- 6-8 shrimps
- 6-8 small garfish
- 4 shiitake mushrooms
- ⅙ pumpkin
- 3-4 asparagus
- Oil for deep-frying
- Batter:
- 1cup cold water
- 1 egg yolk
- 1 cup flour
- Dipping sauce:
- 300 ml dashi stock
- 4 tbsp mirin
- 4 tbsp soy sauce
- 2 tbsp sake
- Place the dashi stock, mirin, sake, and soy sauce into a pot, over a heat and boil briefly.
- Make scores on the cap of the shiitake mushrooms, cut the pumpkin into 7㎜ thick pieces. Peel the asparagus and cut then into 4-5 ㎝ lengths, and gather by inserting a toothpick.
- Dust flour over the all ingredients. Place the cold water into a bowl, add the egg yolk and mix, add the flour and mix lightly. Ideal when it stouts to form small balls.
- Preheat oil in a frying pan at 170℃ ( If the oil temperature is right, dump some of the batter into the oil and it should separate into 2-3 pieces and float to surface).
- Cover the ingredients with plenty of batter and deep fry. Deep fry the fish and shellfish first and vegetables last.
- When it deep- fried crispy, line up on top a kitchen paper and drain well, serve in a dish and garnish with warm dipping sauce.
I actually don’t do much cooking, myself, but that does look deliciaous.
~ Yaya
Yaya’s Home
.-= Yaya´s last blog ..A Mother’s Gentle Touch =-.
Is there a way to just be a regular follower on your blog?
~ Yaya
Yaya’s Home
.-= Yaya´s last blog ..A Mother’s Gentle Touch =-.
ooooooooo Naoko Thanks So Much. I can hardly wait to see the video.
can you talk a bit more about the different types of tempura, like chicken strips, fish fried with panko and maybe some of the veggie slices. this is just what I wanted to know. the proportions of flour, egg and water.
sounds absolutely easy and I’ll be making this soon, no doubt.
Thanks Again, btw, I subscribed to your video channel and the rss too.
.-= RE – A BadGalSays´s last blog ..Halle Berry, Halle Berry – Free At Last, again.. =-.
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