Japanese Tempura
INGREDIENTS
Koromo (batter) - Mix well
- 1 egg - beaten
- 1 cup cold water
- 2 tbs dry white wine
- 1 cup flour
Tentsuyu (tempura dip) - Mix
- 1 tbs dashi no moto in 1 cup of water - boiled for 2 to 3 minutes
- 2 tbs mirin (optional - use sugar)
- 2 tbs sake or dry white wine
- 1/4 cup soy sauce
- ginger root to taste - freshly grated (optional)
- Sweet potato yam
- 5 to 6 Shrimp
- Any vegetables or meat you wish to use may also be applied
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To prepare:
- Heat the oil to 340F or 360F
- Dip vegetables or shrimp in the batter and place them in the oil
- Remove when tempura turns slightly brown
- Place on paper towel to absorb oil
- Remove and place on decorative plate
- Serve with tempura dip
In Japan, restaurants specializing in tempura are called "Tempura-ya" and range from inexpensive fast food chains to highly revered and very expensive five-star restaurants. Many restaurants offer tempura as part of a set meal or a bento (lunch box). Link
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