TEMPURA | |||||||||||
Ingredients : | |||||||||||
4 Prawn | Batter : | ||||||||||
4 Squid | 1 Egg | ||||||||||
4 Filet Fish | 2 cups Flour | ||||||||||
1/4 Pumpkin | 2 cups cold water | ||||||||||
2 Nasu (Small Eggplant) | |||||||||||
1/2 Gobo (Burdock Root) | Tempura Dipping Sauce : | ||||||||||
4 Fresh Shiitake | 1 cup dashi | ||||||||||
4 Oba (beefsteak leaves) | 1/4 mirin | ||||||||||
8 Shishito (spicy green pepper | 1/4 cup soy sauce | ||||||||||
Small Lotus root | 1 cup grated daikon (radish) | ||||||||||
grated ginger as desire | |||||||||||
Oil | |||||||||||
Preparation : | |||||||||||
Vegetables | |||||||||||
1. Pumpkin: remove seed, peel skin, cut into bite size peices. | |||||||||||
2. Eggplant: without removing the skin, cut tip off, cut lengthwise. Cut halves into strips. | |||||||||||
3. Gobo: Clean well. Remove skin with the back of a knife. Cut in strips. Soak in water. | |||||||||||
4. Shitake: Remove stem, Score a X on the inner side. | |||||||||||
5. Shishito: To prevent them from exploding, cut hole. | |||||||||||
6. Lotus Root: remove skin. Cut into 6-7 mm strips. | |||||||||||
7. Wash beefsteak leaves and dry | |||||||||||
Seafood | |||||||||||
1. Shrimp: remove shell, head, spine. | |||||||||||
2. Kisu: Remove skin and bones. Cut into bite size pieces | |||||||||||
3. Squid remove skin, score back a few times cut into 4 to 5 cm pieces | |||||||||||
Tempura sauce | |||||||||||
Right before serving, add daikon oroshi, ginger to taste | |||||||||||
How to Make: | |||||||||||
1. Make Tempura Batter: | |||||||||||
Mix egg add ONLY ice water to insure crippiness. Use 1:5 ratio, egg to water. | |||||||||||
Mix in sifted flour light but not completely with chopsticks. Make batter immedietly before cooking. | |||||||||||
2. Frying : | |||||||||||
In a heavy pan or skillet, Fill pan to about 75% capacity with oil. | |||||||||||
3. Heat oil to 160-180C . Check readiness of oil tempurature by dropping a bit of batter, | |||||||||||
if it floats to the top immedietly the oil is ready. | |||||||||||
4. Fry harder vegtables first. Avoid using too much batter. Only fry the inner side of shitake and shishito. | |||||||||||
Fry all other items on both sides. Fry 3-5 strips of gobo together. | |||||||||||
caution: | |||||||||||
Do not put too many pieces into the pan at one time. Keep it half full. The tempurature of the oil will | |||||||||||
decrease too quickly if too many pieces are added . | |||||||||||
5. When the outer edges look cooked, turn over. Repeat twice. Remove completed tempra and place | |||||||||||
on rack to drain excess oil. | |||||||||||
6. Cook vegatables first, then seafood. Before dipping fish in batter, dust with flour. Hold shrimp and | |||||||||||
fish by the tail when dipping. Turn over as each piece floats to the top. Small bubbles will form | |||||||||||
at this time. Remove to rack. Do not over cook. | |||||||||||
7. Tempura can be served either in individual portions or on a large platter. | |||||||||||
8. Place daikonoroshi and ginger into tempura sauce. | |||||||||||
Source :bob-an.com | |||||||||||
3.06.2009
Japanese Receipe_Tempura
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