{"id":98,"date":"2012-06-20T10:53:00","date_gmt":"2012-06-20T08:53:00","guid":{"rendered":"http:\/\/testmydd.wordpress.com\/2012\/06\/20\/cocina-japonesa"},"modified":"2018-12-17T11:29:56","modified_gmt":"2018-12-17T10:29:56","slug":"cocina-japonesa","status":"publish","type":"post","link":"https:\/\/www.estudiahosteleria.com\/blog\/cocina\/cocina-japonesa","title":{"rendered":"Cocina Japonesa"},"content":{"rendered":"<h2 style=\"background-color: white; color: #333333; font-family: 'Helvetica Neue Light', HelveticaNeue-Light, 'Helvetica Neue', Helvetica, Arial, sans-serif; font-weight: bolder; margin: .75em 0; padding: 0; position: relative; text-align: center;\"><span style=\"color: #990000; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: x-large;\">Tempura<\/span><\/h2>\n<div style=\"margin: 0; outline: none; padding: 0; text-align: justify;\"><span style=\"color: #333333; font-family: 'Helvetica Neue Light', HelveticaNeue-Light, 'Helvetica Neue', Helvetica, Arial, sans-serif;\"><span style=\"font-size: 14px; line-height: 19px;\">El pasado 13 de julio se celebr\u00f3 el <b>Monogr\u00e1fico de Cocina Japonesa<\/b> en el aula-cocina de nuestra delegaci\u00f3n de ESAH en Madrid. Hoy os presentamos la receta de la <b>Tempura<\/b>.<\/span><\/span><\/div>\n<div style=\"color: #333333; font-family: 'Helvetica Neue Light', HelveticaNeue-Light, 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 19px; margin: 0; outline: none; padding: 0; text-align: justify;\"><\/div>\n<div style=\"margin: 0; outline: none; padding: 0; text-align: justify;\">\n<div style=\"margin: 0; outline: none; padding: 0;\">\n<p><span style=\"background-color: white; color: #333333; font-family: 'Helvetica Neue Light', HelveticaNeue-Light, 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 19px;\">La tempura es una fritura que introdujeron los misioneros portugueses en Jap\u00f3n en el siglo XVII. Sin embargo, a lo largo del tiempo, por la fuerte influencia de la cultura gastron\u00f3mica japonesa, se ha convertido en uno de los platos japoneses m\u00e1s t\u00edpicos del pa\u00eds como Sushi, Sukiyaki, Yakitori, etc.<\/span><\/p>\n<h4><b style=\"color: #333333; font-family: 'Helvetica Neue Light', HelveticaNeue-Light, 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 19px;\">Preparaci\u00f3n de los productos.<\/b><\/h4>\n<div class=\"separator\" style=\"clear: both; text-align: center;\"><a style=\"clear: right; float: right; margin-bottom: 1em; margin-left: 1em;\" href=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2012\/12\/img_0940.jpg\" data-rel=\"lightbox-image-0\" data-rl_title=\"\" data-rl_caption=\"\" title=\"\"><img decoding=\"async\" loading=\"lazy\" src=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2012\/12\/img_0940.jpg?w=224\" width=\"148\" height=\"200\" border=\"0\" \/><\/a><\/div>\n<div style=\"margin: 0; outline: none; padding: 0;\">\n<ul>\n<li><span style=\"background-color: white; color: #333333; font-family: 'Helvetica Neue Light', HelveticaNeue-Light, 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 19px;\"><u>Langostino<\/u>:<\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<ul>\n<li><span style=\"background-color: white;\">Cortar la cabeza, pelar y limpiar.<\/span><\/li>\n<li><span style=\"background-color: white;\">Hacer 3 \u00f3 4 cortes en los tendones de la parte interior del langostino para que se quede derecho.