Ebiten えび天
| Prefecture | Ehime (愛媛県) |
|---|---|
| Region | Shikoku |
| Japanese name | えび天（えびてん） |
| Reading | Ebiten |
| Home area | East Forecast |
| Main ingredients | I mean, shrimps, tofu. |
History and Origins
From the beach of the rich sea to the cove of the river, a small, five-inch sea creature called the blue shrimp has been well watered, and has been introduced to home cooking from old age. This shrimp can be cooked or baked, so it has a wide range of application for cooking, and it is widely popular from children to old. It was the "Skikiyaki" that crushed the shrimps into a shell and mixed them with tofu and white fish and fried them with oil. Today's "Skikiki" is a place where fresh bees, sea gulls, cod, and cod and a special tofu is added to the shrimp that has narrowed down the water. These are ground together by machine and tasted with salt and sugar. To make the best of the sweet taste of tofu and the smell of shrimp, salt is quite small and is much smaller than other crafts. I can do it by hand. While they are fried with vegetable oil, they are carried back and forth, looking at the burning surface.
When It Is Eaten
It was eaten as a fisherman's home dish, and we've been known for a long time for our love of fish. The seasoning product is ideal for winter home souvenirs and old age. The shrimps use their heads only to use their shells, leaving a dry, crushed shell full of calcium. The way they say, "This touch is good." If you bite me, it'll spread a soft flavor in my mouth.
How It Is Eaten
A product that is so well crafted on tofu, which is freshly prepared from the Inland Sea and steamed with hot oil. The soft taste and the jumble of teeth is characteristic of the softness of the tofu and the shrimp shell.
Recipe — Serves 4
Ingredients
- 200 g shrimp (頭尾除く)
- 1 blocks firm tofu
- Mix: 2 tbsp oil
- Mix: 2 tsp potato starch
- Mix: 1 tsp sugar
- Mix: 1/2 tsp salt
- Mix: 2 tbsp skim Milk
Method
- I'll quickly pour the tofu into the hot water and stick it with a frickin and put it in a bowl.
- Except for the little shrimp's head, tail, and spine, we will fold the knife with our skin on it and make it fine.
- Mix 2 together, add flavor A, and mix well until you have stuck it. I'll call the hood cutter.
- I'll round it to a half-millimeter and round it to six-millimeters and fry it with a 160-°C oil. When you round it, you put oil on your hand and round it, it won't stick.
More About Ebiten
The Slying shrimps
The nickname for the shrimps 'n flycatcher'. Aquarity. The shrimp fly is also referring to it. Akikiki - food produced in the Inland Sea area of Japan. The name of a variety show that was broadcast outside TBS. Three House Manager's mighty master.
It's not funny.
It's called the Tokyo High School of Public Japan. - The comic book that's featured in the monthly Compece. A.B.C.-Z - a rose show that's broadcast once a month in the TV Bear book.
Text adapted and translated from the Japanese Wikipedia article えび天 by its contributors, licensed CC BY-SA 4.0.
Dish data: Ministry of Agriculture, Forestry and Fisheries (MAFF), “Uchi no Kyodo Ryori” (Our Regional Cuisines) database, used under the Public Data License (PDL1.0); translated and adapted from the Japanese original.