Lunch Bancho Hitomi - Ch. 8 - Sobameshi and wine for lunch in the Mediterranean of Kichijouji! Part Two

[MangaDex]

 

[friendly]

....I really wanna try making this dish. It sounds really good.....

 

[motokare]

....I really wanna try making this dish. It sounds really good.....

The Koshari? it looks simple when i google it. if you do try i have tip for the crispy onion though (cause i actually make this often as part of my kitchen staples... they very good for loads of stuff... as topping for stir fry, topping for salad, topping for rice porridge, onigiri... noodle soups/ramen... the list go on and on).
Instead of using just flour, use a mix of rice flour and cornstarch with a pinch of salt. fry in small batches, then let it sit on kitchen paper towel for a bit to drain the excess oil before keeping them in airtight container (if not they can go soggy real fast). then it can last for a while. Also, use SHALLOTS if you can, if not RED/PURPLE ONION. white/yellow onion will not work.

 

[friendly]

The Koshari? it looks simple when i google it. if you do try i have tip for the crispy onion though (cause i actually make this often as part of my kitchen staples... they very good for loads of stuff... as topping for stir fry, topping for salad, topping for rice porridge, onigiri... noodle soups/ramen... the list go on and on).
Instead of using just flour, use a mix of rice flour and cornstarch with a pinch of salt. fry in small batches, then let it sit on kitchen paper towel for a bit to drain the excess oil before keeping them in airtight container (if not they can go soggy real fast). then it can last for a while. Also, use SHALLOTS if you can, if not RED/PURPLE ONION. white/yellow onion will not work.

Woah, thank you!!!! That makes a lot of sense.... corn starch is great for a real crispy fry. And shallots is no problem, i cook with them a lot. Thank you!! o7

 

[motokare]

Woah, thank you!!!! That makes a lot of sense.... corn starch is great for a real crispy fry. And shallots is no problem, i cook with them a lot. Thank you!! o7

Another thing, when you are slicing the shallots, prepare a lot of absorbent material be it a clean kitchen cloth or kitchen paper towel. The shallots needs to be really dry in the whole process, if not they won't be crispy either. So if you wash them
1. Wash before slicing
2. As you slice, use the cloth or paper towel to dab them dry
3. When they in the super dry state drop in the flour mix, let it sit in the flour for around 15 mins (if the flour never get sticky in this stage, you know you dried your shallots right).
4. Heat the oil to really hot and when you drop the shallots into the pan, lower the heat to medium immediately
5. do not stir it often as this will cause the onion to absorb a lot of oil and become soggy. Only move the uncooked (white part) to be cooked in the hotter part of the pan when you see the ones on the edge are brown.
7. As with making crispy garlic/garlic oil, the moment the onion begin to turn a nice light brown (before reaching the very dark brown stage) turn off the heat to let the residual do the rest.

With this, your crispy onion will last a long time. Its a real great kitchen staple! Let me know how you did if you do! 😙