Japanese Tempura
Source of Recipe
Brenda-Lee Olson
Recipe Introduction
BigOven.com
List of Ingredients
KOROMO; (BATTER)
1 egg; beaten
1 cup COLD water
2 Tbsp dry white wine
1 cup gf flour blend
TEMPURA DIP
1 Tbls Dashi no moto (fish stock powder be sure to check gf status)
2 Tbls Mirin; or 1 Tbls sugar
1/4 cup gf soy sauce (beef broth)
Ginger root; to taste
VEGETABLES AND FISH
* Choose a variety including pea pods, onion, pepper, carrots, zucchini, asparagusetc.
Recipe
1) Slice the vegetables thin so they can be fried in a short time;
2) You will need a deep, thick-walled pan (a wok is OK) filled about 1 inch deep with peanut oil (try other types of oil if you like, but never add lard or shortening);
3) Deep-fry in small batches so you can maintain the temperature of the oil; and finally
4) tempura-fry vegetables at 340F and fish at 360F.
5) Koromo (batter)] Using cold water (about 40F) is a must. This keeps the batter from becoming sticky. When you add the flour, whisk quickly just to mix it in evenly. Sticky batter results in oily tempura.
Method:
Beat the egg and mix with water. Add flour and whisk quickly. [Tentsuyu (tempura dip)] 1 tablespoon dashi no moto in 1 cup of water, boiled for two to three minutes 2 tablespoons mirin. You can replace this with 1 tablespoon sugar 2 tablespoons sake or dry white wine 1/4 cup soy sauce ginger root to taste, freshly grated (optional) After you boil the dashi, turn off the heat and add the rest of the ingredients.
[Vegetables & Fish] (ingredients and preparation suggestions)
Carrots, cut into thin sticks (i.e. 1 1/2 inches long)
Onions, sliced Green pepper, cut into rings or any way you want
Eggplant, thinly sliced
Broccoli, prepared as for a for salad
Green onions,
Zucchini, thinly sliced
Mushrooms, halved, or whole if small
Green beans, halved lengthwise, or whole
Asparagus, bite-sized (deep-fry 3 or 4 sticks together)
Butternut squash, bite-sized thin slices Okra, halved lengthwise
Snow pea pods,
Directions: Heat the oil to 340F or 360F. Dip the vegetables or fish in the batter and place them in the oil. If it is difficult to handle the vegetable chunks, you may use a tablespoon to drop them in. Do not fry too much at a time, in order to maintain the temperature. Take the tempura out of the oil just when the batter gets SLIGHTLY brown. Vegetables usually take less than two to three minutes.
Remember: the thinner the vegetable, the faster it cooks.
Serve with tentsuyu (tempura Dip).
Tempura is also served with rice. This is called ten-don. Put warm rice in a bowl or on a plate and place tempura on top of the rice. Pour on two or three tablespoons of tentsuyu.
Another popular way of serving tempura is over a bowl of noodles. This is called tempura-udon or tempura-soba, and it is traditional Japanese fast food.
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