O_oFried Kenji Urai in Butter with Milk Gravy |
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I felt bad for putting up a superfluous photo of Kenji Urai so here's a recipe loosely based on him. Ingredients: 1 Green tomato a handful of fine yellow cornmeal (polenta) a handful of wholemeal breadcrumbs salt 1/8 tsp of cayenne pepper black pepper to taste 10gm butter (unsalted) oil for shallow frying Optional Gravy: 1+1/2 tsp of flour milk black pepper to taste, salt and a small amount of cayenne pepper Method: slice the tomato with a very sharp knife into about 1/2 cm slices (slice horizontally so that all of the sections of seeds are revealed in each slice) then salt both sides of the slices of tomato with a pinch of salt for each side. Leave the tomatoes for about five-ten minutes (this draws the juices from the tomato, so that it won't be soggy and it will be crispier). Mix the polenta and the breadcrumbs together with a bit of salt, black pepper, and the cayenne pepper. coat the slices of tomato by submerging the tomato in the mixture and pressing, this ensures that the crumb will adhere to the slices. Heat a frying pan to medium high heat and then add the butter and the oil. add the slices to the oil, make sure that they sizzle as they go on, if they don't the pan needs to be heated a bit longer. cook until both sides are browned and the tomato is easily pierced with a fork. If you want gravy for a condiment, add the flour to the leftover oil on medium high heat and mix until it is smooth and well incorporated. Turn heat to medium, then mix in milk one tablespoon at a time until the consistency is thick and saucy. Add the spices Serve hot, if the tomato gets cold and soggy, dry-fry them until hot. |
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