NIPPN wheat flour for gyoza, okonomiyaki, tempura, dorayaki

Name: NIPPN wheat flour for gyoza, okonomiyaki, tempura, dorayaki
SKU: NISNAFAR
Price: 6.10 EUR
Availability: InStock

Ref : NISNAFAR

€6.10

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€6.10 / Kg

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Japanese cooks are very rigorous when it comes to the quality of flours used in their preparations. NIPPN wheat flour offered here is particularly suitable for making gyoza noodles, okonomiyaki, tempura and dorayaki.

Gyoza, which originated in China, has become an icon of Japanese cuisine. It's a ravioli-style preparation, with thin dough stuffed with a dumpling of minced meat and vegetables.

Most popular filling consists of minced pork, chives, spring onions, garlic, cabbage, ginger, soy sauce and sesame oil. Gyoza is cooked in two stages, the first consisting of cooking on an oiled griddle to crisp the ravioli, then adding water and covering to finish the steaming process.

Okonomiyaki is a pan baked or griddled preparation of batter and white cabbage, topped with thin strips of pork belly or seafood (octopus, shrimp), cheese, spring onions... One version replaces white cabbage with pasta.

Okonomi” means ‘to taste’ and ‘yaki’ translates as ‘grilled’. This dish is gourmets pride in Hiroshima and Osaka. Introduced to Japan in 16th century by Portuguese in Nagasaki, tempura is generally seafood or pieces of fish and vegetables lightly breaded and fried. Choice of flour for breading is crucial, as result must be fine and crisp.

Dorayaki is traditionally made with sweet bean paste sandwiched between two small pancake-like patties. These patties should have an airy, melt-in-the-mouth, almost fluffy texture.

Description
Product Details

Recipe for gyoza dough discs:

150g flour, 100g NIPPN gyoza wheat flour, 2g salt, 10 cl boiling water, 6 cl cold water.

① Put the 2 flours in the bowl. Mix lightly and add the hot water, then mix with chopsticks until you get a crumbly dough.

② Add the cold water, mix and knead on a table until the surface becomes smooth. Return the dough to the bowl, cover with a damp cloth and leave to rest for 30 minutes.

⑤ Cut the dough in half, roll into a stick and cut into small 15g pieces. Flatten the dough with the palm of your hand, dust with flour and roll out with a rolling pin into 8cm-diameter discs.

Recipe for tempura dough:

100g NIPPN flour, 1 egg, 15 cl ice-cold sparkling water Beat whole egg and add ice-cold sparkling water. Add flour and mix well. Dip your vegetables or seafood in the flour and fry at 170°C.

Data sheet

Origin: Kanagawa, Japan
Weight: 1 Kg
Packaging: sachet
Ingredients: 100% wheat flour
Storage: Store away from light and moisture.
Allergenic(s): Wheat
Nutritional values: Per 100 g : energy 345 kcal (1464 kJ) ; fat 1,2g, of which saturates less than 0,5g ; carbohydrate 73,2g, of which sugars 0,7g ; dietary fiber 2,6g; protein 10g ; salt 0,013g.