Tempura Dinner
(from AmericnJewl’s recipe box)
Serve a traditional tempura dinner with steamed rice, green beans with soy sauce and grated ginger, and miso soup.
Source: http://www.bluetreegallery.com/bluetreehouse_recipe_tempura.html)
Categories: Japanese, fried, not tried
Ingredients
- You can use just about anything for tempura. We used eggplant, broccoli, zucchini, sweet potato, shrimp and white fish. All you have to do is cut your veggies, dip into batter and deep fry!
- Tempura Flour (or substitute with regular white flour)
Directions
-
Mix tempura flour and water per package instructions. Be sure to use very cold water. In fact, some people claim that it is best to use ice water. This is to prevent the batter from forming glutin and making tempura heavy and soggy. Mix until lumps are gone, but be careful not to over-stir.
-
Now we’re ready to fry. Heat your oil to about 350 degrees. To check the temperature, put a drop of batter in your heated oil; if it sinks halfway and then floats to the surface, the oil is the right temprature.
-
First, dip your ingredients in batter then deep fry until they are lightly golden in color.
-
To make traditional dipping sauce from scratch, you’ll need: dashi (soup stock), mirin and soy. Heat 1 cup of water and add about 1 tbsp. hondashi. Remove from heat and stir in 1/4 cup mirin and 1/4 cup soy.
-
Place the cooked tempura on paper towel to drain briefly, then eat it while it’s hot!