Itameshi Course
優異獎
Itameshi Course
This menu consists of a seafood pasta which uses shrimp as the main ingredient for the sauce, and a Japanese style karaage with special katsu sauce, hence the name "Itameshi", which takes inspiration from Japanese and Italian cooking styles.
In terms of complying with the principle of food conversation itself, both dishes makes good use of their ingredients and some of which can be used on each other. For example, oil from frying the karaage can be used on boiled pasta to keep the spaghetti slick, and the leftover bits from the frying process acts as a nice topping for both dishes as well.
Full-Shrimp Linguine
Ingredients: 500g linguine pasta, 20 cherry tomatoes, 1 small carrot, 1 onion, 25g garlic, 20 fresh shrimp, 15g tomato paste, 10g starch, 10g ketchup, 800-1L chicken broth
Cooking Procedures:
1. Mince the garlic, wash and cut the tomatoes and carrot into pieces and the onion into strips. Set aside for later use.
2. Decapitate the shrimps and squeeze the shrimp roe paste out out the heads and into a bowl, then peel the shrimp and leave the shrimp heads, shells, legs and tails in another bowl, then the shrimp meat in a third separate bowl.
3. Clean the saucepan, then toss in a dash of oil and fry the shrimp meat on high heat till they change color, then remove the shrimp and set aside.
4. Turn to medium heat and throw in the shrimp heads, shells, legs and tails and fry for a minute, then toss in 1/4 of the onion and 1/3 of the carrots. Fry for 2 minutes, then toss in the starch and tomato paste and fry for another 30 seconds.
5. Pour in the broth and cook on medium high heat for 10 minutes. Use this time to fry the karaage.
6. Separate the residue from the shrimp stock and cook it on high heat for another 10 minutes to reduce it into sauce. Use this time to fry the karaage.
7. Boil the pasta for 7-9 minutes.
8. After the pasta is finished boiling, take a ladle of pasta water and set it aside in a small bowl, then strain the pasta and use the oil from the karaage to slicken it.
9. Take the residue and shove it in a blender with some water, then blend it into a sauce as well.
10. Set aside the sauce in the saucepan into a bowl and clean the saucepan.
11. Lightly fry the garlic and onion till they change color, then toss in the rest of the carrots and tomatoes and fry for 2 minutes. Pour in the shrimp sauce from the bowl, the ketchup and the shrimp roe paste shortly afterwards.
12. Take a sieve and sift the sauce from the blender into the saucepan as well.
13. Set the pasta on a dish, and pour the sauce onto the pasta.
14. Toss the pasta so the sauce can coat all of it, and serve with karaage bits as garnish.
Special Blend Karaage with Katsu Sauce
Ingredients: 600g chicken thigh
Marinade: 2 tbsp soy sauce, 1 tbsp fish sauce, 1 tbsp Shaoxing wine, 2/3 tbsp mirin, 5g paprika, 3g mixed herbs, 3g black and white pepper, 5g garlic powder, 5g onion powder, dash of assorted pepper flakes, 1/3 tbsp smoked soy sauce, 1.5 tbsp sesame oil
Frying: 250g peanut oil, 70g potato starch, 70g fried powder, 3 eggs
Katsu Sauce: 20g Worcestershire sauce, 15g ketchup, 20g water, 15g yellow sugar
Cooking Procedures:
1. Tenderize and cut the chicken into bite sized pieces, then marinade it and let it rest.
2. Beat the eggs and set aside.
3. Mix the powder and starch together, set aside.
4. In a saucepan, heat the oil on medium low heat.
5. Take the chicken pieces, dip them in the egg and then the powder mix, then fry at medium low heat for 3-4 minutes, then take out and let it rest (Steps are to be repeated if saucepan cannot hold all pieces).
6. Take some of the oil for the pasta, then pour in some new oil and fry the karaage at high heat for 1 minute and 29 seconds.
7. Plate the finished karaage and store away the excess oil in a bowl, then clean the saucepan.
8. Throw all katsu sauce ingredients into the sauce pan and cook on low heat till the sugar has properly dissolved and the sauce is thick. Serve it in a small dish.
