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Here's my recommendation for mirin:
Family Foods HINODE Hon Mirin 400ml
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【Ingredients for Tempura】
Shrimp (or squid, etc.)
Vegetables (e.g., sweet potatoes, eggplant, onion, shiitake mushrooms, large shiso leaves)
【Ingredients for Tempura Sauce】
250g dashi broth
3.5 tablespoons light soy sauce
3 tablespoons mirin
2 teaspoons sugar
【Ingredients for Matcha Salt】
1/4 teaspoon matcha
1/2 teaspoon salt
【Ingredients for Tempura Batter】
1/2 egg
250g cold water
125g all-purpose flour
【Instructions】
Prepare the vegetables. Cut sweet potatoes into 5mm thick slices. Decoratively cut the eggplant or cut it normally. Cut the onion into half rings, leaving the core, and slice the shiitake mushrooms. Remove the tough stems from the large shiso leaves.
Prepare the shrimp. Remove the head and shell, devein, and make an incision to stretch them out.
Prepare the tempura sauce. In a saucepan, pour dashi broth, light soy sauce, mirin, and sugar. Heat and simmer until the sugar is dissolved. Let it cool.
Prepare the matcha salt. Mix 1/4 teaspoon of matcha with 1/2 teaspoon of salt.
Prepare the tempura batter. In a bowl, crack the egg and mix it. Gradually add cold water while continuing to mix. Add the sifted flour and mix lightly.
Heat oil in a saucepan to 170°C.
Coat the vegetables and shrimp with flour.
When the oil reaches the right temperature, dip the coated vegetables and shrimp into the tempura batter.
Fry the vegetables and shrimp in the oil. Start with vegetables that require longer cooking time. Fry the eggplant slices with the skin side down.
When the batter puffs up and the tempura turns a beautiful golden color, flip them over and continue frying on both sides.
When the bubbles become larger and less numerous, the tempura is ready.
Remove the fried tempura and place them on paper towels or a rack to drain excess oil.
Tempura is best enjoyed immediately. Serve them on a plate and savor them without delay.
You can also use leftover tempura in other dishes like okonomiyaki or yakisoba.
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