# data[].attributes.body
Tempura are pieces or slices of meat, fish, and/or vegetables that have been covered in a special tempura batter and deep fried until they become crunchy and pale gold in colour.

If you enjoy crispy fried foods, then you will love tempura.

# data[].attributes.body
² cups vegetable oil for frying

¹ cup all-purpose flour

² tablespoons cornstarch

¹ pinch salt

¹ cup water

¹ large egg yolk

² large egg whites, lightly beaten

¹ pound medium shrimp, peeled and deveined, tails left on

# data[].attributes.body
Actually onigiri or rice ball, is Japan's number one comfort food. Onigiri are usually wrapped with nori seaweed and often contains a meat or vegetable filling. Much like sandwiches in the West, onigiri are portable and readily available in supermakets and convenience stores across Japan. However onigiri is not sushi!

# data[].attributes.body
Sushi is a Japanese dish featuring specially prepared rice and usually some type of fish or seafood, often raw, but sometimes cooked.

And though you might automatically associate the word sushi with raw fish, it's actually the rice that is the most important ingredient.

# data[].attributes.body
1 ⅓ cups water

⅔ cup uncooked short-grain white rice

3 tablespoons rice vinegar

3 tablespoons white sugar

1 ½ teaspoons salt

4 sheets nori seaweed sheets

½ pound imitation crabmeat, flaked

1 avocado - peeled, pitted, and sliced

½ cucumber, peeled, cut into small strips

2 tablespoons pickled ginger

# data[].attributes.body
Step 1: Make the Sushi Rice
Step 2: Handling Sushi-Grade Fish
Prepare the Fillings: Crab and Tuna
Step 3: Form the Maki
Step 4: Roll the Maki
Step 5: Cut the Maki

# data[].attributes.body
1) 2 cups of round grain rice (paella type)
2) 2 and 1/2 glasses of water
3) 2 sheets of nori seaweed1 teaspoon salt
4) 1/2 glass of water

# data[].attributes.body
Ramen is a Japanese dish of Chinese origin. According to different versions, they were born in the 19th century, when Japan opened its borders to the world, which allowed the entry of Chinese cuisine. Chinese noodle soup became very popular. Today, chūka soba or simply ramen is used, which is one of the most popular terms.

# data[].attributes.body
1 leek (only the green part)
1 small onion (or 1/2 large)
4 slices of fresh ginger
1/2 carrot
4 garlic cloves
2 eggs
1 Pork rib (can be another part)
Rice noodles (may be others)
1 Glass of Soy Sauce
1 Tbsp. of sake (me: vodka)
3 Tbsp. of mirin (me: sweet white wine)
2 tsp. of sugar
1 green onion
Salt

# data[].attributes.body
1. Use freshly cooked rice
2. Wet and salt your hands
3. Give just enough pressure
4. Identify your rice ball with a filling
5. Wrap the nori before you eat

# data[].attributes.body
1. Separate the pork rib from the bone. Put the bone in a pot with water to boil. When it changes color, remove it and wash it with cold water.
2. Place in a pot with water: the pork rib bone, the leek (reserve 1 of the leaves), 3 crushed garlic cloves, 3 slices of ginger, the onion and the carrot. Add salt. Boil 1 hour over low heat.
3. Brown the pork rib (the boneless part) in a pan, on both sides. Once golden, add it to the pot and leave it for 10 minutes.
4. Boil the 2 eggs in water with a splash of vinegar. Leave 6 minutes in total… no more than that! Cool and peel.
5. Put the soy sauce, mirin, sugar and sake in a separate pot.
6. Add the crushed garlic clove, the slice of ginger and the leek leaf that we had reserved. Cook over low heat and turn off when it boils.
7. Marinate the pork and the whole and peeled eggs in this sauce. Minimum 1/2 hour.
Cook the pasta as directed on the package.
8. Serve: place 3-4 tablespoons of the soy sauce from the marinade on the plate. Add the portion of noodles in the center and broth of the soup until completing half the plate. Put on one side the pork, cut into thin strips. In the other, an egg broken in half (the yolk should be almost runny). Rain with the green onion cut very finely and in a chamfer.

# data[].attributes.body
1. Gather all ingredients.

2. Heat oil in a deep-fryer to 375 degrees F (190 degrees C).

3. Whisk flour, cornstarch, and salt together in a large bowl; make a well in the center.

4. Pour water and egg yolk into the well and mix just until moistened; the batter will be lumpy. Stir in egg whites.

5. Dip one shrimp at a time into the batter to coat, but do not batter tails.

6. When three shrimp have been battered, carefully place them into the deep fryer and fry until golden brown, about 1 1/2 minutes.

7. Remove with a slotted spoon and drain on a paper towel-lined plate. Repeat with remaining shrimp, battering a few at a time while the previous batch is cooking.