Goby time

Turned out nice again!

Some gobies were caught, killed and eaten.

Tenpura always crisps up nicer if you drain a bit of the oil on kitchen paper or if you are like me and not overly nice about things, old newspaper.  I try not to apply the batter too thick.  This evening we had a last-minute guest, and she  exclaimed at how good haze tenpura is (I suspect she has never eaten real Japanese mahaze before) and how the fish fillets rolled up in the hot oil.   This is a sign of quality not poor frying technique: it means the fish has never been frozen or overly-chilled.  Of course in this case the poor buggers were whizzing about in a bucket until about three hours previously.

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2 responses to “Goby time

  1. I`m living in Chiba and has been into charcuterie for the last 3 years. I have been trying to get Beef bung for the capocollo that I have curing, are they available if so can you supply with homepage of a source. Thanks in advance

  2. Hi Lawrence, Although hog and lamb casings are readily available, I have never seen beef bung for sale here in Japan. All the best, Adam

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