Tempura (Japanese deep fried vegetables and shrimp)_Washoku Lesson
Deep frying brings out the best in vegetables and seafood.
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
- ※1The number of black tiger shrimp is 6 in the video.
Directions
- Remove the stems from the green beans, then slice each green bean into 2 pieces. Cut the stems off of the fresh shiitake mushrooms. Cut the slices of kabocha squash in half.
- Shell the shrimp, leaving the section leading to the tail, and use a bamboo skewer to remove the vein. Remove the sharp part of the shell at the base of the tail by pushing the shell upward and pulling. Cut off the tip of the tail with kitchen scissors, then rinse well with water and wipe dry thoroughly. Make 3 or 4 shallow incisions along the underside of the shrimp, and stretch out the shrimp at the cut points to straighten it out.
- Making the Tempura dipping sauce (A): Pour mirin into a heatproof bowl and heat uncovered in a microwave for 1 minute (600W). Heat dashi broth in a pot over medium heat, then add the mirin from the previous step and Kikkoman Soy Sauce, and bring to a boil.
- Making the Tempura batter (B): Pour the flour and baking powder into a bowl and mix them together with a fork. Crack the eggs into a separate bowl, beat, add cold water, and stir gently with chopsticks. Add in the flour & baking powder mix from the previous step and mix gently so that it does not become sticky (it is OK if there is some flour left dry).
- Heat the cooking oil to 170°C. Lightly coat the vegetables from Step 1 with flour, dip them in the Tempura batter, and carefully place them into the oil. Once the edges have hardened, flip the vegetables upside down and fry for 1 to 2 minutes. Once done frying, remove the vegetables from the oil and allow excess oil to drip off.
- Lightly coat the shrimp from Step 2 with flour, then dip them in the Tempura batter and carefully place them into the oil. Once the edges have hardened, flip the shrimps upside down and fry for 1 to 1 ½ minutes. Once done frying, remove the shrimp from the oil and allow excess oil to drip off. Arrange them on a plate, and serve with the Tempura dipping sauce and the daikon/ginger garnish.
About Washoku Lesson
Washoku Lesson is special content offering detailed and easy-to-understand explanations, including tips for making classic Japanese dishes as well as the many ways of enjoying these, and introductions to special Japanese cooking utensils and annual events .
Cooking Basics
Shrimp or prawns have a dark-colored intestinal tract (often called a vein) running down the length of their back, this needs to be removed. For shrimps in shells, before removing the shell, place a toothpick into the 2nd to 3rd abdominal segment from the head and gently remove this. By slightly bending the back this process is made easier. For headless shrimp, quite often the intestinal tract has been removed with the head.
When deep-frying shrimp for tempura, cut off the tip of the tail and use the tip of a kitchen knife to drain and scrape out any water that has accumulated there. By doing so you can prevent hot oil splattering.
Make shallow incisions along the underside of the shrimp, then stretch out the shrimp at the cut points to straighten it out. This will prevent shrimp from curling up when cooked.
- Recipe Yuko Ihara
- Styling Akiko Yoshioka
- Photo Taku Kimura
- Production Rie Okamura
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