Recipes of tempura of janesefoodsupplies.com

You can enjoy professionally cooked crispy and tasty tempura

• 4 shrimps
• 1/4 squid
• 1 eggplant
• 1/4 sweet potato
• 4 leaves green perilla
• Small quantity of grated guant white radish
• Small quantity of grated ginger (For preparing dipping sauce)
• 2/5 U.S. cups water
• 3 Tbsps light soy sauce
• 3 Tbsps mirin sweet cooking sake
• 2/5 U.S. cup dried bonito flakes (For preparing batter)
• 1 egg york + chilled water to make
• 3/5 U.S. cup
• 3/5 U.S. cup hakurikiko flour
• Oil for deep-frying

1. Remove the heads of the shrimps, devein and shell, but leave the tails attached. Chop off the tips of the shrimp tails and gently press out the moisture from the shrimps with the flat blade of the knife tip (If moisture remains in the tail, it will cause the oil to sputter). To prevent the shrimps from curling, make 3 incisions across the belly, and open each of the cuts with your hands to straighten the body.






2. Cut the squid into bite-sized pieces. Score each side in a shallow diamond pattern.





3. Cut the eggplant into quarters lengthwise, and then cut each piece in half crosswise. Make a few cuts at one end of each piece and spread out so that its shape is like a fan. Soak in cold water to eliminate bitterness, and wipe moisture away throughly.





4. Wash the sweet potato well, and cut into rounds without peeling. Soak in cold water for 4 to 5 minutes to eliminate bitterness, and wipe moisture away thoroughly. Rince the greenperilla leaves in cold water and remove excess water.

5. To prepare the dipping sauce: Place 2/5 U.S. cup water, 3 Tbsps light soy sauce, 3 Tbsps mirin and 2/5 U.S. cup dried bonito flakes in a pot, boil briefly and turn off the heat. Let stand for a few minutes and strain.

6. To prepare the batter: Sift the flour. In a mixing bowl, lightly beat the egg yolk and pour in chilled water to make 2/5 cup. Add the sifted flour, and stir briefly. Don't over-mix; otherwise, the batter will become sticky.



7. Dust each of the ingredients to be fried with flour(except quantity) except for the green perilla leaves.



Heat oil, and start deep-fring while coating each material with batter. The oil temperature should be 320F for vegitables and 340F for fish.



Skim the oil surface thoroughly to keep it clean. When the bubbles around the edges of each piece become small with the noise fading away, touch it with cooking shopsticks. When th batter feels crispy, it is time to take in out of the oan. Place the fried food on a draining tray.

*Spread the cut end of the eggplant while dusting with flour.
*Special care is needed for green perilla leaves because they scorch very easily. Turn off the heat once to lower the oil temperature before frying them.

8. Arrange the fried food on plates, and garnish with grated giant white radish and grated ginger. Provide a bowl of dipping sauce for each diner as well.

*If the mixture of roasted salt and podered green tea (Or powdered sansho Japanese pepper) is prepared in addition to the dipping sauce, each diner can enjoy a variety of flavors of tempura.