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Tempura Japanese Way Recipe

Tempura Japanese Way recipe and other healthy snacks recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Tempura Japanese Way recipe  PDF

Koromo ( batter ) 1 Egg beaten
1 c cold water
2 tb Dry white wine
1 c Flour
Tentsuyu(dipping sauce) 1 tb Dashi no moto( fish stock)
1 c Water
2 tb Mirin( sweet rice wine )
Or 1 tbs sugar 2 tb Sake ( or dry white wine )
1/4 c Soy sauce
Ginger root to taste Vegetables and amp fish: E : Carrots, onions, mushrooms Peppers, zucchini, snow pea, Squash, eggplant etc. etc. okra Shrimps, crab, scallops, Squid, cod. etc. etc. Before you begin here a few essential tips to remember: youUll need a deep thick wall pan ( wok o.k. ), filled with 1 inch of peanut oil preferred ( Never lard or shortening ),slice vegetables thin enough for even cooking, fry in small batches and never crowd, and have the temperature of the oil from 340 for vegetables or 360 degrees for fish. Cold water in batter is a must to keep the flour from being sticky .Do a trial try of frying so youUll know how long vegetables or fish need to cook. Author did not mention poultry but I surmise it would be cooked as the fish is. Vegetables and fish were the initial things cooked this way in the history of tempura due to their trade with the Portuguese and Dutch merchants. Make the batter: Beat egg with water. Mi in flour and whisk quickly. Set aside. Make the tempura dip: Boil the dashi no moto ( this is a dried soup stock from fish or poultry usually contained in tea bag type of packing )in the water for 2 or 3 minutes. Turn off the heat and add all the remaining ingredients. Prepare the vegetables or fish but cutting into rings, strips, cubes etc. For fish, dredge in flour before dipping in batter. Vegetables are just dipped into the batter. Let e cess batter drip off with either fish or vegetables.( meanwhile you will have had the oil preheated in the pan to the right temperature for either fish or vegetables Drop into oil by hand or use a tbs for vegetable cubes. Take the vegetables or fish out of the oil when slightly browned. Serve the tempura with the Tentsuyu dip along with rice.Place rice in a bowl, top with tempura and a few tbs. of the tentsuyu dip. Or serve tempura over Japanese noodles ( soba ). Note all Japanese ingredients may be found readily in most supermarkets or gourmet grocers today. Also, there are other variations in frying tempura this is one basic historic method. Prior to using peanut oil, sesame seed oil was used mainly when tempura first became popular in Japan, over 400 years ago.

Tempura Japanese Way recipe and other healthy snacks recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
428 people have voted
Last Reviewed on 2018-08-15

Wednesday, Aug 15 2018 Download & Print Tempura Japanese Way recipe  PDF   Healthy Snacks recipes RSS   Thumsb up

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