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Tempura

Recipe Tempura

Make tempura out of your favorite ingredients.
First:

Wash sweet potato thoroughly with its skin on. Cut crosswise into round slices 7-8 mm(0.25-0.3 inch) thick and soak in water.

Scrape out pumpkin seeds and pulp, and cut into slices 6-7 mm(0.25 inch) thick. Plunge sweet potato and pumpkin briefly in water. Place the wet vegetables on heat-resistant plate and microwave for 1-2 minutes to soften a little. Cooking time is for 600-watt microwave.

Step 2

Peel lotus root and slice into 4 round pieces. Soak in water.

Chop off the stem end of eggplant and cut lengthwise into 4 pieces. If it is still long, cut in half crosswise diagonally.

Wash ooba leaves (perilla) thoroughly with water and pat dry.

Remove kernel of umeboshi (pickled plum).

Mix . Mix egg and ice water in a bowl, add flour, and mix lightly. If overbeaten, the batter will not produce a crispy finish when fried.

Put ingredients of in small pot and bring to boil.

Drain grated daikon radish lightly in sieve.

Preheat cooking oil to 170 degrees C(338 degrees Fahrenheit).


Second:
Dust each vegetable lightly with flour, dip them in batter and deep-fry sweet potato, pumpkin, and lotus root first until crispy. Then deep-fry eggplant, ooba leaves and umeboshi in that order. Remove from oil and drain well.

Step 1

Arrange on serving plate and serve with and .

Step 2

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