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Japanese Cuisine
Assorted Tempura
   
 
 

Prep Time: 60 minutes

Ingredients:

Batter (Koromo)


Using cold water (about 40F) is a must. This keeps the batter from becoming sticky. When you add the flour, whisk quickly just to mix it in evenly. Sticky batter results in oily tempura.
1 egg, beaten
1 cup COLD water
2 tablespoons dry white wine
1 cup flour
Beat the egg and mix with water. Add flour and whisk quickly.

Tempura dip (Tentsuyu)

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.

Vegetables & Fish

ingredients and preparation

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
Dredge fish in flour before dipping in batter.

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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