Calories: 179kcal Protein: 12.8g Fat: 7.7g Carbohydrates: 14.1g
■Ingredients per serving (g)
- fresh codfish …… 60
- flour (to coat codfish) …… 1
- eggs …… 3.5
- water（for batter） …… 6
- flour（for batter） …… 5
- oil for frying (absorbed amount) …… 7
- onion …… 10
- shiitake mushrooms……10
- bamboo shoot (water cooked)…… 10
- carrot …… 10
- green pepper …… 5
- red paprika …… 5
- parsley …… 2
- vinegar…… 4
- sugar …… 3.5
- soy sauce……3
- water (for soup stock) …… 50
- dried bonito shavings…… 0.5
- kelp …… 0.3
- starch……2.5
- water (for starch)……5
■Directions
- Cut onion in half and cut vertically into thin 5mm slices.
- Cut the shiitake mushroom caps into 2mm slices and cut the stem into thin vertical sticks.
- Cut the bamboo and carrots into 4cm length and 1cm width rectangles.
- Cut the green pepper into half, lay down, and cut into a 5mm width strips.
- Cut the red paprika into quarters and cut into 5mm width strips.
- Cut the stems off of the parsley and break into individual pieces. Use only the leaves.
- Flour the codfish.
- Separate the egg white and egg yolk and beat the egg white until white and foamy.
- Mix the egg yolk and water together in a bowl and after adding and mixing the flour for the batter, add the egg white from 8. and mix lightly to create an airy batter.
- Place the floured codfish in the batter and fry in oil heated to approximately 170℃ for 7 min.
- Make soup stock with dried bonito shavings and kelp.
- Put the soup stock, carrots, and bamboo in a pot and cook for 5 min. Then add the shiitake mushrooms, onion, red paprika and green pepper and cook for another 5 min.
- Add vinegar, sugar and soy sauce to season, and add water dissolved starch to thicken sauce.
- Place the fried codfish on a plate and pour sauce over top and decorate on the side with parsley.
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