JAPANESE COOKING  « TEMPURA »

Tempura is one of the most famous Japanese dishes among foreigners. It is usually eaten with plain white rice. It is also arranged to other dishes, for example, Tempura-noodles, Ten-don (rice topped with tempura) and so on. There are some points to make it well in the following directions. 

 

Ingredients (4 servings):

(a)  
   prawns 8 sweet potato 1
   egg plants 2 fresh Shiitake mushrooms 4
   lotus root 4cm long Shishito (small green peppers) 8
   grated Daikon about 4tbsps. vegetable oil 600g
(b)Coating (flour mixture)
   flour 120g egg 1
   cold water 240ml

(c)Ten-tsuyu (sauce dip)

   water 240ml Dashino-moto(Japanese powdered stock) 1tsp
   Mirin (sweet Sake) 60ml soy sauce 60ml

Directions:

  1. Peel the prawns, remove each vein with a toothpick, cut off tail tips and make slashes in a few places on the prawns' undersides to  prevent curling.

  2. Peel the sweet potato and cut into 5mm round slices.

  3. Cut the egg plants in half and make four or five slashes on them.

  4. Cut off the stem ends of the mushrooms and make cross incision on top.

  5. Peel the lotus root and cut into 1cm round slices.

  6. Make cuts lengthwise on the green peppers to keep from bursting in hot oil.

  7. Put the ingredients of (c) into a pan and boil.

  8. Mix the beaten egg and the cold water in a bowl, add the flour and mix them again lightly.

  9. Heat the oil to 170-180 c.

  10. Wipe all the ingredients of (a) dry, dip them  into flour mixture one by one and deep fry.

  11. Eat them after being dipped in the ten-tsuyu with grated daikon.

Notes:

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Asparagus, pumpkin, string bean, green pepper,   carrot, onion, fish, squid are often used for  Tempura.

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Ten-tsuyu in a bottle is sold at stores.

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Tempura flour for easy cooking is sold, too.