Tempura
Tempura is a popular Japanese dish where seafood and vegetables are coated in a light, airy batter and deep-fried to perfection. It’s celebrated for its delicate, crispy texture and is often served with a dipping sauce.
Ingredients
- Tempura flour as per package instructions
- Cold water as per package instructions
- 8 large shrimp peeled and deveined
- 1 pkg Maitake mushroom make bite size
- 1 cup Green beans trimmed
- 8 Shiitake mushroom stems removed
- 1/2 cup Kabocha squash sliced
Kakiage
- 1/4 cup Corn kernels
- 1/4 cup Cut Okura
Dipping Sauce
- 1/2 tsp dashi powder
- 5 oz water
- 3 tbsp Soy sauce
- 4 tbsp Mirin
- 1-2 tsp Sugar
- Daikon radish grated (Optional)
Instructions
- Prepare the Batter: Mix the tempura flour with cold water as per package instructions. Remember, the batter should be cold and slightly lumpy.
- Prep the Ingredients: Clean and cut all your vegetables and shrimp. Make shallow cuts in shrimp to prevent curling
- Heat the Oil: Bring the oil in a deep fryer or large pot to 350°F (175°C).
- Dipping and Frying: Dip each ingredient into the batter, then gently place it in the hot oil. Fry until golden, about 2-3 minutes.
- Make Kakiage: Combine corn and okura with some batter. Spoon the mixture into the oil and flatten slightly to form fritters.
- Drain: Place the cooked tempura and kakiage on paper towels to remove excess oil.
- Make the Dipping Sauce: Combine dashi, soy sauce, mirin, and sugar in a saucepan. Bring to a simmer, then cool.
- Serve: Enjoy your Tempura and Kakiage with the dipping sauce, adding grated daikon if desired.