Wednesday, October 22, 2008

Tempura

Hi! Today, it's little bit cloudy but still nice outside!

Nothing special, but I will write how to make tempura because I had a request to translate one of my recipes which needs this recipe!

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Tempura

Difficulty: Easy
Time: 20min+
Number of servings: 4

Ingredients:
vegetables of your choice (eggplant, carrot, pumpkin, sweet potato, renkon (lotus root), green pepper, shitake, shiso, etc...)
seafood of your choice (shrimp, fish, squid, etc...)
--Tempura Batter
* 1 egg
* ice water
* 1 cup (200cc) all purpose flour
--Tentsuyu (tempura dipping sauce)
* 1 cup (200cc) dashi broth (using packaged dashi powder saves time)
* 4 tbsp. mirin (sweet sake)
* 4 tbsp. soy sauce
vegetable oil
grated daikon radish
salt and sudachi (or lemon) if desired

Directions:
1. Prepare vegetables and seafood before frying. I will explain how to for shrimps: Use beheaded shrimps. Shell shrimps (leave their tails), remove spine, and make incisions in their stomach side to straighten them.
2. Tentsuyu: In a pan, bring dashi broth, mirin, and soy sauce to a boil.**
3. Tempura Batter: Beat an egg and add ice water to make them 200cc. (Be sure to use ice water!) Pour the mixture into a large bowl, sift flour in and mix lightly. (Do not overmix!)
4. Heat vegetable oil in a deep pan to 180~190C (340~350F).
5. Lightly dip the ingredients in the batter and fry them immediately until golden and crisp. Drain tempura on a rack or a sheet of clean paper towel. (Do not fry too many at once.)
6. Serve with tentsuyu and grated daikon radish. Or salt and sudachi (or lemon) is good, too!

Tempura is best served hot!

**For tentsuyu, you can use Yamasa's Konbu Tsuyu (3 times concentrated Konbu kelp seaweed soup stock). You just need to dilute it with hot water as directed on the package. This product is very convenient and it is available overseas!
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Yesterday, I wasn't able to stay up. Maybe because I work out seriously this week! Hope I have some improvements.

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8 comments:

  1. I love tempura,specially ebi tempura,even it's not good for my allergies.
    But here in davao,we have also tempura,but not good...

    ReplyDelete
  2. Hey Ochi,

    A wonderful recipe, I'll have to make more to go with my beef vegetable soup today! I have lots of cabbage,

    I use it in my vegetable soups too! It's been cold here, high today 47!

    ReplyDelete
  3. thank you!!!
    i love it..
    ありがとうございます。。

    ReplyDelete
  4. Hi merce!

    yes Yes YES!!! I love ebi, too! It's my favorite. I am sorry to hear that you are allergic to ebi. You have a lot to eat in Japan, the next visit!

    ReplyDelete
  5. Ohayo jo!

    While I'm writing this, I thought about you ;)
    It's not that cold here, but I think I caught a cold at work... I need to cure before it gets worse. Stay warm, jo!!!

    ReplyDelete
  6. どういたしまして sermoon!
    I just visited your blog but I couldn't read your language.
    But I found you live in Kobe ;)

    ReplyDelete
  7. Hi Ochi San!thank you so much for visiting my husband's blog.

    Have a nice day and take care!

    ReplyDelete
  8. You're welcome merce!
    Say hello to him ;)

    ReplyDelete

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