Tempura ~japanese way
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Tempura ~japanese way
  Japanese    Appetizers  
Last updated 6/12/2012 1:26:20 AM. Recipe ID 60711. Report a problem with this recipe.
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      Title: Tempura ~japanese way
 Categories: Miscell, Ethnic, Appetizers
      Yield: 1 Servings
           Koromo ( batter )
      1    Egg beaten
      1 c  "cold" water
      2 tb Dry white wine
      1 c  Flour
           Tentsuyu(dipping sauce)
      1 tb Dashi no moto( fish stock)
      1 c  Water
      2 tb Mirin( sweet rice wine )
           Or 1 tbs sugar
      2 tb Sake ( or dry white wine )
    1/4 c  Soy sauce
           Ginger root to taste
           Vegetables & fish: EX:
           Carrots, onions, mushrooms
           Peppers, zucchini, snow pea,
           Squash, eggplant etc. etc.
           "okra "
           Shrimps, crab, scallops,
           Squid, cod. etc. etc.
  Before you begin here a few essential tips to remember: youUll need a
  deep thick wall pan ( wok o.k. ), filled with 1 inch of peanut oil
  preferred ( Never lard or shortening ),slice vegetables thin enough
  for even cooking, fry in small batches and never crowd, and have the
  temperature of the oil from 340 for vegetables or 360 degrees for
  fish. Cold water in batter is a must to keep the flour from being
  sticky .Do a trial try of frying so youUll know how long vegetables
  or fish need to cook. Author did not mention  poultry but I surmise
  it would be cooked as the fish is. Vegetables and fish were the
  initial things cooked this way in the history of tempura due to their
  trade with the Portuguese and Dutch merchants. Make the batter: Beat
  egg with water. Mix in flour and whisk quickly. Set aside. Make the
  tempura dip: Boil the dashi no moto ( this is a dried soup stock from
  fish or poultry usually contained in tea bag type of packing )in the
  water for 2 or 3 minutes. Turn off the heat and add all the remaining
  ingredients. Prepare  the vegetables or fish but cutting into rings,
  strips,  cubes etc. For fish, dredge in flour before dipping in
  batter. Vegetables are just dipped into the batter. Let excess batter
  drip off with either fish or vegetables.( meanwhile you will have had
  the oil preheated in the pan to the right temperature for either fish
  or vegetables Drop into oil by hand or use  a tbs for vegetable
  cubes. Take the vegetables or fish out of the oil when slightly
  browned. Serve the tempura with the Tentsuyu dip along with
  rice.Place rice in a bowl, top with tempura and a few tbs. of the
  tentsuyu dip. Or serve tempura over Japanese noodles ( soba ).
  Note all Japanese ingredients may be found  readily in most
  supermarkets or gourmet grocers today.  Also, there are other
  variations in frying tempura; this is one basic historic method.
  Prior to using peanut oil, sesame seed oil was used mainly when
  tempura first became popular in Japan, over 400 years ago.


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Recipe ID 60711 (Apr 03, 2005)

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