This dish is typical Japanese food. This is good to serve when you have guests. Very fancy!! You can make Tempura Donburi (Tempura on rice with little sauce) with plenty leftover. You can enjoy twice!!
Ingredients: ( 4 serves)
8 large shrimp
4 long green peppers
2 eggplant
200g sweat potato
Batter:
1 egg and enough iced water to make 1 cup
1 cup flower, sifted
A little oil or mayonnaise
Dipping sauce for tempura ( Tentsuyu)
1 cup water
1/2 teaspoon dashinomoto
1/4 cup soy sauce
1/4 cup sweat sake ( Mirin)
Condiments
1/2 cup grated radish (Daikon Oroshi)
(1 tablespoon grated ginger)
Oil
Method:
1. Insert toothpick under black vein of shrimps and remove. Remove shells from the shrimps leaving the tail and last segment next to the tail. Cut off the tips of the tail and squeeze out the water. Score the underside in three or four places. (Prevent from curling up shrimp)
2. Cut the eggplant lengthwise into 3 ~4 cm and cut into quarter. Make shallow cuts on the surface. Put the eggplant in water with a pinch of salt. Put a small lid on the eggplant.
3. Cut sweet potato into 4 ~5 mm thick round.
4. Remove stems from Shiitake mushrooms and make a crosswise incision on the tops.
5. Make shallow cut on the bottom side of long green paper. If you don’t cut it, long green paper will explode when you deep fry it.
6. Make batter.
Beat egg lightly and add iced water. Sift flour then add egg mixture to it. Mix lightly, leaving lumps. (If you put little oil or mayonnaise in the batter, it will be crispy when you deep fry Tempura)
7. Deep-fry
Fill a deep pan 2/3 full of vegetable oil. Heat to 180℃( 360°F). Test the temperature by dropping a small amount of batter into the hot oil. At the correct temperature, it will drop half way down and come back up to the surface. Holding the shrimp by the tail, dip them into the batter, and the slide them into the oil from the edge of the pan towards the center of the pan. Using chopsticks flip it sometimes and deep fry until crisp. Remove from oil and drain on kitchen paper or cooking net.
8. Using chopsticks, do the same with vegetables.
9. Dipping sauce (Tentsuyu)
Put ingredients for the dipping sauce into a pan and boil it.
Wash radish (Daikon) and grate it.
10. Place the cooked foods on white paper on a plate, garnish with grated radish. (gated ginger if you want)
The website looks great! We’re going to try some of these recipes soon! Thanks for posting this!
Thank you for your comment. Please enjoy Japaense home cooking!!
I can’t wait to try this!!! I will let you know how it goes. Thank You for taking the time to make this blog!
I am looking forward to hearing from you about cooking.
I love your new blog!!!! I’ve been looking for something like this! I’m going to try some of the recipes. I hope you will post often!!!!
Thank you!! Let me know your opinion after you cook some of these recipes.
Wow … its amazing
I liked your way in cooking the shrimps.
Thank you, Adbulaziz. : )
Great recipes! Makes me miss Japan to see all the yummy food!! Thanks for sharing, Chisako:)
Thank you,Leah. Please try some of these. You can eat Tempura with salt. 🙂
Wow! What a nice blog. I love your header photo of Mt. Fuji. I have lived in Japan for fifteen years, and cook Japanese food every day, but have never made tempura! Your post made it seem easier than I imagined. Maybe I’ll finally give it a try.
Thank you, Sue. Please visit my blog again.