Tempura

Ingredients

• •batter:
• •1 egg beaten
• •1 cup cold water
• •2 tablespoons dry white wine
• •1 cup flour
• •Tentsuyu, dipping sauce:
• •1 tablespoon fish stock
• •1 cup water
• •2 tablespoons sweet rice wine
• •or 1 tablespoon sugar
• •2 tablespoon dry white whine
• •1/4 cup soy sauce
• •Ginger root to taste
• •Vegetables & fish:
• •Carrots, onions, mushrooms
• •Peppers, zucchini, snow peas,
• •Squash, eggplant, okra, shrimp, crab, scallops,
• •Squid, cod

Directions

1. 1Fill a deep, thick wall pan, such as a wok, with 1 inch of peanut oil.
2. 2Slice vegetables thin enough for even cooking. Fry them in small batches, maintaining the oil temperature from 340 degrees for vegetables and 360 degrees for fish.
3. 3Cold water will be needed to keep the batter from being sticky.
4. 4To make the batter beat the egg with water.
5. 5Mix in flour and whisk quickly. Set aside.
6. 6To make the tempura dip it is first necessary to boil the dried fish stock in water for 2 or 3 minutes.
7. 7Turn off the heat and add all the remaining ingredients.
8. 8Prepare the vegetables or fish by cutting them into rings, strips, or cubes.
9. 9Fish needs to be covered in flour before dipped in batter. Vegetables are just dipped into the batter. Let the excess batter drip off from the fish and vegetables.
10. 10Meanwhile you will have had the oil preheated in the pan to the right temperature for either fish or vegetables. Drop the vegetables or fish into the oil. Take the vegetables or fish out of the oil when slightly browned. Serve the tempura with the Tentsuyu dip along with the rice.
11. 11Place rice in a bowl, top with tempura and a few tablespoons of the rice tentsuyu dip or serve tempura over Japanese wide noodles, known as soba.