Pumpkin: remove seed, peel skin, cut into bite size peices.
Eggplant: without removing the skin, cut tip off, cut lengthwise.
Cut halves into strips.
Gobou: Clean well. Remove skin with the back of a knife.
Cut in strips. Soak in water to remove aku.
Shitake: Remove stem, Score a X on the inner side.
Shishito: To prevent them from exploding, cut hole.
Lotus Root: remove skin. Cut into 6-7 mm strips.
Wash beefsteak leaves and dry.
Seafood
Shrimp: remove shell, head, spine.
Kisu: Remove skin and bones. Cut into bite size pieces
Squid remove skin, score back a few times cut into 4 to 5 cm
pieces
Tempura sauce:
Right before serving, add daikon oroshi, ginger to taste
other options: mix salt, maccha (green tea powder), sansho.
How to Make:
Make Tempra Batter:
Mix egg add ONLY ice water to insure crippiness. Use 1:5 ratio,
egg to water. Mix in sifted flour light but not completely with
chopsticks. Make batter immedietly before cooking.
Frying :
In a heavy pan or skillet, Fill pan to about 75% capacity with
oil.
Heat oil to 160-180C . Check readiness of oil tempurature by
dropping a bit of batter, if it floats to the top immedietly the
oil is ready.
Fry harder vegtables first. Avoid using too much batter. Only
fry the inner side of shitake and shiso. Fry all
other items on both sides. Fry 3-5 strips of gobou together.
caution:
Do not put too many pieces into the pan at one time. Keep it half
full. The tempurature of the oil will decrease too quickly if
too many pieces are added .
When the outer edges look cooked, turn over. Repeat twice. Remove
completed tempra and place on rack to drain excess oil.
Cook vegatables first, then seafood. Before dipping fish in
batter, dust with flour. Hold shrimp and fish by the tail when
dipping. Turn over as each piece floats to the top. Small bubbles
will form at this time. Remove to rack. Do not over cook
Tempura can be served either in individual portions or on a
large platter.
Place daikonoroshi and ginger into tempura sauce.
Shrimp: remove tail.
Remove spine
Devine and make a small
cut for shaping.
Straighten the shrimp
for better frying.
Arrange vegetables
and seafood before frying
Mix egg and flour with
ice water to insure crippiness
Do not put too many
pieces into the pan at one time.
Seafood: Turn over
as each piece floats to the top. Small bubbles will form at
this time.
Tamanegi no Kushiage
人気のお菓子・パンレシピ