Sunday, April 7, 2019

Tempura Moriawase (Assorted Tempura with Seafood and Vegetables Recipe) | VR180 Cooking | Japanese Recipe Video

I will show you easy and the best choices to make Tempura Moriawase 👍

Vegan/Vegetarian people can skip the seafood. Use Kombu Dashi broth for the dipping sauce💖

Tempura Moriawase (Assorted Tempura with Seafood and Vegetables)
Tempura Moriawase (Assorted Tempura with Seafood and Vegetables)

I used Pink Deep Fryer by Fujihoro:

Quick Tip: How to Store / Reuse / Dispose of Deep Frying Oil:


Tempura Moriawase (Assorted Seafood and Vegetable Tempura)

Difficulty: Easy
Time: 30min
Number of servings: 4 or more

vegetables of your choice (Okra, Maitake mushrooms, Kabocha (Japanese squash), sweet corn kernels, grape tomatoes etc...)
seafood of your choice (prawns, fish, squid, etc...)
--Tempura Batter
* 1 cup ice water
* 1 cup (120g) all purpose flour
--Tentsuyu (tempura dipping sauce)
* 200ml 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

1. Prepare vegetables and seafood before frying. I will explain how to for shrimps: Wash, peel (leave the tails) and devein the shrimps. Make 4-5 incisions (about 1/3 depth) in their stomach side to straighten them. Then cut off the tip of the tail and remove the water inside to avoid splatters when deep frying.
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 200ml liquid. (Be sure to use ice water not to activate the gluten) Pour the mixture into a large bowl, sift flour in and mix lightly. The batter should be lumpy, do not over-mix.
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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