Tempura

5.0 from 6 reviews

Author: Anita Jacobson

Categories: Main Dish

Cuisines: Japanese

Ingredients: Seafood Vegetables

Prep Time: 30 mins

Cook Time: 30 mins

Total Time: 1 hour

Serves: 4

Ingredients

• 8 shrimps, shelled, deveined, leave the tails intact
• 8 fresh shiitake, remove stems
• 100 gram kabocha, cut into 1 inch slices
• 100 gram sweet potato, cut into 1 inch slices
• 2 green bell peppers, quarter each lengthwise, remove seeds and stems
• all purpose flour
• Batter
• 1 egg yolk
• 1 cup ice water
• 1 cup all purpose flour
• Dipping sauce
• 4 tablespoon mirin
• 1 1/4 cup dashi
• 4 tablespoon soy sauce
• Condiments
• 6 tablespoon grated daikon
• 1 tablespoon grated ginger
• lemon wedges

Instructions

1. To make the dipping sauce, boil mirin, then add dashi and soy sauce. When it boils again, turn off heat and let cool.
2. To make the batter, mix together egg yolk and ice water with a chopstick. Then add flour and mix lightly.
3. Heat oil to 170 Celsius (340 Fahrenheit). Dust shrimps and vegetables with flour, dip in batter, and deep fry. The shrimps should take about 10 seconds, shiitake 1 minute, kabocha and sweet potato 2 minutes, and green bell peppers 30 seconds.
4. Arrange fried items on a plate and serve with dipping sauce and condiments.