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| Tempura |
| 6 Servings |
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| Ingredients |
30 jumbo shrimp
1 ginger
1 daikon
1 yam
2 carrots
2 onions
2 egg plants (small)
2 bunches of broccoli
1 lb string beans
1/2 lb shiitake mushrooms
2 eggs
2 lb US flour (all purpose)
2 lb tempura ko (Japanese flour)
2 bottles of soy bean oil
1 C sesame oil
pinch salt and pepper
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| Method |
| Shell and devein the shrimp. Add a little salt and pepper. Bread with
flour and set aside.
Ground ginger and daikon.
Kimizu: Mix two egg yolks, 6 cups cold water and Tempura-Ko
(Japanese flour).
Cut yam, carrots, onions, egg plant and broccoli into pieces (2 by 3
inches). Cut the string beans three inches long.
Make the tempura sauce. Pour soy bean oil into a deep fry pan. Boil
until 250 degrees. Hold the tail of the shrimp, dip into kimizu and
shake back and forth. Drop the shrimp into the frying pan. Do the
same with the vegetables.
Use the chopsticks to scoop the kimizu and pour in the shrimp and
vegetables to make flaky.
Fry until the bubbles of the shrimp and vegetables disappear.
Serve immediately with bowl of tempura sauce on the side.
Serve with steamed rice. |
| Ingredients Tempura Sauce |
1 C dashi
1/4 C soy sauce
1/2 Mirin (Japanese cooking wine)
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