Tempura With Tentsuyu Sauce |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This Tempura batter is awesome!!! and the tentsuyu dipping sauce is perfect. It tastes like the tempura you get in most Japanese restaurants Ingredients:
batter |
1 egg |
1/2 cup ice cold club soda or water |
shrimp and vegetables |
8 shrimp (16-20 count) |
as needed ... all purpose flour |
as needed ... oil for frying |
8 small button mushrooms, stems removed |
1 zucchini, cut diagonally into 8 slices |
8 slices lotus root (can find in asian stores) |
8 oz sweet potato, cut diagonally into 8 slices |
tentsuyu sauce |
1 cup dashi (fish stock) |
4 tbsp soy sauce |
2 tbsp mirin |
Directions:
1. Bater:
2. combine the egg and club soda (or water)
3. add the flour to the liquid and stir together with chopsticks, do not over mix; the batter should be a little lumpy
4. let rest 5 minutes
5. if too thick add water, just a little, and thin
6. Shrimp and Vegetables:
7. Prepare the oil for frying: pour oil into a wok or pot enough to fill a few inches
8. Peel the shrimp and keep tails ON!! cut the back to remove the poopvein
9. spread the shrimp flat with the tail towards then cut 2 vertical slits in the shrimps back without going all the way through (this prevents the shrimp from curling during the frying process) then flatten the shrimp with the flat side of knife being careful not to destroy the shrimp
10. if you don't care if your shrimp curl then forget that whole process and just peel (leaving the tail on) and clean - dip the shrimp in flour and let sit 5 minutes to assure good adhesion of the batter
11. prepare all the other vegetables
12. cook the vegetables in batches, meaning shrimp with shrimp and mushrooms with mushrooms and so on
13. fry until cooked through
14. remove from oil and drain on paper towels
15. Serve immediately with tentsuyu sauce
16. Tentsuyu Sauce:
17. combine all ingredients
18. bring to a boil, then remove from heat
19. serve on bowls for dipping
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