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Veggie Tempura and Sauce
 mochi_is_love - (art_historian)
04:00pm 24/08/2008
Level of Difficulty: Difficult

This is one of my favourite dishes to make! If you aren't familiar with Dashi, now's the time to be. This dish will introduce one of my staple ingredients and be an example for the use of Dashi. Don't be afraid to try ingredients you've never heard of, either! (IE: I wasn't entirely sure what Dashi was the first time I used or bought it! See my first post for reference.)

I gave this a rating of red/difficult because of the deep-frying at home aspect to this dish. Deep-frying at home can be dangerous if you don't realise just hot your oil truly is. (Let's just say, I once set off a lot of fire alarms....) By all means, I do not hope to discourage readers from trying this recipe, because it can be very quick and easy, but just be comfortable with deep-frying by doing a little pre-cooking research. A good site for how to deep-fry is located here: http://www.mahalo.com/How_to_deep_fry_anything

Tempura Sauce

- 1 cup Dashi stock (should be prepared)
- 1/4 c Low-sodium soy sauce
- 1/4 c Mirin cooking wine

- Combine all ingredients in a small saucepan and heat over high until it boils.
- Remove from heat and let cool.

*You can add more Mirin if sauce is too bitter.

Veggie Tempura

- One box of Kurawangthip Tempura Batter Mix/ Bot Chien Tom. (Or you can make your own mix, but this is just a little easier.)
- 1 litre of Vegetable oil
- 4 or more Asparagus
- Half of a large sweet potato
- Half an Onion
- 1 yellow, green or red pepper

- Slice sweet potato into bit-size slices and parboil in a pot of boiling water with added salt.
- Also parboil asparagus.
- Slice onion into medium sized rings.
- Slice pepper into strips.
- Prepare Tempura Batter Mix as the instructions on the box say.
- Place vegetable oil in large pot for deep-frying. IT IS VERY IMPORTANT that the oil DOES NOT GET TOO HOT! If your oil is boiling, it is TOO HOT and I advise you not to use it. If you have a thermometer, 365 degrees F is perfect, but another test is if you drop a piece of white bread into the oil and it browns in 1 minute. (If you have never fried foods, this is a really good tutorial sight: http://www.mahalo.com/How_to_deep_fry_anything )
- Lay paper towels around the cooking area so that you can put your finished Tempura there.
- Once oil is heated, you can begin by taking the vegetables one at a time and making sure they are fully coated in batter, then putting them in the oil. Let them float around until golden brown and crunchy (about 1 minute).
- Remove from oil with a utensil (cooking chopsticks work great for this) and lay on paper towel to cool and drip off excess oil. If a lot of your veggie is left bare, you can coat in batter and fry again.

*Again, if you have not ever fried foods at home before, it can be very dangerous (I should know!) so please do a little research before trying this one at home.
mood: lethargiclethargic
music: Sailor Moon: Ai no Senshi
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