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Tempura
By poisoneyes | June 21, 2008
Ingredients:
[Koromo (batter)]
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.
[Tentsuyu (tempura dip)]
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 suggestions)
-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.
Cooking time: 1 hour +
Servings: 4