<\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><span style=\"background-color: white; color: #333333; font-family: 'Helvetica Neue Light', HelveticaNeue-Light, 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 19px;\"><a style=\"margin-left: 1em; margin-right: 1em;\" href=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2012\/12\/pasos.jpg\" data-rel=\"lightbox-image-1\" data-rl_title=\"\" data-rl_caption=\"\" title=\"\"><img decoding=\"async\" loading=\"lazy\" class=\"alignleft\" src=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2012\/12\/pasos.jpg?w=300\" width=\"320\" height=\"240\" border=\"0\" \/><\/a><\/span><\/p>\n<p><span style=\"background-color: white;\"><span style=\"color: #333333; font-family: 'Helvetica Neue Light', HelveticaNeue-Light, 'Helvetica Neue', Helvetica, Arial, sans-serif;\"><span style=\"font-size: 14px; line-height: 19px;\">\u00a0<\/span><\/span><\/span><\/p>\n<ul>\n<li><span style=\"background-color: white; color: #333333; font-family: 'Helvetica Neue Light', HelveticaNeue-Light, 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 19px;\"><u>Berenjena<\/u>:<\/span>\n<ul>\n<li style=\"list-style-type: none;\">\n<ol>\n<li><span style=\"background-color: white; color: #333333; font-family: 'Helvetica Neue Light', HelveticaNeue-Light, 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 19px;\">Cortar en ocho partes.<\/span><\/li>\n<li><span style=\"background-color: white; color: #333333; font-family: 'Helvetica Neue Light', HelveticaNeue-Light, 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 19px;\">Hacer 4 \u00f3 5 cortes en la piel.<\/span><\/li>\n<\/ol>\n<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/div>\n<div style=\"margin: 0; outline: none; padding: 0;\"><span style=\"color: #333333; font-family: 'Helvetica Neue Light', HelveticaNeue-Light, 'Helvetica Neue', Helvetica, Arial, sans-serif;\"><span style=\"font-size: 14px; line-height: 19px;\">El resto de las verduras no requieren una preparaci\u00f3n especial.<\/span><\/span><\/div>\n<h4><span style=\"color: #333333; font-family: 'Helvetica Neue Light', HelveticaNeue-Light, 'Helvetica Neue', Helvetica, Arial, sans-serif;\"><span style=\"font-size: 14px; line-height: 19px;\">Preparaci\u00f3n del rebozado.<\/span><\/span><\/h4>\n<div style=\"margin: 0; outline: none; padding: 0;\"><span style=\"background-color: white; color: #333333; font-family: 'Helvetica Neue Light', HelveticaNeue-Light, 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 19px;\">Echar un huevo en un bol con 1 litro de agua bien fr\u00eda, y remover sin que se haga espuma.<\/span><\/div>\n<div style=\"margin: 0; outline: none; padding: 0;\"><span style=\"color: #333333; font-family: 'Helvetica Neue Light', HelveticaNeue-Light, 'Helvetica Neue', Helvetica, Arial, sans-serif;\"><span style=\"font-size: 14px; line-height: 19px;\">Echar 400-500 g de harina bien refinada y batir sin que se quede pastosa (si la masa est\u00e1 pastosa, el pescado o la verdura no se fr\u00eden bien porque el agua que contienen se queda atrapada dentro del rebozado).<\/span><\/span><\/div>\n<h4><img decoding=\"async\" loading=\"lazy\" class=\"size-full wp-image-10515 alignright\" src=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2012\/06\/tempura.jpg\" alt=\"tempura\" width=\"224\" height=\"300\" \/><\/h4>\n<p>Fritura.<\/p>\n<div style=\"margin: 0; outline: none; padding: 0;\"><span style=\"background-color: white; color: #333333; font-family: 'Helvetica Neue Light', HelveticaNeue-Light, 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 19px;\">La temperatura adecuada est\u00e1 entre 145\u00baC y 180\u00baC (se puede saber la temperatura adecuada, echando una gota de masa al aceite, cuando la temperatura es la correcta la masa se va al fondo y enseguida se pone a flote).