{"id":1101,"date":"2014-12-19T21:22:29","date_gmt":"2014-12-19T21:22:29","guid":{"rendered":"http:\/\/www.alternativanikkei.com\/?p=1101"},"modified":"2014-12-19T21:22:29","modified_gmt":"2014-12-19T21:22:29","slug":"tempura-de-chauchas-y-camarones-%e3%82%b5%e3%83%a4%e3%82%a8%e3%83%b3%e3%83%89%e3%82%a6%e3%81%ae%e3%81%8b%e3%81%8d%e6%8f%9a%e3%81%92","status":"publish","type":"post","link":"https:\/\/alternativanikkei.com\/2026\/tempura-de-chauchas-y-camarones-%e3%82%b5%e3%83%a4%e3%82%a8%e3%83%b3%e3%83%89%e3%82%a6%e3%81%ae%e3%81%8b%e3%81%8d%e6%8f%9a%e3%81%92\/","title":{"rendered":"Tempura de chauchas y camarones \u30b5\u30e4\u30a8\u30f3\u30c9\u30a6\u306e\u304b\u304d\u63da\u3052"},"content":{"rendered":"

Tempura es uno de los platos m\u00e1s famosos para poder conocer cada estaci\u00f3n, y este tempura de hoy es para la primavera, que disfrute el aroma de la primavera!\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/em><\/strong><\/h4>\n

Ingredientes<\/strong><\/p>\n

Chauchas japonesas en juliana\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 200g<\/strong><\/p>\n

Camarones crudos limpios en cubos\u00a0 20 unid.<\/strong><\/p>\n

Hongos frescos en fetas finitas\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 100g<\/strong><\/p>\n

Zanahoria rallada\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 50g <\/strong><\/p>\n

Cebolla en pluma\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1\/4 de cebolla<\/strong><\/p>\n

\u00a0<\/strong><\/p>\n

Para la masa de Tempura<\/strong><\/p>\n

Harina tipo 0000\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 250g<\/strong><\/p>\n

F\u00e9cula de ma\u00edz (maicena)\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 100g<\/strong><\/p>\n

Yema de huevos\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 2<\/strong><\/p>\n

Agua bien fr\u00eda\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 400cc<\/strong>\u3000<\/strong><\/p>\n

Sal\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 2 pizcas<\/strong><\/p>\n

\u00a0<\/strong><\/p>\n

Aceite caliente para fre\u00edr\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1 litro aprox.<\/strong><\/p>\n

Preparaci\u00f3n<\/strong><\/p>\n

    \n
  1. Mezclar todos los ingredientes para la masa, suavemente, y mantenerla bien fr\u00eda.<\/strong><\/li>\n
  2. Agregar las verduras y los cubitos de camarones en la masa, incorporarlos bien.<\/strong><\/li>\n
  3. Calentar el aceite a aproximadamente 170 grados.<\/strong><\/li>\n
  4. El tama\u00f1o de cada \u201ckakiague\u201d o tempura lo medimos con la mano, o con una cuchara. Mejor de a 4 \u00f3 5 unidades para cocinar una tanda, cocci\u00f3n aproximadamente 4 min.<\/strong><\/li>\n
  5. Sacarlos del aceite, dejarlos en reposo sobre un papel de cocina o una fuente con rejilla durante un minuto m\u00e1s o menos.<\/strong><\/li>\n
  6. Servir con sal. <\/strong><\/li>\n<\/ol>\n

    [box type=\u00bbsuccess\u00bb ]Importante! Cuando cocinamos el kakiague, darlo vuelta una sola vez, y no tocarlo mucho mientras se est\u00e1 cocinando. Para saber si est\u00e1 cocido, ver que el color de la masa est\u00e9 un poco dorado o tostado, y la masa tiene que estar crocante.[\/box]<\/p>\n","protected":false},"excerpt":{"rendered":"

    Tempura es uno de los platos m\u00e1s famosos para poder conocer cada estaci\u00f3n, y este tempura de hoy es para la primavera, que disfrute el aroma de la primavera!\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Ingredientes Chauchas japonesas en juliana\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 200g Camarones crudos limpios en cubos\u00a0 20 unid. Hongos frescos en fetas finitas\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 100g Zanahoria rallada\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 50g Cebolla en pluma\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1\/4 […]<\/p>\n","protected":false},"author":9,"featured_media":1102,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[34],"tags":[],"ppma_author":[976],"class_list":["post-1101","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomia"],"authors":[{"term_id":976,"user_id":9,"is_guest":0,"slug":"akira-takeuchi","display_name":"Akira Takeuchi","avatar_url":"https:\/\/secure.gravatar.com\/avatar\/085598b2fa1b1b093695709240a8b5aa228049d520959e8a2ac47c32d96f3c24?s=96&d=mm&r=g","1":"","2":"","3":"","4":"","5":"","6":"","7":"","8":""}],"_links":{"self":[{"href":"https:\/\/alternativanikkei.com\/2026\/wp-json\/wp\/v2\/posts\/1101","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/alternativanikkei.com\/2026\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/alternativanikkei.com\/2026\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/alternativanikkei.com\/2026\/wp-json\/wp\/v2\/users\/9"}],"replies":[{"embeddable":true,"href":"https:\/\/alternativanikkei.com\/2026\/wp-json\/wp\/v2\/comments?post=1101"}],"version-history":[{"count":1,"href":"https:\/\/alternativanikkei.com\/2026\/wp-json\/wp\/v2\/posts\/1101\/revisions"}],"predecessor-version":[{"id":1103,"href":"https:\/\/alternativanikkei.com\/2026\/wp-json\/wp\/v2\/posts\/1101\/revisions\/1103"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/alternativanikkei.com\/2026\/wp-json\/wp\/v2\/media\/1102"}],"wp:attachment":[{"href":"https:\/\/alternativanikkei.com\/2026\/wp-json\/wp\/v2\/media?parent=1101"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/alternativanikkei.com\/2026\/wp-json\/wp\/v2\/categories?post=1101"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/alternativanikkei.com\/2026\/wp-json\/wp\/v2\/tags?post=1101"},{"taxonomy":"author","embeddable":true,"href":"https:\/\/alternativanikkei.com\/2026\/wp-json\/wp\/v2\/ppma_author?post=1101"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}