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!

---------------------------------
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!
---------------------------------

Yesterday, I wasn't able to stay up. Maybe because I work out seriously this week! Hope I have some improvements.

♥Please Subscribe to my YouTube Channel♥
http://www.youtube.com/ochikeron

♥Please "Like" me on Facebook♥
http://www.facebook.com/Ochikeron/

♥Follow me on twitter♥
http://twitter.com/ochikeron (English)
http://twitter.com/alohaforever (Japanese)

♥My Cookbook♥

Jack-o'-Lantern Bento

Hi! Today, the high is 75F (24C) but very hot at home in the room... I am sweating!

Guess what! On Saturday I again had body composition done at gym. Believe it or not, in another 4 weeks, I lost a pound of muscle and gained 0.6 pound of fat... I'm going a wrong way! An instructor told me that it could happen if I got used to work out! He says I need to concentrate on my menu... I thought I could get in shape if I go to gym and get it all done :( Nothing is easy!

Anyway, I am still losing the contests. I thought my Jack-o'-Lantern Bento was a good idea... It's face is an egg yolk. I drew the face by cutting nori sheet.



It was a busy day at work. I am drowsy now! Hopefully, see you tomorrow again ;)

Please click below and vote for me.

First Anniversary

Time flies! It's been already a year since I started this blog. I realized it few days ago.

Thanks all for coming, taking a look at my work. I really want to thank to those who always leave me some comments. I never thought of being this close to them because I am not the person who gets along with anybody...

This is my "Thank You Tart". I used edible roses ;)

Enjoy your day!!!

Please click below and vote for me.