Hours
Monday - Wednesday
4:00 pm - 12:00 am
Thursday - Sunday
12:00 pm - 12:00 am
Meals Served
Lunch
Dinner
Late Night Dining
Cuisine
French
Japanese
Sushi
Thai
Dining Information
BYOB
Heart Smart Meals
Take Out Meals
Vegetarian Meals
Dancing
Dance Lessons
Additional Services
Bed & Breakfast
Catering
Full Service Catering
Private Parties
Attire
Casual
Reservations
Not Required
Smoking
No Smoking
Credit Cards
Visa
Master Card
Checks
Not Accepted
Website
www.lechampignon-tokio.com
For a truly unforgettable dining experience, visit Le Champignon de Tokio and remember to use your American Express® Card.American Express

Le Champignon de Tokio

122-124 Lombard Street
Philadelphia, PA 19147
Phone: 215-922-2515
Fax: 215-922-7181

 Le Champignon de Tokio
Tempura
6 Servings
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
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)