Today Recipes Tempura

The crispy Tempura,  is most welcomed Japanese food in Japan. It is normally deep fried with vegetables and seafood. Depend on personal likes, you can actually fried with other ingredients to create your own creative Japanese Tempura Recipes. I love tempura very much and it is also most impressed dishes for me. I had hard time with this Japanese recipe where the taste was not what I expected. After a few trying, it is much more better now   And now, I even try to create new recipes such as banana tempura, bitter-melon tempura that cannot find out there in Japanese restaurant.
“Bitter First Before Sweet” — That’s what I believe in!

Japanese Recipes – Tempura

Common Ingredients (Seafood and vegetables)

*Shrimps, Squids, Fish pieces, Green pepper, Eggplant, Potato, Kabocha (Japanese pumpkin), Shiitake Mushrooms Renkon (lotus roots)
1 tsp sake
Vegetables Oil for deep-frying

Ingredients for making tempura batter:

1 egg, lightly beaten
3/4 cup iced water
1 cup tempura flour OR 1/2 cup cornstarch mixed with 1/2 cup flour

Ingredients for making Broth:

1/4 tsp dashi powder dissolved in 200ml water
2 tbsps soy sauce
2 tbsps mirin
1/2 tbsp sugar
2 tbsps grated radish (daikon)

Preparations:

To make the Broth, combine the dashi mixture, soy sauce, sugar and mirin in a medium saucepan. Bring to the boil then remove heat and stir in the grated radish. Set aside and keep warm.

To make Tempura Batter, combine the egg and iced water in a bowl. Sprinkle half of the tempura flour over the top and whisk. Add remaining tempura flour and mix until almost combined. The batter should still be a little lumpy.

Make 3-4 slits aking the underside of each shrimp to prevent it curling when fried. Place into a small bowl with sake and marinate for 10minutes. Heat oil to 180 degrees C (350 degrees F) in a medium saucepan or until the bubbles form around the handle of a wooden spoon lowered into the oil. Coat the pumpkin, mushrooms, eggplant and prawns with flour then dip into the tempura batter. Fry for 2-3 minutes turning once, or until very lightly colored. When dipping shrimps, hold by tail and dip only the body. This makes for good presentation leaving the shrimp’s red tail exposed. Remove from oil and drain on paper towels. Place them to a serving plate and serve warm with broth and grated radish.

Enjoy it