<\/span><\/div>\n<div style=\"margin: 0; outline: none; padding: 0;\"><span style=\"color: #333333; font-family: 'Helvetica Neue Light', HelveticaNeue-Light, 'Helvetica Neue', Helvetica, Arial, sans-serif;\"><span style=\"font-size: 14px; line-height: 19px;\">\u00a0<\/span><\/span><\/div>\n<div style=\"margin: 0; outline: none; padding: 0;\"><span style=\"color: #333333; font-family: 'Helvetica Neue Light', HelveticaNeue-Light, 'Helvetica Neue', Helvetica, Arial, sans-serif;\"><span style=\"font-size: 14px; line-height: 19px;\">A la hora de retirar la fritura hay que subir un poco la temperatura para que escurra bien el aceite.<\/span><\/span><\/div>\n<div style=\"margin: 0; outline: none; padding: 0;\"><span style=\"color: #333333; font-family: 'Helvetica Neue Light', HelveticaNeue-Light, 'Helvetica Neue', Helvetica, Arial, sans-serif;\"><span style=\"font-size: 14px; line-height: 19px;\">\u00a0<\/span><\/span><\/div>\n<div style=\"margin: 0; outline: none; padding: 0;\"><span style=\"color: #333333; font-family: 'Helvetica Neue Light', HelveticaNeue-Light, 'Helvetica Neue', Helvetica, Arial, sans-serif;\"><span style=\"font-size: 14px; line-height: 19px;\"><u><b>TRUCO<\/b><\/u><\/span><\/span><\/div>\n<div style=\"margin: 0; outline: none; padding: 0;\"><span style=\"color: #333333; font-family: 'Helvetica Neue Light', HelveticaNeue-Light, 'Helvetica Neue', Helvetica, Arial, sans-serif;\"><span style=\"font-size: 14px; line-height: 19px;\">\u00a0<\/span><\/span><\/div>\n<div style=\"margin: 0; outline: none; padding: 0;\"><span style=\"color: #333333; font-family: 'Helvetica Neue Light', HelveticaNeue-Light, 'Helvetica Neue', Helvetica, Arial, sans-serif;\"><span style=\"font-size: 14px; line-height: 19px;\">Para que el langostino nos quede recto al fre\u00edr debemos cogerlo de la cola, mojarlo en el aceite y luego hacer unos movimientos como si quisi\u00e9ramos pintar y usar el langostino de pincel. Repetiremos este movimiento por el aceite varias veces y dejaremos el langostino en el aceite observando que queda lo m\u00e1s recto posible. La presentaci\u00f3n que os proponemos es esta:<\/span><\/span><span style=\"color: #333333; font-family: 'Helvetica Neue Light', HelveticaNeue-Light, 'Helvetica Neue', Helvetica, Arial, sans-serif;\"><span style=\"font-size: 14px; line-height: 19px;\"><br \/>\n<\/span><\/span><\/div>\n<div style=\"margin: 0; outline: none; padding: 0;\">\n<div class=\"separator\" style=\"clear: both; text-align: center;\"><a style=\"margin-left: 1em; margin-right: 1em;\" href=\"http:\/\/testmydd.files.wordpress.com\/2012\/06\/img_1005.jpg\" data-rel=\"lightbox-image-2\" data-rl_title=\"\" data-rl_caption=\"\" title=\"\"><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter size-full wp-image-10516\" src=\"https:\/\/www.estudiahosteleria.com\/blog\/wp-content\/uploads\/2012\/06\/tempura-2.jpg\" alt=\"tempura\" width=\"300\" height=\"224\" \/><\/a><\/div>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Monogr\u00e1fico de Cocina Japonesa. La tempura en la cocina japonesa.<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[409],"tags":[1252],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.11 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Cocina japonesa: Tempura<\/title>\n<meta name=\"description\" content=\"Monogr\u00e1fico de Cocina Japonesa. La tempura en la cocina japonesa.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.estudiahosteleria.com\/blog\/cocina\/cocina-japonesa\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cocina japonesa: Tempura\" \/>\n<meta property=\"og:description\" content=\"Monogr\u00e1fico de Cocina Japonesa. 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