japan in the sixteenth century by the Portuguese in Nagasaki, are generally seafood or pieces of fish and slightly breaded and fried vegetables.

The choice of the flour composing the panure is essential because the result must be fine and crisp. The Dorayaki are traditionally composed of sweet bean paste placed between two small pancaked cakes. These cakes must have aerated, fondant, almost frothy texture.

Small paste recipe in Gyoza:

150g of flour, 100g Nippn wheat flour for Gyoza, 2g of salt, 10 cl of boiling water, 6 cl of cold water

① put the 2 flours in the salad bowl. Mix slightly and add hot water and mix with chopsticks until you get a friable paste.

② Add cold water, mix and knead on a table until the surface becomes smooth. Put the dough into the bowl, cover with a damp cloth and let stand for 30 minutes.

⑤ Cut the dough in half, rolling it in a stick and cut it into small pieces of 15g. Flatten the dough with the palm of the hand, sprinkle with flour and spread it to the rolling pin to get discs 8 cm in diameter.

Recipe for Tempura dough:

100g of Nippn flour, 1 egg, 15 cl of frothic water Beat the entire egg and add the sparkling ice. Add the flour and mix well. Dip your vegetables or seafood in and Fry at 170 ° C