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LOCATION: Recipes >> Asian >> Tempura 01

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Japanese Tempura

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

carrots, onions, mushrooms, peppers, zucchini, snow pea, squash,
eggplant, okra
shrimps, crab, scallops, squid, cod

You'll need a deep thick wall pan (e.g. wok), filled with 1 inch
of peanut oil preferred. 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 you'll know how long vegetables
or fish need to cook.

Beat egg with water. Mix in flour and whisk quickly. Set aside.

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 excess batter drip
off with either fish or vegetables. Meanwhile, 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 spoon 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 tablespoons of the tentsuyu
dip. Or serve tempura over Japanese noodles (soba).

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10 of 12 people found the following review helpful:
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good tempura, December 2, 2004 - 03:04 PM
Reviewer: Jason from Oceanside, CA USA
It's not what it looks like, It's how it tastes I have use carrots, Onions, squash, and brocolli with this recipie They all come out realy good (yum yum) R/S Jason (A MAN who can cook)

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6 of 11 people found the following review helpful:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)
Dashi no "boil-o", December 5, 2004 - 01:25 AM
Reviewer: Anonymous from San Diego, CA
From what I learned about making dashi no moto from dried bonito flakes, it shouldn't be boiled, but heated gently.

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