Tempura Recipe - Tempura

Description

Make various kinds of fish and vegi tempura with this batter and sauce dip. It is best to have a deep fryer or deep pan of some kind.

Prep time

30 minutes

cooking time

10 minutes

Serving Size

4-6 persons

Ingredients

Batter: 1 egg, beaten 1 cup COLD water 2 tablespoons dry white wine 1 cup flour Tempura Dip: 1 tablespoon dashi no moto in 1 cup of water, boiled for two to three minutes 2 tablespoons mirin. You can replace this with 1 tablespoon sugar 2 tablespoons sake or dry white wine 1/4 cup soy sauce ginger root to taste, freshly grated (optional) After you boil the dashi, turn off the heat and add the rest of the ingredients. Tempura: Carrots, cut into thin sticks (i.e. 1 1/2 inches long) Onions, sliced Green pepper, cut into rings or any way you want Eggplant, thinly sliced Broccoli, prepared as for a for salad Green onions, (see mixed vegetable tempura -- kakiage) Zucchini, thinly sliced Mushrooms, halved, or whole if small Green beans, halved lengthwise, or whole Asparagus, bite-sized (deep-fry 3 or 4 sticks together) Butternut squash, bite-sized thin slices Okra, halved lengthwise Snow pea pods, whole Cod, bite-sized Shrimp, peeled, whole. Dip shrimp in the batter by holding the tail fin, and fry two or three at a time. Scallops, whole if small Crab, break shell and expose meat before dipping in batter Squid, sliced into rings or strips More ... be creative

Directions

1. Make the batter. Using cold water add the flour, whisk quickly just to mix it in evenly. Beat the egg and mix with water. Add flour and whisk quickly. Sticky batter results in oily tempura. 1 egg, beaten 1 cup COLD water 2 tablespoons dry white wine 1 cup flour 2. Make the dip. Boil the dashi, turn off the heat and add the rest of the ingredients. 3. Batter the vegetables and fish and fry in a light oil. Put flour on fish before dipping in batter.

Tags

Tempura     Japanese Food