Tempura

Ingredients:

Traditional ingredients for tempura:

• 225 g peeled large shrimp with tails
• 225 g of scallops
• 1 cup broccoli florets
• 1 sweet potato, peeled and sliced ​​into 0.5 cm thick slices
• 2 carrots, peeled and cut into diagonal strips
• 110 g Chinese green beans (trim ends)
• 110 g of mushrooms
• 5 asparagus spears (trim ends)
• 1 red bell pepper, sliced ​​into strips
• 2 eggplants, halved and sliced ​​into 0.5 cm thick slices

Tempura dipping sauce:

• 1/2 cup mirin or sake
• 1/2 cup Tamari soy sauce
• 1 teaspoon of sugar
• 1/4 tbsp. grated daikon
• 1 teaspoon grated ginger
• Vegetable oil for frying
• 1 tbsp sesame oil (to flavor the frying oil)
• 1 cup wheat flour for dusting

Tempura batter:

• 1 egg yolk
• 1 cup of ice water
• 1 cup rice flour

Preparation:

1. Tempura batter: In a bowl, lightly beat the egg yolk and add ice water. Stir gently. Add all the flour and stir several times with a fork to combine. The dough should be slightly lumpy. Serves 4.
   
   Tempura dipping sauce: In a small saucepan over medium-low heat, combine mirin, soy sauce, and sugar. Simmer for 3-5 minutes, until the sugar dissolves. Transfer to a bowl and garnish with grated daikon and ginger before serving. Yield: 1 cup.
2. Traditional ingredients for tempura: Heat vegetable oil in a wok or deep fryer to 190°C (350°F), filling to a depth of about 5 cm. Add sesame oil for flavor. Dry the vegetables thoroughly.
   
   Dust the shrimp and vegetables with flour to absorb any remaining moisture and shake off any excess. Dip the shrimp and vegetables, one at a time, into the batter. Add 6 pieces at a time to the hot oil. Do not overcrowd the pan. Fry until golden brown, turning once, about 3 minutes. To keep the oil clean, scrape up any small bits of batter that float to the surface between batches.
   
   Remove the fried pieces from the pan and place them on a paper towel for a few seconds to absorb excess oil. Serve with dipping sauce.
   Yield: 8 servings