Tempura Bowl Recipes
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photo by janettpena1990
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- Ready In:
- 15mins
- Ingredients:
- 16
- Serves:
-
2
ingredients
- 4 shrimp
- sweet potato
- mushroom
- green beans
- kabocha squash
- rice
- tempura batter
- 1 egg
- 1⁄2 cup soda water, cold
- 1⁄2 cup cake flour
- oil (for frying)
- dipping sauce
- 1 tablespoon soy sauce
- 1 tablespoon mirin
-
Optional
- 1⁄4 cup hot water
- 1 teaspoon dashi, granules (Japanese stock granules)
directions
- PREPARATION.
- Prepare shrimp by taking off shell and deveining. Make 4 slits down the stomach. Flip shrimp on the side and diagonally slice 4 more slits on each side. (This will keep the shrimp straight when cooked.).
- In a medium bowl, beat egg and soda water.
- Heat a pot of oil to 350˚F/180˚C.
- Then add cake flour and mix, but keep it clumpy. Do NOT over-mix.
- Dredge shrimp up to the tail and carefully place into frying oil.
- Fry for 2-3 minutes or until shrimp is fully cooked.
- Place tempura on paper towel to absorb oil.
- For the dipping sauce, combine soy sauce and mirin. If using, dissolve dashi in the hot water and add to the soy sauce and mirin.
- Arrange assorted tempura on a bowl of rice.
- Enjoy!
Questions & Replies
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