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home > recipes > appetizers > japanese tempura
MM: Tempura ,Japanese way ---------- Recipe via Meal-Master (tm) v8.02 Title: Tempura ,Japanese way Categories: Miscell, Ethnic, Appetizers Yield: 1 servings Koromo ( batter ) 1 Egg beaten 1 c "cold" water 2 tb Dry white wine 1 c Flour Tentsuyu(dipping sauce) 1 tb Dashi no moto( fish stock) 1 c Water 2 tb Mirin( sweet rice wine ) Or 1 tbs sugar 2 tb Sake ( or dry white wine ) 1/4 c Soy sauce Ginger root to taste Vegetables & fish: EX: Carrots, onions, mushrooms Peppers, zucchini, snow pea, Squash, eggplant etc. etc. "okra " Shrimps, crab, scallops, Squid, cod. etc. etc. Before you begin here a few essential tips to remember: youll need a deep thick wall pan ( wok o.k. ), filled with 1 inch of peanut oil preferred ( Never lard or shortening ),slice vegetables thin enough for even cooking, fry in small batches and never crowd, and have the temperature of the oil from 340 for vegetables or 360 degrees for fish. Cold water in batter is a must to keep the flour from being sticky.Do a trial try of frying so youll know how long vegetables or fish need to cook.Author did not mention poultry but I surmise it would be cooked as the fish is.Vegetables and fish were the initial things cooked this way in the history of tempura due to their trade with the Portuguese and Dutch merchants. Make the batter: Beat egg with water. Mix in flour and whisk quickly. Set aside. Make the tempura dip: Boil the dashi no moto ( this is a dried soup stock from fish or poultry usually contained in tea bag type of packing )in the water for 2 or 3 minutes. Turn off the heat and add all the remaining ingredients. Prepare the vegetables or fish but cutting into rings, strips, cubes etc.For fish, dredge in flour before dipping in batter. Vegetables are just dipped into the batter. Let excess batter drip off with either fish or vegetables.( meanwhile you will have had the oil preheated in the pan to the right temperature for either fish or vegetables Drop into oil by hand or use a tbs for vegetable cubes. Take the vegetables or fish out of the oil when slightly browned. Serve the tempura with the Tentsuyu dip along with rice.Place rice in a bowl, top with tempura and a few tbs. of the tentsuyu dip. Or serve tempura over Japanese noodles ( soba ). Note all Japanese ingredients may be found readily in most supermarkets or gourmet grocers today. Also, there are other variations in frying tempura; this is one basic historic method. Prior to using peanut oil, seseme seed oil was used mainly when tempura first became popular in Japan, over 400 years ago.

Japanese Tempura


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keyword: japanese
keyword: tempura
ethnicity: japanese
recipes for appetizers
recipes by butterflydog
Email Address:
(posted April 1, 1998)

MM:
Tempura ,Japanese way
---------- Recipe via
Meal-Master (tm) v8.02

Title:
Tempura ,Japanese way
Categories: Miscell, Ethnic, Appetizers
Yield: 1 servings

Koromo (
batter )
1
Egg beaten
1 c "cold" water
2 tb
Dry white wine
1 c
Flour
Tentsuyu(dipping sauce)
1 tb
Dashi no moto( fish stock)
1 c Water
2 tb
Mirin( sweet
rice wine )
Or 1 tbs
sugar
2 tb
Sake ( or dry white
wine )
1/4 c
Soy
sauce
Ginger root to taste
Vegetables &
fish: EX:
Carrots, onions, mushrooms
Peppers,
zucchini,
snow pea,
Squash, eggplant etc. etc.
"
okra "
Shrimps,
crab, scallops,
Squid, cod. etc. etc.

Before you begin here a few essential
tips to remember: youll need a deep thick wall pan ( wok o.k. ), filled with 1 inch of
peanut oil preferred ( Never lard or shortening ),slice vegetables thin enough for even cooking, fry in small batches and never crowd, and have the temperature of the oil from 340 for vegetables or 360 degrees for fish. Cold water in batter is a must to keep the flour from being sticky.Do a trial try of frying so youll know how long vegetables or fish need to cook.Author did not mention poultry but I surmise it would be cooked as the fish is.Vegetables and fish were the initial things cooked this way in the history of tempura due to their trade with the Portuguese and Dutch merchants.

Make the
batter: Beat egg with water. Mix in flour and whisk quickly. Set aside. Make the tempura dip: Boil the dashi no moto ( this is a dried soup stock from fish or poultry usually contained in tea bag type of packing )in the water for 2 or 3 minutes. Turn off the heat and add all the remaining ingredients. Prepare the vegetables or fish but cutting into rings, strips, cubes etc.For fish, dredge in flour before dipping in batter. Vegetables are just dipped into the batter. Let excess batter drip off with either fish or vegetables.( meanwhile you will have had the oil preheated in the pan to the right temperature for either fish or vegetables Drop into oil by hand or use a tbs for vegetable cubes. Take the vegetables or fish out of the oil when slightly browned. Serve the tempura with the Tentsuyu dip along with rice.Place rice in a bowl, top with tempura and a few tbs. of the tentsuyu dip. Or serve tempura over Japanese noodles ( soba ). Note all Japanese ingredients may be found readily in most supermarkets or gourmet grocers today. Also, there are other variations in frying tempura; this is one basic historic method. Prior to using
peanut oil, seseme seed oil was used mainly when tempura first became popular in Japan, over 400 years ago.


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from Brick, NJ, United States wrote:0  0

great party meal have 2 or 3 electric fryers depending on size of group .
sever soke or plum wine add fruit to chopices for desert with fruity or chocolate dippin sauce. Pretty paper plates etc. Work for you is done so you can enjoy your guest.
5 starsMay 4, 2008


 
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